20 Delicious Lowfat Pizza Recipes Healthy

Who says pizza night can’t be both indulgent and healthy? Dive into our roundup of 20 Delicious Lowfat Pizza Recipes that promise all the flavor without the guilt. Perfect for busy weeknights or cozy weekends, these pies are sure to satisfy your cravings while keeping things light. Ready to twist up your pizza game? Let’s get slicing into these healthier alternatives that don’t skimp on taste!

Whole Wheat Veggie Pizza

Who says healthy can’t be delicious? This Whole Wheat Veggie Pizza is a game-changer, packed with fresh flavors and a crispy crust that’ll make you forget it’s good for you.

Ingredients

• 1 1/2 cups whole wheat flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/2 cup warm water (110°F)
• 1 tbsp olive oil
• 1/2 cup tomato sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup sliced bell peppers
• 1/2 cup sliced mushrooms
• 1/4 cup sliced red onions
• 1 tsp dried oregano
• 1/2 tsp garlic powder

Instructions

1. In a large bowl, mix 1 1/2 cups whole wheat flour, 1 packet active dry yeast, 1/2 tsp salt, and 1/2 tsp sugar. Gradually add 1/2 cup warm water and 1 tbsp olive oil, stirring until a dough forms.
2. Knead the dough on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour.
3. Preheat oven to 425°F. Roll out the dough on a floured surface to your desired thickness and transfer to a baking sheet.
4. Spread 1/2 cup tomato sauce over the dough, then sprinkle with 1 cup shredded mozzarella cheese. Top with 1/2 cup sliced bell peppers, 1/2 cup sliced mushrooms, and 1/4 cup sliced red onions. Sprinkle 1 tsp dried oregano and 1/2 tsp garlic powder over the top.
5. Bake for 15-20 minutes until the crust is golden and the cheese is bubbly.

The secret to this pizza’s irresistible crunch? The whole wheat crust gets perfectly crispy without any added grease, making every bite a guilt-free pleasure.

Tip: For an extra flavor boost, drizzle a little balsamic glaze over the pizza after baking.

Spinach and Feta Lowfat Pizza

Who says pizza can’t be both indulgent and light? This Spinach and Feta Lowfat Pizza is a game-changer, offering a deliciously crispy crust topped with vibrant greens and tangy cheese.

Ingredients

• 1 pre-made whole wheat pizza crust (12-inch)
• 1/2 cup low-fat marinara sauce
• 2 cups fresh spinach, roughly chopped
• 1/2 cup crumbled low-fat feta cheese
• 1/4 cup shredded part-skim mozzarella cheese
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F. Place the pizza crust on a baking sheet lined with parchment paper.
2. Spread the 1/2 cup of low-fat marinara sauce evenly over the crust, leaving a small border around the edges.
3. In a bowl, toss the 2 cups of fresh spinach with 1 tbsp of olive oil, 1/2 tsp of garlic powder, 1/4 tsp of salt, and 1/4 tsp of black pepper until well coated.
4. Scatter the seasoned spinach over the sauce, then sprinkle the 1/2 cup of crumbled low-fat feta cheese and 1/4 cup of shredded part-skim mozzarella cheese on top.
5. Bake for 15-20 minutes, or until the crust is golden and the cheese is bubbly.

The magic of this pizza lies in the contrast between the creamy feta and the crisp, fresh spinach, all atop a guilt-free whole wheat crust.

Tip: For an extra flavor boost, add a sprinkle of red pepper flakes before baking.

Chicken and Mushroom Lowfat Pizza

Who says pizza can’t be both indulgent and light? This Chicken and Mushroom Lowfat Pizza is a game-changer for weeknight dinners, combining savory flavors with a guilt-free crust.

Ingredients

• 1 pre-made whole wheat pizza crust (12-inch)
• 1/2 cup low-fat mozzarella cheese, shredded
• 1/2 cup cooked chicken breast, diced
• 1/2 cup mushrooms, sliced
• 1/4 cup low-fat ricotta cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F. Place the pizza crust on a baking sheet.
2. Brush the crust evenly with 1 tbsp olive oil, then sprinkle with 1 tsp garlic powder, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper.
3. Spread 1/4 cup low-fat ricotta cheese over the crust as the base layer.
4. Top with diced chicken breast and sliced mushrooms, then sprinkle 1/2 cup low-fat mozzarella cheese evenly over the top.
5. Bake for 15-20 minutes, or until the cheese is bubbly and the edges of the crust are golden.

