Superhealthy pizza

Superhealthy pizza

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(51 ratings)

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

  • Healthy
  • Vegetarian

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 usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 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 cucurbit, which means it's from the same family as cucumber,…

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



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 8 green olives, 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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18th Feb, 2013
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.
25th Jan, 2013
Yum! Added salami which gave it a bit of extra flavour, but mine was also a bit soggy.
8th Aug, 2012
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!
30th Jul, 2012
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!
6th Jul, 2012
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!
27th Apr, 2012
Dried yeast does not need proofing.
19th Mar, 2012
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!
9th Mar, 2012
I followed the recipe to the letter with the capers and added more green olives. Tasted great.
21st Feb, 2012
Nice way of having a healthier pizza and good for using up the leftovers in the fridge!
11th Feb, 2012
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:


goodfoodteam's picture
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.
10th Sep, 2013
Can you freeze this please :)
goodfoodteam's picture
18th Dec, 2013
For best results, we would suggest making this fresh. 


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