The secret to getting a healthy pizza is that it has a dough made in a traditional way, that is, of flour, water and yeast, like CLARA's easy and delicious homemade pizza dough, that you stretch it very well so that it remains fine base and that the toppings are very light but, at the same time, have a lot of flavor, like the ones we propose below. Oh, and that the portion is the size of your hand with fingers spread if you are on a diet. If not, a slightly larger portion, but without going overboard.
The secret to getting a healthy pizza is that it has a dough made in a traditional way, that is, of flour, water and yeast, like CLARA's easy and delicious homemade pizza dough, that you stretch it very well so that it remains fine base and that the toppings are very light but, at the same time, have a lot of flavor, like the ones we propose below. Oh, and that the portion is the size of your hand with fingers spread if you are on a diet. If not, a slightly larger portion, but without going overboard.
Super veggie pizza, with fried, roasted and raw vegetables
Super veggie pizza, with fried, roasted and raw vegetables
The more vegetarian the pizza, the lighter, because vegetables always provide fewer calories than other ingredients. In fact, with a pizza like the one we propose here if you want, you can even do without the cheese or add very very little. You just have to put an onion sauce on the base of the pizza, cover it with vegetables cut very finely on the mandolin, smeared with a light patina of oil so that they can be roasted in the oven and sprinkle the spices that you like the most. And when you take out the pizza, top it with arugula. Delicious and full of flavor.
Substitute the mozzarella for goat roll
Substitute the mozzarella for goat roll
One of the simplest and least caloric pizzas is the Margarita. Just tomato sauce or tomato paste and cheese. If you put goat cheese instead of mozzarella cheese, although the latter is more caloric (about 60 kcal more per 100 g), as it also has more flavor, you can put much less and get a lighter pizza.
Pizza with bresaola, the lightest meat
Pizza with bresaola, the lightest meat
Neither pepperoni nor bolognese, the Italian's secret to making light pizzas without giving up meat is bresaola. It is a sausage made from beef with a cut that has no fat. You can accompany the bresaola with a base of tomato sauce and mushrooms on top, like the one in the photo and give it a refreshing point with lamb's lettuce, watercress or arugula when it comes out of the oven. If you have never tried it, you will repeat for sure …
Pizza with natural tuna (and the secret so that it does not remain dry)
Pizza with natural tuna (and the secret so that it does not remain dry)
Natural tuna has fewer calories than that preserved in oil, but since it has no fat, it can be very dry if you put it in the oven with the rest of the ingredients. So add it right out of the oven, so it warms up over freshly baked pizza without drying out.
With lots of vegetables and without losing the crunchiness? Make it in two cooks
With lots of vegetables and without losing the crunchiness? Make it in two cooks
Vegetables have a lot of moisture, especially zucchini, onion, and if you don't want it to stay raw, the danger is that the dough becomes soft. To make the dough crisp and the vegetables well cooked, first cook the dough short in the oven and the vegetables on the griddle (or in the same oven but separately). Then, you put the almost done vegetables on the dough and give the final touch to the pizza (2-3 final minutes) and you will see as if the dough is thin and the vegetables are also very thin laminated, the whole is super crunchy and of finger licking …
Spinach and smoked salmon pizza, a couple that goes well
Spinach and smoked salmon pizza, a couple that goes well
It is a pizza with super healthy toppings that also complement each other very well in terms of flavor. You just have to roll out the dough, top with lightly sautéed spinach (which you will have strained to remove all the moisture) and optionally a little (very little) of cheese. When it comes out of the oven, add thinly sliced smoked salmon and some capers. Ummmm!
Zucchini and cheese pizza, simplicity with a lot of flavor
Zucchini and cheese pizza, simplicity with a lot of flavor
Roll out the dough as thin as you can and sprinkle with a little flavorful cheese, such as a manchego or goat cheese, cover with zucchini cut into very thin slices and sprinkle a little more cheese. Bake and enjoy. It is very easy and a delight for the palate.
Seafood pizza, one of the lightest
Seafood pizza, one of the lightest
On the dough previously baked, add onion strips lightly fried in very little oil, lightly sautéed prawns, steamed mussels and slices of cooked octopus leg. You can accompany it with three strategically placed teaspoons of light béchamel (optional)). Finish baking the pizza and voila! All the flavor of the sea in a very light pizza.
Fruit pizza (and it doesn't have to be pineapple)
Pizza with fruit (and it doesn't have to be pineapple)
We know, we expose ourselves to controversy for talking about pizza and pineapple in the same text but … we will not risk only with pizza, but we will propose other combinations, such as Serrano ham accompanied by slices of sour apple, pistachios and raisins, like the pizza in the photo, or with slices of pear, walnuts and a few crumbs of gorgonzola cheese, for example. The fruit enhances the flavor of the cheese, so you can add very little and enjoy a lot of flavor for meager calories.
Tomato and sardine pizza (marinated)
Tomato and sardine pizza (marinated)
It is another light topping with a lot of flavor. You just have to roll out the dough, put the tomato sauce on top -which is really with the texture of jam- and the sardine loins that you will have previously marinated to your liking (for example with oil, garlic and parsley). Baked and, when the pizza is cooked, to feast! (And as with other pizzas, if you want it to be very very crispy, cook the dough a little before, so that you only have to put it in the oven for 4 or 5 more minutes with the sardines on top, very well drained from the marinade) .