The magic of this pizza lies in the creamy ricotta base, which adds richness without the heaviness of traditional sauces. It’s a perfect balance of flavors and textures that’ll make you forget it’s low-fat.

Tip: For an extra flavor boost, toss the chicken and mushrooms with a pinch of the garlic powder and oregano before adding them to the pizza.

Margherita Pizza with Lowfat Mozzarella

There’s nothing quite like the classic simplicity of a Margherita Pizza, especially when it’s lightened up with lowfat mozzarella for a guilt-free indulgence.

Ingredients

• 1 lb pizza dough (store-bought or homemade)
• 1/2 cup marinara sauce
• 2 cups lowfat mozzarella cheese, shredded
• 2 medium tomatoes, thinly sliced
• 1/4 cup fresh basil leaves, torn
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up.
2. On a floured surface, roll out the pizza dough into a 12-inch circle. Carefully transfer the dough to a piece of parchment paper.
3. Spread the marinara sauce evenly over the dough, leaving a small border for the crust.
4. Sprinkle the lowfat mozzarella cheese over the sauce, then arrange the tomato slices on top.
5. Drizzle the olive oil over the pizza and sprinkle with salt and black pepper.
6. Transfer the pizza (on the parchment paper) to the preheated pizza stone or baking sheet. Bake for 12-15 minutes, until the crust is golden and the cheese is bubbly.
7. Remove the pizza from the oven and immediately top with fresh basil leaves. Let cool for a couple of minutes before slicing.

The beauty of this Margherita Pizza lies in its fresh, vibrant flavors and the perfect melt of lowfat mozzarella, proving that lighter options can still deliver on taste.

Tip: For an extra crispy crust, preheat your pizza stone for at least 30 minutes before baking.

Turkey Pepperoni Pizza

Who says pizza night can’t be both indulgent and a tad healthier? This Turkey Pepperoni Pizza swaps traditional pepperoni for a leaner option without skimping on flavor.

Ingredients

• 1 pre-made pizza dough (16 oz)
• 1/2 cup pizza sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup turkey pepperoni slices
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 425°F. Lightly grease a pizza pan or baking sheet with the olive oil.
2. Roll out the pizza dough on the prepared pan to your desired thickness. Spread the pizza sauce evenly over the dough, leaving a small border for the crust.
3. Sprinkle the shredded mozzarella cheese over the sauce, then arrange the turkey pepperoni slices on top. Sprinkle with dried oregano and garlic powder.
4. Bake for 15-20 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.

The turkey pepperoni offers a lighter bite with all the savory spice you crave, making this pizza a guilt-free crowd-pleaser.

Tip: For an extra crispy crust, pre-bake the dough for 5 minutes before adding toppings.

Roasted Vegetable Pizza

Transform your pizza night with this colorful Roasted Vegetable Pizza, where every bite is a celebration of vibrant flavors and crispy textures.

Ingredients

• 1 pre-made pizza dough (16 oz)
• 1/2 cup tomato sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup sliced bell peppers
• 1/2 cup sliced zucchini
• 1/2 cup sliced red onion
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp dried oregano
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 425°F. Roll out the pizza dough on a floured surface to a 12-inch circle and transfer to a baking sheet.
2. Spread the tomato sauce evenly over the dough, leaving a small border for the crust. Sprinkle the mozzarella cheese on top.
3. In a bowl, toss the bell peppers, zucchini, and red onion with olive oil, salt, dried oregano, and black pepper. Spread the vegetables evenly over the cheese.
4. Bake for 20-25 minutes, until the crust is golden and the cheese is bubbly.

The magic of this pizza lies in the roasted vegetables, which caramelize in the oven, adding a sweet depth that contrasts beautifully with the tangy tomato sauce.

Tip: For an extra crispy crust, preheat your baking sheet in the oven before adding the rolled-out dough.

BBQ Chicken Lowfat Pizza

Who says pizza night can’t be both indulgent and light? This BBQ Chicken Lowfat Pizza swaps out heavy ingredients for a healthier twist without skimping on flavor.

