In association with
Superhealthy pizza

Superhealthy pizza

By Mary Cadogan
  • 1
  • 2
  • 3
  • 4
  • 5
(41 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 15 mins Cook: 12 mins Plus rising

Easy

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

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal479
  • fat13g
  • saturates3g
  • carbs78g
  • sugars9g
  • fibre10g
  • protein19g
  • salt1.43g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 100g each strong white and strong wholewheat flour
    Flour

    Flour

    fl-ow-er

    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

    Yeast

    yee-st

    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
    Courgette

    Courgette

    corr-zjet

    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

    Capers

    kay-per

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

  • 8 green olives, roughly chopped
    Bowl of olives

    Olive

    ol-liv

    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
    Parsley

    Parsley

    par-slee

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

Method

  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
ItsVin
24th Jan, 2016
0.05
white flour: pass canned veg: pass anything in brine: pass new title 'not healthy pizza'
Nauaucicaa
25th Apr, 2015
1.3
The end product was quite bland, however it was quite easy to make.
marty876
4th Mar, 2015
it's a easy and very good recipe! I suggest buy the ingredients on the web-site www.italiagroceries.com. 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
jbxtreme
10th Apr, 2014
5.05
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
21st Nov, 2013
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
19th Oct, 2013
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
19th Mar, 2014
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
1st Jun, 2013
4.05
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
choccylab
26th Feb, 2013
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
18th Feb, 2013
5.05
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.

Pages

katies286
20th Mar, 2015
Is it possible to make the dough without a food processor for those of us who do not have one?
goodfoodteam's picture
goodfoodteam
23rd Mar, 2015
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
10th Jul, 2014
I don't have a food processor. Can I still make this?
sb608
20th Feb, 2014
Can I make the dough in a mixer with a dough hook instead of a processor?
goodfoodteam's picture
goodfoodteam
28th Feb, 2014
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
13th Jan, 2014
Is it 479cal per portion or the whole pizza?
goodfoodteam's picture
goodfoodteam
28th Feb, 2014
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
17th Dec, 2013
Can this be made with whole meal flour?
goodfoodteam's picture
goodfoodteam
18th Dec, 2013
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.
sallycomper@aol.com
10th Sep, 2013
Can you freeze this please :)

Pages

Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.