These pies are so yummy and easy to make, your days of ordering greasy delivery are over
Pizza with Wilted Greens, Ricotta, and Almonds
Each slice of this pie is super satisfying thanks to the filling fiber and protein combo of slightly bitter escarole, creamy ricotta, and toasted almonds.
Serves: 4
Ingredients:
1/4 cup plus 2 teaspoons water
2 gloves garlic, thinly sliced
1/2 teaspoon chopped rosemary (fresh or dried)
1 1/2 cups escarole, washed and sliced into 1/2 inch-wide ribbons
2 teaspoons extra-virgin olive oil
1 12-inch thin-crust whole-wheat pizza shell
1 cup part-skim ricotta cheese
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper
1/4 cup no-salt-added tomato paste
3 tablespoons sliced almonds
Directions:
1. Preheat oven to 500 degrees. In a large skillet, combine 1/4 cup water, garlic, and rosemary and bring to a boil. Add escarole in large handfuls as each batch wilts. Cover and cook about 5 minutes until tender. Drain.
2. In a small bowl, whisk oil with remaining 2 teaspoons water. Brush onto pizza shell and place on a baking sheet. Bake for 5 minutes. Meanwhile combine ricotta, salt, and pepper in a small bowl.
3. Remove pizza from oven and lower temperature to 375 degrees. Spread pizza crust with tomato paste and top with escarole and ricotta mixture. Sprinkle with almond slices. Bake 3 to 5 minutes until crust is crisp and almonds begin to brown.
Nutrition score per serving: 341 calories, 13g fat (5g saturated), 44g carbs, 17g protein, 10g fiber, 3g sugars
Recipe provided by Liz Vaccariello, author of The Digest Diet
BBQ Chicken Pizza
Enjoy this protein-packed meal after a workout to rebuild muscle, or make several pizzas and cut each into eight wedges and serve as a crowd-pleasing party snack.
Serves: 1
Ingredients:
1 8-inch low-fat, whole-wheat flour tortilla
2 tablespoons barbecue sauce
1/2 cup finely shredded light cheddar cheese
2⁄3 cup (3 ounces) chopped grilled chicken breast
1/4 cup slivered red onion
1 1/2 teaspoons chopped fresh cilantro leaves
Directions:
Preheat oven to 400 degrees. Place tortilla on a small nonstick baking sheet. Bake for 4 to 5 minutes per side until crisp. (If air bubbles form while baking, poke them with a fork, then use a spatula or oven mitt to carefully press the air out.) Remove from oven and top evenly with sauce, cheese, chicken, onion, and cilantro. Bake for 2 to 4 minutes until cheese is completely melted.
Nutrition score per serving: 381 calories, 9g fat (3g saturated), 32g carbs, 45g protein, 3g fiber, 11g sugars
Recipe reprinted with permission from The Biggest Loser Family Cookbook by Chef Devin Alexander and the Biggest Loser Experts and Cast; Photo: Mitch Mandel
3-Cheese Pear and Maple Pizza
Talk about a burst of flavor: You get sweet pears and maple syrup balanced with savory cheeses, plus a hint of crunch amongst the ooey-gooey goodness thanks to hemp seeds.
Serves: 8
Ingredients:
Cooking spray
1 to 2 tablespoons flour (as needed)
1 pound pizza dough (at room temperature)
2 tablespoons hemp seeds
1 1/2 tablespoons finely grated Parmigiano-Reggiano cheese
2 tablespoons grated mozzarella cheese
2 tablespoons ricotta cheese
3 medium pears (preferably Bosc), cored and thinly sliced
1/2 tablespoon lemon juice
1/2 tablespoon maple syrup
Directions:
1. Preheat oven to 450 degrees. Line a rimmed 16-by-12-inch baking sheet with foil and coat with cooking spray. Sprinkle flour onto a cutting board and dust both sides of pizza dough with flour. Slowly stretch dough on the back of your knuckles, rotating dough and stretching it out into a rectangular shape to fit the baking sheet. When dough is stretched to about 12 inches, place on the baking sheet and stretch further, using your fingertips.
