Healthy Pizza Recipes

Think of these zucchini pizza bites as a fun gluten-free alternative to bagel bites. Be sure not to overcook the zucchini or the bites may become soggy. We like the classic pepperoni topping, but feel free to experiment with your own favorites.

This easy pizza takes only 15 minutes from start to finish and uses simple ingredients you could find in your pantry. Tomato paste adds flavor without sogging out the crust. Skip the pepperoni for a vegetarian-friendly version, or add your own favorite toppings.

Why not use cooler-weather vegetables like broccoli and arugula as an unconventional pizza topping? The arugula adds a slightly bitter, peppery taste--for a milder flavor, use spinach instead. Serve with wedges of fresh tomato tossed with vinegar, olive oil, basil and freshly ground pepper.

Healthy homemade sausage-and-mushroom pizza in the comfort of your backyard? Yes, please. All you need for a Naples-worthy pie is a hot grill, store-bought pizza dough and easy prepared ingredients. Serve with a glass of Chianti.

This sheet-pan technique produces pizza that looks and tastes like it was made in a wood-fired oven. The trick is partially cooking the crust before topping it, then cranking up the broiler to get a golden brown and crispy crust.

Pearl mozzarella isn't just for snacking! Try slicing it to top an individual pita pizza with fresh tomato and basil. A little goes a long way.

A flavorful combination of chickpeas, cashews, and garlic forms a protein-rich base for this homemade flatbread. Store-bought crust makes prep a breeze.

This homemade pizza riffs on the classic BLT sandwich, with crisp bacon, thin roma tomatoes and fresh arugula on top of a whole-wheat pizza crust.

Break out the napkins! This pie is an over-the-top, vegetarian concoction with black-bean spread, Jack cheese, tomatoes, scallions, olives and pickled jalapenos; it's part nacho, part pizza. For an even more decadent treat, serve with low-fat sour cream. Beer pairing: Spicy foods need spicy beers--go for an India Pale Ale (IPA). If you're not a hop-head, the malty sweetness of brown ales work well with the sweeter elements on the pizza.

Upgrade pizza night with this recipe makeover that combines two all-time favorites--pizza and chicken Parm--into one quick and easy pizza (no dipping and breading required!).

This pizza-inspired English muffin topped with tomato, cheese, olives and oregano does triple duty—it's great as a snack or as part of a delicious breakfast or lunch.

This healthy homemade pizza for two is small enough that it can be made in the toaster oven, if your toaster oven has a "broil" function.

Add more veggies to your pizza night with this colorful rainbow pizza! This vibrant pie is a fun way to add a little bit more excitement to dinnertime.

Whirring up roasted red peppers with olive oil and garlic makes a tangy sauce that's a nice alternative to classic pizza sauce. Don't have a large cast-iron skillet? Don't fret. We tested this recipe on a pizza stone and baking sheet as well. As long as you preheat whichever one you use, the crust will come out crispy every time.

These cute mini pizzas are topped with asparagus, walnuts, mint, orange and smoked mozzarella cheese for what may sound like a crazy combination of pizza toppings, but try it for yourself. The mix puts a downright delicious spin on pizza night.

Here a garden salad packed with lettuce, bell pepper and avocado rests atop a provolone cheese pizza. And it's all drizzled with tangy homemade ranch dressing. We recommend a knife, fork and plenty of napkins to dig into this pizz'alad! Using bread flour gives the pizza crust a crisp and sturdy structure, but all-purpose flour works well in its place. For a gluten-free pizza crust variation, see Tips.

This enticing seafood pizza boasts a crispy whole-wheat and cornmeal crust that's sweetened with just a touch of honey.

This whole-grain pizza has everything on it--sauce, beef, bacon, veggies, olives, and cheese. Feel free to substitute different types of meat or vegetables to suit your taste.

Fresh from the skillet, these flatbreads are perfumed with intense sweet caramelized onions. They're wonderful dipped into a little soup or to serve alongside a saucy curry. They're quite simple to make--to speed up the process use two skillets or a griddle so you can cook twice as many at once.

This master healthy whole-grain pizza dough recipe, which can be made in a food processor, is a breeze to roll. Using bread flour gives the pizza crust a crisp and sturdy structure, but all-purpose flour works well in its place.

Here sweet ripe nectarines and salty prosciutto ham are arranged on a crust slathered with basil pesto and sprinkled with assertive blue and provolone cheeses. If you haven't tried pizza on the grill, you're missing one of the joys of outdoor cooking. Once you've mastered this technique, use it with any selection of toppings that float your boat.

This delicious dinner, ready in just 30 minutes, uses reserved beef and cooking juices from the Wine-Braised Beef Brisket recipe.

The combination of squash, tomatoes and basil give this pizza a summery-fresh vibe. The cauliflower crust resembles a lower-carb Boboli crust with cruciferous undertones--it's soft and tender, but has very nice caramelization. If you can't find cauliflower rice, chop up a pound and a half of florets and process them in the food processor.

If you are questioning whether pears belong on this skillet pizza, trust us. The sugars in the fruit caramelize in the heat, and the sweetness complements the rich, salty bacon and savory leeks.