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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15th Jan, 2012
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.
13th Jan, 2012
Made this last night. Came out really well. I am actually going to ask what I need to do to make a thinner crust? Perhaps halve the yeast? Will def make again. Just had the last slice as lunch :)
12th Jan, 2012
Oooh my. This turned out awfully. I must be awful with dough. I doubled the quantities for this recipe and the crust turned out far too crumbly and dry. It didn't leaven one bit, and with all the ingedients on top the thin crust simply didn't hold. My kitchen was a disaster zone. The topping was delicious though.
5th Dec, 2011
love the recipe! 5/5
14th Nov, 2011
Excellent recipe, I tried it with olives, capers and anchovies as toppings. Really quick to make, easiest pizza base recipe I've found
27th Oct, 2011
excellent made with Red onions and added some grated cheddar too yum :)
Cookie Dough
24th Aug, 2011
I've made this several times and it's easy and really yummy, a big hit in our house!
23rd Jun, 2011
Well, I made it! It tasted really good and packed up with vegetables. I changed the recipe. I went different way about the topping. Gave up capers, cut down a little tiny bit on the courgettes. Instead I add a few finely sliced mushrooms, a few cherry tomatoes and 1 tablespoon of goat's cheese. My children loved that. I posted the recipe on my blog So thanks for sharing the recipe with us!
21st Jun, 2011
Re the yeast needing sugar, the 'fast action' dried yeast may not need it, it'll say on the packet. To the person whose pizza didn't rise, the most likely reason is that the yeast was out of date. Stale yeast won't work. I will use a higher proportion of white flour next time - this was a bit heavy even though I rolled it out really thinly. But the biggest thing is there's no cheese on the base! The mozzarella wasn't enough. Next time I'll use tomato puree (I found it hard to drain off the juice) and then a layer of cheese before the other ingredients. But this was a good, easy recipe.
18th May, 2011
This recipe is really nice and easy to be prepared. I have tried many recipes before, by far this one has the most straight forward instruction. In order to make the pizza dough more flavourful, I let it ferment in room temperature 5-6 hours. After long fermentation period, the dough will become more stretchy and easy to be shaped according to what you want. Lisa


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