3 Tips for a Healthier Pizza

Many people are turned away from pizza because it's simply not a healthy meal. Consider the carb-filled dough, sodium-packed sauce, fattening shredded cheese, and an array of toppings.

How do you fit all of this bad stuff into a 2000 calorie diet?

Easy, swap out that greasy, meat lover's pizza for one of these three alternatives:

1. Lose the meat, or just go green.
The easiest way to cut some of those unwanted calories from a slice is to order a plain pizza. Toppings add a good flavor to the pizza, but you don't always need them. If the cheese and the sauce are fresh (meaning that you ordered from a pizzeria, not your local franchise shop) the pizza should have more than enough flavor.

But if you can't sacrifice toppings all together, just switch the meat for some veggies. Green pepper, red pepper, spinach, mushroom, olives, and tomatoes are some great alternatives.


2. Lose the sauce, just go white.
White pizza has become very popular in recent years. In making a white pizza, you essentially replace the pizza sauce with garlic and oil.

Here are the steps:
1. Roll out your dough.
2. Sprinkle garlic on the dough.
3. Add a small amount of olive oil. You just need enough oil to make the pizza moist.
4. Sprinkle mozzarella .
5. Bake.
6. Garnish with herbs, namely parsley.

Yes, it's that easy.


3. Lose the dough, give whole wheat a go.
Whole wheat is a nutritionally healthier option of bread than your traditional white. Whole wheat uses every part of the wheat grain, the bran, endosperm, and cereal germ. Whole wheat is a better alternative because it provides the consumer with B vitamins and fiber.

What do you need for whole wheat crust?
- sugar
-water
- active dry yeast
- oil
- salt
- whole wheat flour
- all-purpose flour

How do you make it?
Dissolve the sugar in the water. Add the yeast and let the dough sit.
After the mixture foams, add salt, oil, whole wheat flour and most of the all-purpose flour. Knead the dough and place it in a warm area for an hour so it can rise. Once the dough doubles in size, it's ready for baking.