Healthy Vegetarian Pizza Recipes

The classic combination of pears, walnuts and blue cheese isn't just for salad. Toss the same ingredients onto purchased whole-wheat pizza dough and make your own gourmet flatbread at home. Any type of ripe, firm pear will work--red pears look great.

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.

Pita rounds make quick pizza crusts. But topped with the classic combination of pears, walnuts and blue cheese, they're taken to elegant heights. These pizzas are great with a green salad for a quick supper; wedges can also be served up as cocktail-hour fare.

Alternate yellow and red tomatoes on the pizza for a pretty effect. If you don't have olivada (black olive spread), use a little prepared tomato sauce and scatter sliced olives over the top.

The topping on this fast grape-rosemary focaccia recipe is a sweet/salty combination of grapes, Parmesan cheese and rosemary. Serve it instead of dinner rolls or as an appetizer, or cut it in half for an out-of-this-world turkey or ham sandwich.

Fresh tomatoes, zucchini, mushrooms, onions and basil top quick homemade pizza dough. If you're pressed for time, stop at the grocery store and pick up some whole-wheat dough instead.

For this Greek-style pizza, eggplant slices are grilled, chopped and tossed with fresh tomatoes, feta and mint; the mixture is spread on the pizza to finish cooking.

A flavorful combination of caramelized onions, green olives and feta makes an elegant topping for single-serving pizzas. Accompany these with a salad of romaine, thinly sliced red onions and juicy orange segments, dressed with red-wine vinegar and olive oil.

A perfect choice for late August when fresh basil is abundant and tomatoes are sweet and juicy.

Sweet onions get even sweeter when they are sautéed until golden and almost meltingly soft. Tangy goat cheese and good imported black olives provide the perfect flavor balance.

Who says pizza needs cheese? With this pizz'alad--a pizza topped with salad--we rely on two whole heads of sweet roasted garlic to add creaminess without cheese and to keep the recipe vegan. One head of garlic is whirled together with white beans to create a spread to top the pizza dough, while the other gets “massaged” into the raw kale salad that crowns this delicious pizza. To save time, roast the garlic ahead. 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 green pizza is an exercise in simplicity--just a bit of full-flavored pesto and plenty of spinach yield a satisfying and healthy pie. No time to make homemade dough? Look for whole-wheat pizza-dough balls at your supermarket. Check the ingredient list to make sure the dough doesn't contain any hydrogenated oils. Serve it with a tomato-and-onion salad dressed with olive oil and red-wine vinegar.

This white pizza features three kinds of cheese--ricotta, Parmesan and sharp Cheddar--and chopped broccoli. Try other vegetables instead of--or in place of some of--the broccoli if you wish. No time to make homemade dough? Look for whole-wheat pizza-dough balls at your supermarket. Check the ingredient list to make sure the dough doesn't contain any hydrogenated oils.

It's easy to elevate the humble homemade pizza when you add a second crust on top. Loaded with fennel, bell pepper, onion, garlic, goat cheese and olives, this version is bursting with great flavor.

Sautéed onions acquire a sweet caramelized flavor in the hot oven.

Topping your pie with squash brings a big vitamin A boost to this pizza—it provides 120% of your Daily Value per serving. The delicata contributes extra fiber, too, thanks in part to its edible skin. We make the oven a multitasker to get this winter pizza on the table fast. The crust bakes on the bottom rack while the vegetables roast. Once the pizza is assembled, a blast from the broiler crisps the edges and melts the cheese.

The pungent herb sage is quite versatile, pairing well with pork, chicken, citrus and here with wild mushrooms on this earthy-flavored pizza. Dried sage will do, but is not as aromatic as fresh. Try this pizza as a light main course or cut into wedges and serve as an appetizer.

With the Mexican flavors of cilantro, jalapeño peppers and jack cheese, this pizza tastes like an open-faced quesadilla.

Remember English-muffin pizzas? This healthier, grown-up approach uses whole-grain pitas and a variety of vegetables for an almost-instant entree you'll love just as much.

Flecks of rosemary and cured olives make the dough of this French onion pizza simply delicious.

Use this quick dough for one large pizza or four calzones.

Stir up the dough the day before and keep it in a bag in the fridge. You can bake the pizza several hours before the party and reheat it at 350 for 10 to 15 minutes.