Healthy Pizza Recipes

Healthy Pizza Recipes 

When it comes to toppings for your pizzas, you can simply invent your own to suit your mood or what’s in season. Here are a few of our favourites.

Mini Pizzas

My mother could never eat pizza because of a wheat intolerance, so it’s been my mission to put pizza on her plate. And here it is! (The pizza toppings recipes that follow are per mini pizza, so double or quadruple up, as necessary.)

makes 8

For the bases

1/2 tsp active dry yeast

170ml (6fl oz/2/3 cup) lukewarm water

285g (9 1/4oz/2 1/4 cups) white spelt flour

1/2 tsp Himalayan pink salt

For the sauce

1 tbsp olive oil

1 onion, chopped

1 garlic clove

2 tbsp capers, rinsed and drained

Pinch of dried chilli flakes

300g (10oz) tomatoes, deseeded and diced

1 tbsp fresh or 1 tsp dried oregano

Preheat the oven to 200°C/400°F/gas mark 6. Mix the yeast with the water, cover and set aside in a warm room for about 15 minutes.

Meanwhile, make the pizza sauce by heating the oil in a pan and sautéing the onion and garlic gently until the onions start to go soft, then add a splash of water to cool and add the remaining ingredients. Simmer for 15 minutes until the right consistency.

Whisk the yeast and water mixture and leave for another 5 minutes.

Place the flour and salt in a large bowl. Make a well in the centre and pour in the yeast mixture. Turn out onto a work surface and knead for 5–10 minutes until smooth and silky to the touch, adding a little more flour if necessary.

Divide the bread dough into pieces, roll each piece into a ball, place on a baking tray (cookie sheet) lined with baking parchment and flatten into a circle. Smear on some tomato sauce followed by your choice of toppings (see opposite), then bake for 5 minutes, rotate and bake for a further 5 minutes, or until ready.

NUTRITIONAL NUGGET

Spelt is an ancient wheat-based grain that is far lower in gluten than most modern wheats. The mineral content is far richer and much less processed. Many people who have a wheat intolerance are able to tolerate spelt.

Artichoke and Basil with Mozzarella

2 canned artichoke hearts, thinly sliced

2 basil leaves, shredded

20g (3/4oz) buffalo mozzarella, torn into small pieces

Courgette and Lemon with Feta

15g (1/2oz) courgette (zucchini), thinly sliced

3 strips of lemon rind, finely sliced

15g (1/2oz) feta, crumbled

Fennel and Sweet Potato with Goat’s Cheese

10g (1/2oz) fennel, thinly sliced

15g (1/2oz) sweet potato, thinly sliced

6g (1/4oz) hard goat’s cheese, grated

Roasted Garlic, Beetroot and Feta

3 garlic cloves, roasted and squeezed out of the skins

7g (1/4oz) beetroot (beet), thinly sliced

10g (1/2oz) feta, crumbled