2. In a small bowl, combine hemp seeds and Parmigiano-Reggiano. Sprinkle mixture over dough, pushing into dough. Scatter mozzarella over dough and dot with ricotta cheese. Place pears on dough in four vertical layers side by side (as close together as possible), pressing pears into dough. Drizzle with lemon juice and maple syrup. Bake 15 to 20 minutes until flatbread is golden brown and pears are cooked. Let cool slightly before serving.
Nutrition score per serving: 210 calories, 5g fat (1g saturated), 38g carbs, 7g protein, 3g fiber, 10g sugars
Recipe provided by Tina Ruggiero, R.D., author of The Truly Healthy Family Cookbook: Mega-Nutritious Meals That Are Inspired, Delicious and Fad Free
Roasted Vegetable Pizza
You don't need cheese to make an irresistible pizza—really! Although the preparation for this dinner takes about an hour, you can make the veggies and sauce the day before, or forgo roasting and simply add your favorite raw vegetables before baking the entire pizza to save time.
Serves: 8
Ingredients:
2 cans (14 ounces each) artichoke hearts, drained, cut in half lengthwise
1 red bell pepper, cut into bite-size pieces
1 zucchini, cut into quarter slices
2 cloves garlic, minced
1 tablespoon olive oil
3/4 teaspoon sea salt, divided
1 pound whole-wheat pizza dough
1/2 cup almond meal
1 teaspoon dried basil
1 teaspoon dried oregano
2 tomatoes
1/2 cup flour (for rolling dough)
1/2 cup sliced black olives
Hot sauce (optional)
Directions:
1. Preheat oven to 400 degrees. Place artichoke hearts, bell pepper, zucchini, and garlic in a 9-by-13-inch baking dish. Drizzle with oil and sprinkle with 1/4 teaspoon salt. Stir to combine and bake for 40 minutes until veggies start to brown.
2. Let pizza dough warm to room temperature for 20 minutes. Meanwhile prepare sauce. In a small, dry skillet, toast almond meal, basil, oregano, and remaining 1/2 teaspoon salt, stirring until it starts to brown, about 3 minutes. Set aside to cool. Blend tomatoes in a blender until smooth. Stir into cooled almond meal mixture.
3. When ready to bake pizza, turn oven to 425 degrees and roll out dough on a floured surface into a 12-inch circular or square pie. Delicately place on a warm pizza stone or lightly oiled baking sheet. Spread sauce over dough with a spatula. Top with with roasted veggies and olives. Bake 15 minutes until crust starts to brown. Serve topped with hot sauce, if desired.
Nutrition score per serving: 238 calories, 8g fat (0.5g saturated), 35.5g carbs, 8.5g protein, 7.5g fiber, 2.5g sugars
Recipe reprinted with permission from Cooking with Trader Joe's Cookbook: Skinny Dish! by Jennifer K. Reilly, R.D.
White Party Pizzette
The perfect party appetizer, this all-white dish may seem a bit "blah," but it's full of flavor thanks to earthy truffle oil, pungent rosemary, and slightly sweet provolone.
Serves: 8
Ingredients:
1 1/2 cups bite-sized cauliflower florets
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons white truffle oil (or more extra-virgin olive oil)
1 large garlic clove, minced
2 teaspoons minced fresh chives (optional)
1/2 teaspoon finely chopped fresh rosemary
1/8 teaspoon sea salt (or truffle salt)
1/8 teaspoon freshly ground black or white pepper
1/8 teaspoon dried hot pepper flakes
2 7-inch whole-grain pitas or soft flatbreads
1/4 cup plus 2 tablespoons thinly sliced provolone cheese
1 tablespoon freshly grated Parmigiano-Reggiano
1 tablespoon coarsely chopped fresh flat-leaf parsley
Directions:
Preheat oven to 450 degrees. Toss cauliflower with olive oil, truffle oil, garlic, chives, rosemary, salt, black pepper, and hot pepper flakes in a medium bowl. Top each pita with equal amounts provolone, cauliflower mixture, and Parmigiano-Reggiano. Place on a large baking sheet and bake until cauliflower is tender and beginning to caramelize and crust is crisp, about 16 minutes. Remove from oven and let stand 5 minutes. Adjust seasoning (if necessary) and sprinkle with parsley.
