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SUPER HEALTHY PIZZA RECIPE

SUPER HEALTHY PIZZA RECIPE

Really – a pizza that’s good for you? That’s right. We’ve got a recipe for a healthier pizza that is packed with nutrition and still tastes amazing.

By replacing refined ingredients with nutrient-dense options like wholemeal flour and passata, this pizza is a viable regular option in your meal plans.

This recipe makes 4 medium pizzas, so if you don’t manage to eat them all (unlikely, we know!) you can keep some in the fridge to pack into your lunchbox the next day.

INGREDIENTS

  • 500g strong wholemeal flour
  • 1 tsp salt
  • 7g/1 sachet of easy-blend dried yeast
  • 2 tbsp olive oil
  • 300 ml warm water

Tomato sauce:

  • Olive oil
  • 680g jar passata
  • 1 tbsp tomato puree
  • 3 cloves garlic
  • Salt and pepper

Super-healthy toppings:

  • 200g spinach
  • 150g mushrooms
  • 3 tbsp sunflower seeds
  • 1 tsp capers (optional)
  • Olive oil
  • 50g mozzarella cheese, or dairy-free cheese
  • 2 avocadoes
  • Or anything else you may fancy!

METHOD

Mix the salt and wholemeal flour together in a bowl. Combine the warm water, olive oil and yeast in a jug and leave for a few minutes. Pour the contents of the jug into the bowl and mix together to form a smooth dough.

Knead for 5-10 minutes until springy. Place back into the bowl, cover with cling film and leave somewhere warm until it’s doubled in size (around an hour). Note: you can freeze the dough at this stage – useful if you want to make double-quantities!

Make the tomato sauce: heat the oil and gently cook the garlic for a few minutes. Add the passata, salt and pepper. Mix well, simmer gently for 15 minutes, then leave to cool.

Cook the pizza: Preheat the oven to 200c/gas 6. Cut the dough into 4 equal pieces and roll each piece out as thinly as possible on a floured surface.

Line a large tray with baking paper and place the pizza bases on. Spread a little tomato sauce evenly over the bases. Add the toppings (except the avocado) and cook for 10-15 minutes until crisp and lightly browned.

Add the avocado, toss on some torn basil leaves, and serve.  

the author

Kath Webb

Kath is a contributing writer for Hussle. Football, running, weight training, yoga and walking are her forte, along with cooking tasty, nutritious food - with a regular batch of cake chucked in.

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