Pizza… is delicious.
What’s not to love? Chewy crust. Sauce. Veggies. Cheese.
Pizza is a go-to comfort food for a lot of us. It’s easy to pick one up on the way home from work or pop a frozen pizza in the oven (there are so many healthy options these days!). Serve it with a salad and … yum. Not a bad meal.
But sometimes you want something a little lighter. Something healthy, not heavy.
You want to come home after that long and stressful day and eat something comforting, but still good for you.
Here are 3 healthy pizza swaps for those days when you WANT pizza, but don’t want to EAT pizza.
These tortilla pizzas really easy to put together and incredibly versatile. Use your favorite sauce and toppings– just be sure not to overload the pizza with either one or you’ll get a soggy crust. Customize this to fit your dietary needs like using gluten-free tortillas or vegan cheese.
4 large (8 or 10 inch) whole wheat or gluten free tortillas, depending on hunger
Cheese of choice
Veggies like red onion, bell pepper or whatever you like
Red pepper flakes and garlic powder
- Heat oven to 375.
- Place tortillas on a baking sheet and place in the oven to lightly cook for about 3-5 minutes. The goal is to very lightly crisp the tortillas. They’ll still be soft in the center. Also, if you’re using whole wheat, you may need to use a fork to poke a couple holes in the tortilla before placing in the oven. This will keep if from puffing as it cooks.
- Remove from oven and lightly spread pizza sauce. Top with cheese (if using) and veggies. Sprinkle with red pepper flakes and garlic powder.
- Place back in the oven and cook for 8-10 minutes. Prepare side salads while you wait. Serves 2-4, depending on hunger. (I always eat 2 pizzas!)
Portobello Mushroom Pizza
These pizzas are easy and so tasty. Portobello mushrooms are easy to find at the grocery store, they’re loaded with antioxidants and phytonutrients, and are thought to have cancer-fighting nutrients. By incorporating mushrooms into your diet, you’ll get that variety in your veggies you need to cover all of your nutrient needs.
4 large Portobello mushroom caps
8 TBL good quality pasta sauce or pizza sauce, or 2 TBL per mushroom
Dash of red pepper flakes
1 cup mozzarella cheese, shredded
Pizza toppings such as: black olives, red onion, green pepper, basil, tomato
- Heat oven to 375.
- Clean the mushrooms by taking a damp dish cloth and wiping off the caps. Then, take a spoon and scrape out the gills on the inside of the mushroom.
- Place mushrooms, scraped-gill side up, on a baking sheet that’s been lined with foil.
- To each mushroom, add 2 TBL pasta sauce, a pinch of red pepper flakes and top each with 1/4 cup of cheese. Top with desired pizza toppings.
- Place in the oven and bake about 25 minutes, until the mushrooms are tender and the cheese is melted and bubbly.
- While the mushrooms bake, prepare your favorite salad.
Zucchini Pizza Bites
These guys make a great snack. They’re low carb, crazy-easy to make and taste really, really good. They’re also a great side dish– serve alongside some grilled chicken or tofu or even on top of a protein-rich pasta.
8 slices zucchini, sliced 1/4-inch thick
8 tsp. pizza sauce or marinara
Mozzarella, shredded (other vegan cheese)
Red pepper flakes, basil
- Heat oven to 350. Line baking sheet with parchment paper.
- Lay zucchini slices on the sheet in a single layer and top with pizza sauce, about 1 tsp per slice (but, you don’t have to be exact). Top with shredded cheese.
- Bake for 13-15 minutes. You don’t want to overcook these, as they’ll just turn to mush. Sprinkle with red pepper flakes and chopped fresh basil.
Now, let me know in the comments– what’s your favorite healthy pizza swap? Or, what’s your favorite go-to meal after a long and busy day?