Superhealthy pizza

Prep: 15 mins Cook: 12 mins Plus rising


Serves 2
The quantities for this are generous, so if you have any leftovers, pop a wedge of cold pizza into your lunchbox the next day

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal479
  • fat13g
  • saturates3g
  • carbs78g
  • sugars9g
  • fibre10g
  • protein19g
  • salt1.43g
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  • 100g each strong white and strong wholewheat flour



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 1 tsp or 7g sachet easy-blend dried yeast



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 125ml warm water

For the topping

  • 200g can chopped tomato, juice drained
  • handful cherry tomatoes, halved
  • 1 large courgette, thinly sliced using a peeler



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 25g mozzarella, torn into pieces
  • 1 tsp capers in brine, drained



    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 8 green olive, roughly chopped
    Bowl of olives



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 1 garlic clove, finely chopped
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp chopped parsley, to serve



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Mix the flours and yeast with a pinch of salt in a food processor fitted with a dough blade. Pour in the water and mix to a soft dough, then work for 1 min. Remove the dough and roll out on a lightly floured surface to a round about 30cm across. Lift onto an oiled baking sheet.

  2. Spread the canned tomatoes over the dough to within 2cm of the edges. Arrange the cherry tomatoes and courgettes over the top, then scatter with the mozzarella. Mix the capers, olives and garlic, then scatter over the top. Drizzle evenly with the oil. Leave to rise for 20 mins. Heat oven to 240C/ fan 220C/gas 9 or the highest setting.

  3. Bake the pizza for 10-12 mins until crisp and golden around the edges. Scatter with the parsley to serve.

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Comments, questions and tips

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Comments (48)

ItsVin's picture

white flour: pass
canned veg: pass
anything in brine: pass
new title 'not healthy pizza'

Nauaucicaa's picture

The end product was quite bland, however it was quite easy to make.

marty876's picture

it's a easy and very good recipe!
I suggest buy the ingredients on the web-site
where you can do shopping on-line of originally and typically Italian products!
I've buy many things, they are honesty.
Italian cuisine is the best cuisine in the world!

jbxtreme's picture

Had genuinely good intentions to make this, but then ended up ordering a dominoes. This is why I'll always be fat.

The above rating is based on my large meat feast.

matthewcarlrose's picture

This is a great alternative to regular pizza and is healthier to boot! I have to admit to doubling up on the Mozzarella and adding Anchovies for that little extra - Adding about another 50 calories to each serving!

rheeda61's picture

As a student looking for a healthy alternative- this was awesome! However, I live in halls and the only oven is a "microwave/grill oven" - so the base was still a bit soft after 12 minutes. Does anyone have any suggestions about getting more of the real "pizza base texture". Also- I didn't add any oil/salt to keep it on the healthier side :)

absadabs's picture

Usually using one of those pizza trays with holes in make it crispier, but don't think you would be able to use it in a microwave/grill oven.

suzymmorton's picture

Really easy dough method and tastes great. I don't have a dough blade (my food processor is older than me!) but this worked fine with the regular blade.

choccylab's picture

Love love love this recipe!! You can customise it exactly how you want it. I use passata with garlic to give extra oomph and then just open the fridge and chuck on whatever I have! Peppers are delicious on this, as are black olives. But you can let your imagination run wild. Happy experimenting everyone!

rebeccaord's picture

Great combination of flavours! This is a lovely recipe and gives a healthy twist on an old comfort food. I tend to use more mozzarella than as guided but the less you use the healthier it is.

emwise2's picture

Yum! Added salami which gave it a bit of extra flavour, but mine was also a bit soggy.

angryveggie's picture

Quite disappointed. Base was very bread-like, not at all like a pizza base. There was so much courgette I could not fit it on the pizza! And not really enough tomato to cover the base. I felt it was a bit bland. So overall, not impressed!

shedley's picture

This recipe has become a staple in our house, although I do add garlic and basil to the tomato sauce. The dough has worked every time and we add a whole range of toppings. It's quick and easy and we'll never buy frozen again!

djwinkles's picture

Great easy recipe, made tonight for supper with friends as part of main course but will use in future as an impromptu snack attack when friends are round for drinks as so quick and if you have anti pasti bits and bobs to hand, toppings choice is endless from storecupboard ingredients even if not so virtuous!

duderoo's picture

Dried yeast does not need proofing.

hannahsplatter's picture

Added a bit of oil to the dough to make sure it wasn't too dry, then left it to rise for about 30 minutes before rolling. My topping was tomatoes, followed by garlic and dried herbs on the base, red onion, mushrooms and crumbled goat's cheese. Delicious!

absolutka's picture

I followed the recipe to the letter with the capers and added more green olives. Tasted great.

jmeldrum's picture

Nice way of having a healthier pizza and good for using up the leftovers in the fridge!

natashakenworthy's picture

Interesting idea for a 'healthy' pizza. Although, Olive oil is a monounsaturated fat, and therefor the fatty acids would be destroyed in the long heating process. Coconut oil or lard would be a much more nourishing choice. Did you know these saturated fats are bursting with goodness and are actually HEART HEALTHY! Read this if you don't believe it:

sookiepie's picture

Makes a nice pizza base - without the added fat of the oil. It does taste like a very healthy pizza so I'd say this recipe is only for the dieters. But saying that very tasty and I would make again - maybe with a bit more cheese.


Questions (11)

katies286's picture

Is it possible to make the dough without a food processor for those of us who do not have one?

goodfoodteam's picture

Hi katies286 and jamescgrane you can do this in a free standing mixer fitted with a dough hook or by hand in a large bowl with a wooden spoon although it might involve a bit of elbow grease. 

jamesmcgrane's picture

I don't have a food processor. Can I still make this?

sb608's picture

Can I make the dough in a mixer with a dough hook instead of a processor?

goodfoodteam's picture

Hi there, thanks for your question. Yes, a mixer with a dough hook is perfect for this recipe. Best wishes, BBC Good Food team

Emily Macgregor's picture

Is it 479cal per portion or the whole pizza?

goodfoodteam's picture

Hi Emily, thanks for your question. The calories are given per portion, so in this case its half the pizza. Best wishes, BBC Good Food team

chicguin's picture

Can this be made with whole meal flour?

goodfoodteam's picture

The white flour serves to lighten the dough but you can use all wholemeal if you like. The result will be denser than the original recipe. Either way, make sure you use strong flour.

last edited: 14:40, 18th Dec, 2013
sallyann8611's picture

Can you freeze this please :)

goodfoodteam's picture

For best results, we would suggest making this fresh. 

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