Nutrition score per serving: 120 calories, 6g fat (2.5g saturated), 12g carbs, 5g protein, 2g fiber, 1g sugars
Recipe reprinted with permission from 1,000 Low-Calorie Recipes by Jackie Newgent, R.D.
Green Salad Whole-Wheat Pizza
Pizza and salad make a great combo, so why not dump your bowl of veggies right on top of your pie? The salad will wilt slightly from the pie's heat, so be sure you're hungry when it's ready to come out of the oven.
Serves: 8
Ingredients:
2 tablespoons cornmeal (for dusting pan)
1 package (14 ounces) refrigerated, prepared whole-wheat pizza dough
1/3 cup marinara sauce
1 1/2 teaspoons dried oregano
1 cup grated reduced-fat or plant-based cheese
2 cups fresh dark leafy greens
1 1/2 cups fresh cherry tomatoes, halved
1/2 bell pepper, diced
1 ripe avocado, sliced
1/4 cup roasted pistachios
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
Directions:
Preheat oven to 350 degrees. Sprinkle a 14-inch pizza pan or stone with cornmeal. Roll out pizza dough and place on pan or stone. Spread marinara sauce over dough and sprinkle with oregano and cheese. Bake for about 25 to 30 minutes until dough is golden and cooked through. Remove from oven and top with greens, tomatoes, bell pepper, avocado, and pistachios. Drizzle with balsamic vinegar and olive oil and serve immediately.
Nutrition score per serving: 208 calories, 9g fat (0.5g saturated), 26g carbs, 9g protein, 5g fiber, 0g sugars
Recipe provided by Sharon Palmer, R.D., author of The Plant Powered Diet
Veggie Polenta Mini Pizzas
Replace boring crust with softer polenta and swap tomato sauce for creamy pistachio pesto to create a low-cal lunch or dinner that tastes surprisingly indulgent.
Serves: 3
Ingredients:
1/2 cup extra-virgin olive oil
1/3 cup dry-roasted, unsalted pistachios
2 fresh garlic cloves, peeled
1/2 teaspoon sea salt
4 cups chopped fresh basil
1/2 cup shredded Parmesan cheese
Cooking spray
6 1/4-inch thick pre-made polenta slices
1/2 medium tomato, cut into 6 thin slices
3/4 cup vegetable medley (such as asparagus, broccoli, and green beans)
1/2 cup sliced mushrooms
3/4 cup grated mozzarella cheese
1/2 teaspoon black pepper
Directions:
1. Combine olive oil, pistachios, garlic, sea salt, and basil into a blender or food processor, blending until a smooth sauce forms. Add Parmesan and blend until just smooth. Add salt and pepper.
2. Preheat broiler. Spray a medium skillet with cooking spray and set over medium-high heat. Add polenta slices and cook 3 to 4 minutes on each side until browned. Set aside.
3. Spray skillet with more cooking spray. Add mushrooms and sauté 3 minutes, stirring constantly. Add vegetable medley and sauté another 7 minutes until tender. Top each polenta slice with 1 teaspoon pesto, 1 tomato slice, 2 tablespoons each vegetable medley and mozzarella, and 1 dash pepper. Broil until cheese melts and becomes browned, about 5 minutes.
Nutrition score per serving: 280 calories, 10g fat (6g saturated), 23g carbs, 8g protein, 5g fiber, 3g sugars
Recipe provided by Produce for Kids
Hula Pizza
If you are a thin-crust fan, say aloha to this Hawaiian-themed pie that fuses salty barbecue sauce and goat cheese with sweet pineapple for a delicious contrast in every crispy bite.
