Yes, another post in my pizza "series."
A second aim of my pizza-making experiments is to succeed in making a somewhat healthy pizza. Why? Well, in case it isn't obvious, I love pizza. And I eat a lot of it (frozen and from restaurants, as well as homemade). I know it isn't the healthiest meal.
But I also know that when I'm making my own, I can tweak it however I want to make it healthier. So, one of my aims is to find a version of pizza and toppings that I like but that also falls into at least the moderately healthy category.
My initial thoughts are that reducing the amount of cheese, forgoing meat and adding vegetables help. So that's the direction I'm headed. However, historically I'm not a big fan of veggies on pizza so I'm going slowly. I'm good with mushrooms. And I like olives. I'm not a fan of onions. And I really dislike green peppers, as well as red, on pizza. (This is somewhat comical even to me because I LOVE raw peppers — red, green, yellow, whatever. But once they're cooked, I'm just not a fan.)
What healthy-ish toppings do you like on pizza? Any suggestions of what I should try to add some nutrients and lower the fat?
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2 comments:
I make mine with spinach, torn basil, roma tomatoes, mushrooms, shallots and cheese with light sauce, dried oregano, dried parsley and crushed red pepper on a tortilla shell instead of pizza dough.
I think Fisch's recipe sounds delicious! Nate used to good a healthy pizza on a tortilla base instead of pizza crust too and it always turned out really good.
I tend to go with the old standby of pepperoni, but that is definitely NOT healthy! I make a spicy chicken pizza that uses picante/salsa as the sauce instead of tomato/pizza sauce, but it calls for red and green peppers and lots of onions, so I suppose that's out too. Guess I'm not much help!
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