Ingredients

• 1 pre-made whole wheat pizza crust (12-inch)
• 1/2 cup low-fat mozzarella cheese, shredded
• 1/2 cup cooked chicken breast, shredded
• 1/4 cup BBQ sauce (choose a low-sugar variety)
• 1/4 cup red onion, thinly sliced
• 1/4 cup cilantro, chopped
• 1 tsp olive oil

Instructions

1. Preheat your oven to 425°F. Place the pizza crust on a baking sheet and lightly brush with 1 tsp olive oil.
2. Spread 1/4 cup BBQ sauce evenly over the crust, leaving a small border around the edges.
3. Top with 1/2 cup shredded chicken, 1/2 cup low-fat mozzarella, and 1/4 cup red onion slices.
4. Bake for 12-15 minutes, or until the cheese is bubbly and the edges of the crust are golden.
5. Remove from the oven and sprinkle with 1/4 cup chopped cilantro before slicing.

The secret to this pizza’s irresistible appeal? The smoky BBQ sauce paired with fresh cilantro creates a vibrant flavor profile that’s anything but boring.

Tip: For an extra kick, add a sprinkle of red pepper flakes before baking.

Greek Salad Pizza

Transform your pizza night with this Greek Salad Pizza, a fresh twist that combines the heartiness of pizza with the crisp, vibrant flavors of a classic Greek salad.

Ingredients

• 1 pre-made pizza crust (12-inch)
• 1/2 cup hummus
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F. Place the pizza crust on a baking sheet and bake for 5 minutes to crisp slightly.
2. Spread the hummus evenly over the pre-baked crust, leaving a small border around the edges.
3. Top the hummus with cherry tomatoes, cucumber, red onion, and Kalamata olives.
4. Sprinkle the feta cheese over the vegetables, then drizzle with olive oil and sprinkle with dried oregano, salt, and pepper.
5. Bake for another 10 minutes, or until the edges of the crust are golden and the toppings are heated through.

The magic of this pizza lies in the cool, creamy hummus base contrasting with the warm, crispy crust and fresh toppings—a delightful play on textures and temperatures.

Tip: For an extra fresh finish, add a handful of arugula on top after baking for a peppery bite.

Pesto and Tomato Lowfat Pizza

Who says pizza can’t be both delicious and light? This Pesto and Tomato Lowfat Pizza is a game-changer for those craving flavor without the guilt.

Ingredients

• 1 pre-made whole wheat pizza crust (12-inch)
• 1/4 cup lowfat pesto sauce
• 1 cup shredded part-skim mozzarella cheese
• 1 medium tomato, thinly sliced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 400°F. Place the pizza crust on a baking sheet lined with parchment paper.
2. Spread the 1/4 cup lowfat pesto sauce evenly over the crust, leaving a small border around the edges.
3. Sprinkle the 1 cup shredded part-skim mozzarella cheese over the pesto.
4. Arrange the thinly sliced tomato on top of the cheese. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
5. Drizzle the 1 tablespoon olive oil over the top.
6. Bake at 400°F for 15-20 minutes, or until the cheese is bubbly and the crust is golden.

The combination of fresh tomato and aromatic pesto creates a vibrant flavor profile that’s surprisingly light. Perfect for a quick weeknight dinner or a casual gathering with friends.

Tip: For an extra crunch, broil the pizza for the last 2 minutes of baking.

Zucchini and Goat Cheese Pizza

Who says pizza night can’t be a little gourmet? This Zucchini and Goat Cheese Pizza is a fresh twist on the classic, combining creamy goat cheese with thinly sliced zucchini for a light yet satisfying meal.

Ingredients

• 1 pre-made pizza dough (about 1 lb)
• 2 tbsp olive oil, divided
• 1 cup shredded mozzarella cheese
• 1 medium zucchini, thinly sliced
• 4 oz goat cheese, crumbled
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 tbsp fresh basil, chopped

Instructions

1. Preheat your oven to 425°F. Roll out the pizza dough on a floured surface to your desired thickness and transfer to a baking sheet.
2. Brush the dough with 1 tbsp olive oil, then sprinkle the mozzarella cheese evenly over the top.
3. Arrange the zucchini slices over the mozzarella, then dot with crumbled goat cheese. Drizzle with the remaining 1 tbsp olive oil and sprinkle with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes.
4. Bake for 15-20 minutes, until the crust is golden and the cheese is bubbly.
5. Remove from the oven and sprinkle with 1 tbsp fresh basil before slicing and serving.

