Love pizza but feel guilty when you indulge? Well we’ve got good news for you, it IS absolutely possible to enjoy pizza without completely derailing your diet! In today’s Get the Skinny with Molly, we have 3 better-for-you pizza ‘crusts’, plus our top picks for pizza toppings!
The key to build a “better-for-you” pizza: Start with a healthier crust, load it up with veggies, lean proteins, and take it easy on the cheese. Stick with classic tomato sauce, or go light on the BBQ, pesto, and white sauces, which can quickly pile on more calories.
Pepperoni Portobello “Pizza”
2 large Portobello mushrooms (stems removed)
2 teaspoons tomato paste (low sodium paste, if desired)
½ cup part-skim mozzarella, shredded
12 turkey pepperoni slices
2 tablespoons grated Parmesan
Olive oil spritzer
Preheat oven to 375 degrees. Spread one teaspoon tomato paste into each mushroom cap. Top each with ¼ cup mozzarella, 6 turkey pepperoni slices, and a tablespoon of Parmesan cheese. Spray with olive oil and bake for 20 minutes, until cheese is bubbly and golden brown.
Per “Pizza”: 150 calories, 7 grams fat, 4grams sat fat, 7grams carbs, 2 grams fiber, 15 grams protein
Gluten-Free Pizza Crust:
Nature’s Hilight’s Brown Rice Pizza Crust (available at Whole Foods) is one of few store-bought gluten-free pizza crusts that lists a whole grain as the first ingredient: Whole grain brown rice, followed by potatoes.
Per serving (1/3 crust): 140 calories, 0.5 grams fat, 30 grams carb, 1 gram fiber, 3 grams protein
Make it a BBQ Chicken Pizza with Swerve-sweetened BBQ sauce, diced chicken, cilantro, sliced red onions, and a bit of smoked Gouda!
Molly’s favorite combo:
Thin, whole grain crust like Pastorelli’s, Rustic Crust, or Boboli. Spray with olive oil and top with one cup lightly wilted spinach, one cup roasted red peppers, one cup roasted, diced mushrooms, 8 ounces boiled shrimp, and 6 ounces crumbled feta. Bake until golden brown. Serves 8.
Per slice: 250 calories, 8grams fat, 3grams sat fat, 31 grams carbs, 4 grams fiber, 14 grams protein