Serves: 1
Ingredients:
1 8-inch low-fat, whole-wheat flour tortilla
2 tablespoons barbecue sauce
3 tablespoons crumbled goat cheese
3 tablespoons drained canned diced pineapple in juice
1 1/2 teaspoons finely chopped cilantro (or more to taste)
Directions: Preheat oven to 400 degrees. Place tortilla on a medium nonstick baking sheet. Bake for 2 to 4 minutes per side until crisp. (If air bubbles form while baking, poke them with a fork, then use a spatula or oven mitt to carefully press the air out.) Remove from oven and top evenly with sauce, cheese, pineapple, and cilantro. Bake pizza for 2 to 4 minutes longer until cheese is completely melted.
Nutrition score per serving: 217 calories, 7g fat (3g saturated), 35g carbs, 7g protein, 2g fiber, 5g sugars
Recipe reprinted with permission from The Biggest Loser Family Cookbook by Chef Devin Alexander and the Biggest Loser Experts and Cast; Photo: Mitch Mandel
Flatbread Pizza
Feel free to switch up the toppings for variety, as well as added fiber if you like veggies and protein if you want lean meat. The possibilities here are deliciously endless and ready in a flash.
Serves: 1
Ingredients:
1 100-calorie whole-grain lavash bread, flatbread, or tortilla
1/4 cup jarred low-sodium marinara sauce
1 handful fresh spinach leaves
4 fresh mushrooms, sliced
2 broccoli florets, chopped
1/4 cup shredded reduced-fat mozzarella or Italian blend cheese
Dried oregano
Dried red pepper flakes
Directions: Preheat oven or toaster over to 350 degrees. Lay lavash out on a plate or baking tray and spread evenly with sauce. Top with vegetables, sprinkle with cheese, and season with oregano and red pepper to taste. Place directly on a rack in the oven and toast for 3 to 4 minutes until cheese is melted and bubbly.
Nutrition score per serving: 218 calories, 9g fat (3g saturated), 22g carbs, 21g protein, 10 g fiber, 2.5 g sugars
Recipe provided by Lauren Harris-Pincus, R.D., and Kathy Siegel, R.D., co-founders of NutritionBabes.com
Sassy Gluten-Free Mediterranean Pizza
With herbs, garlic, hearty beans, rich balsamic vinegar, and veggies, you won't even miss the wheat, meat, or dairy in this single-serving dinner. Bonus: The gluten-free fiber will keep you satisfied.
Serves: 1
Ingredients:
2 tablespoons whole cornmeal
2 tablespoons garbanzo bean flour
1 tablespoons ground flaxseed
1/2 tablespoon salt-free Italian herb mix
1/8 teaspoon sea salt
2 tablespoons water
Extra-virgin olive oil cooking spray
1/2 cup cannellini beans, rinsed and drained
1 tablespoon extra-virgin olive oil
2 tablespoons minced red onion
1/2 teaspoon minced garlic
3 to 4 fresh basil leaves, chopped
1/4 cup grape tomatoes, sliced
1 handful fresh organic mixed greens
1/2 tablespoon balsamic vinegar
Directions:
1. Preheat oven to 350 degrees. Mix together cornmeal, garbanzo bean flour, ground flaxseed, herb mix, sea salt, and water to form a ball of dough. Spray aluminum foil with cooking spray. Press dough onto foil and pat to create a round crust (about 5 inches in diameter). Bake for 6 to 8 minutes until solid and slightly golden. Remove from oven.
2. Mash beans and mix with olive oil, onion, garlic, and basil. Spread crust with beans and top with tomatoes. Return to oven for about 10 minutes to heat through. Remove from oven, top with greens, and drizzle with balsamic vinegar.
Nutrition score per serving: 390 calories, 18g fat (2g saturated), 47g carbs, 13g protein, 12g fiber, 4g sugars
Recipe provided by Cynthia Sass, M.P.H., R.D., author of S.A.S.S! Yourself Slim: Conquer Cravings, Drop Pounds and Lose Inches
