9 Recipes for a Balanced (and Tasty) Homemade Pizza
Pizza doesn’t have to be a heavy, high-calorie dish. Homemade, it can even be relatively balanced. Here are some recipes.
Meal of the weekends and TV evenings par excellence, the pizza is often equated with a heavy and calorie dish. But it’s not always the case ! If the ready-made pizzas sold in supermarkets are far from being models of lightness, homemade pizzas are considered healthier.
A rather thin pizza dough will be lower in calories than a thick pastry, or stuffed with cheese for example. Nevertheless, it will always be less caloric than a puff pastry, shortcrust pastry or shortbread. And for it to remain a balanced dish, you can also play on the size: the smaller it is, the less it will be considered calorie. And the ingredients will come into play: wholemeal flour instead of classic wheat flour, less olive oil, or none at all…
Replace high-calorie toppings
And it is also often in the filling that the most calories are contained. Thus, replace the crème fraîche, which is the basis for some recipes, with a mixture of beaten egg and milk, and avoid foods that are too fatty such as bacon, pepperoni or cheese. Those filled with vegetables (artichokes, mushrooms or peppers) will be significantly lower in calories. You can also replace the traditional sausages with minced white meat, for example.
The ideal is even toaccompany your pizza with a green salad or raw vegetables. These will bring fibers, which will have the advantage of stalling quickly.
But above all it is important to know how to have fun and to do not cut out fat in your diet : certain nutrients essential to our body and our good health are concentrated in this so-called rich diet.
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Pizza with red onions and orange zest with Guérande salt Cut very thin slices of red onions. Cut blue cheese or Roquefort cheese into small cubes and garnish your pre-rolled pizza dough with onions, cheese and nuts. Grate over the zest of half an orange then sprinkle the tower with fine Guérande salt. Bake for fifteen minutes.
Pizza with artichokes, dried tomatoes, ham and mozzarella Spread the tomato sauce on the dough then distribute the artichoke hearts cut in half, the slices of white ham cut into strips, the dried tomatoes, the olives and the mozzarella in slices. Bake for 20 to 30 minutes, then serve.
Seafood pizza On a thin layer of tomato coulis placed on a pizza dough, spread a mixture of seafood, after having pre-cooked them. Sprinkle with herbs, drizzle with olive oil but do not add cheese. Mussels, squid or shrimp are very low in fat, but rich in protein.
Spinach and smoked salmon pizza On a pizza dough, replace the tomato sauce with a thin layer of spinach and cover it with smoked salmon. You can flavor the dough by adding two tablespoons of chopped fresh basil while kneading it or give it a yellow color by pouring a good teaspoon of turmeric while kneading.
Grilled vegetable pizza Cut thin slices of eggplant, zucchini and peppers. Coat them with olive oil and put them in the oven. Garnish your pizza dough (ideally homemade) and add a few slices of goat cheese. Baking greatly reduces the amount of fat. This recipe is rich in fibre, minerals and antioxidants.
Vegan pizza with zucchini, pesto and vegetable cheese In a wok, brown two onions then zucchini. Once cooked, add basil and crushed garlic cloves. Roll out your pizza dough and spread your topping on it. Spread the vegan cheese on the pizza, add olives and bake for 15 minutes. Add chopped fresh herbs at the end of cooking, then serve.
Arugula and bresaola pizza Cover a pizza dough with a light layer of tomato puree and a few diced mozzarella, then bake it in the oven. Then garnish it with slices of bresaola (dried beef) or defatted raw ham and arugula leaves. Raw arugula provides vitamin C. As for bresaola and raw ham, they provide protein without overloading with fat.
Mini pizzas sans gluten Slice two eggplants into 1 cm thick slices. Salt, leave to drain for 20 minutes, rinse with clean water and place the slices on baking paper. Brush them with olive oil and bake for 25 minutes at 180° (thermostat 6). Then spread the slices with tomato coulis, add a thin slice of mozzarella, sliced olives and a pinch of oregano. Bake again for five minutes, and it’s ready.
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