The magic of this pizza lies in the contrast between the creamy goat cheese and the crisp, fresh zucchini, making it a standout dish that’s as beautiful as it is tasty.

Tip: For an extra flavor boost, try adding a drizzle of balsamic glaze after baking.

Eggplant Parmesan Pizza

Transform your pizza night with this Eggplant Parmesan Pizza, a delightful twist that combines the heartiness of eggplant parm with the comfort of a cheesy pizza.

Ingredients

• 1 medium eggplant, sliced into 1/4-inch rounds
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup marinara sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup fresh basil leaves, torn

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Dredge the eggplant slices in flour, dip in beaten eggs, then coat with a mixture of breadcrumbs, Parmesan cheese, salt, and pepper.
3. Place the coated eggplant slices on the prepared baking sheet, drizzle with olive oil, and bake for 20 minutes, flipping halfway through, until golden and crispy.
4. Spread marinara sauce over a pre-baked pizza crust, top with baked eggplant slices, and sprinkle with mozzarella cheese.
5. Bake the pizza for 10-12 minutes, or until the cheese is bubbly and slightly golden.
6. Garnish with fresh basil leaves before serving.

The crispy eggplant adds a satisfying crunch to every bite, making this pizza a standout dish that’s sure to impress.

Tip: For an extra crispy crust, pre-bake your pizza dough for 5 minutes before adding the toppings.

Shrimp and Garlic Lowfat Pizza

Who says pizza can’t be both indulgent and light? This Shrimp and Garlic Lowfat Pizza is a game-changer, offering a burst of flavor without the guilt.

Ingredients

• 1 pre-made whole wheat pizza crust (12-inch)
• 1/2 cup low-fat ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon dried oregano
• 1/2 pound medium shrimp, peeled and deveined
• 1 cup baby spinach leaves
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 425°F. Place the pizza crust on a baking sheet.
2. In a small bowl, mix the ricotta cheese, Parmesan cheese, minced garlic, red pepper flakes, and oregano. Spread this mixture evenly over the pizza crust.
3. Arrange the shrimp, baby spinach, and cherry tomatoes on top of the cheese mixture. Drizzle with olive oil and season with salt and pepper.
4. Bake for 12-15 minutes, or until the shrimp are pink and opaque and the crust edges are golden.

The magic of this pizza lies in the creamy ricotta base that keeps it light yet satisfying, perfectly complementing the spicy kick from the garlic and red pepper flakes.

Tip: For an extra flavor boost, sprinkle a little lemon zest over the pizza right after baking.

Cauliflower Crust Pizza

Who says pizza night has to be a cheat day? This cauliflower crust pizza is a game-changer, offering all the cheesy goodness without the guilt.

Ingredients

• 1 medium head cauliflower, riced (about 3 cups)
• 1 large egg, lightly beaten
• 1/3 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/2 cup pizza sauce
• 1 cup shredded mozzarella cheese
• Your favorite pizza toppings (pepperoni, mushrooms, bell peppers, etc.)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the riced cauliflower, egg, 1/3 cup mozzarella, Parmesan, oregano, garlic powder, and salt until well combined.
3. Press the mixture onto the prepared baking sheet into a 1/4-inch thick circle. Bake for 20 minutes until golden and firm.
4. Remove the crust from the oven. Spread pizza sauce evenly over the crust, then top with 1 cup mozzarella and your favorite toppings.
5. Bake for another 10 minutes, or until the cheese is bubbly and slightly browned.

The magic of this pizza lies in its crispy crust that holds up like the real deal, making it perfect for those looking to cut carbs without sacrificing flavor.

Tip: For an extra crispy crust, let it cool for a few minutes before slicing.

Avocado and Corn Pizza

Who says pizza can’t be fresh and vibrant? This Avocado and Corn Pizza is a game-changer, blending creamy avocado with sweet corn on a crispy crust for a summer-ready meal.

Ingredients

• 1 pre-made pizza dough (16 oz)
• 1/2 cup corn kernels (fresh or frozen)
• 1 ripe avocado, sliced
• 1/2 cup shredded mozzarella cheese
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice

Instructions

1. Preheat your oven to 425°F. Roll out the pizza dough on a floured surface to your desired thickness and place it on a baking sheet.
2. Brush the dough with 1 tbsp olive oil and sprinkle with 1/4 tsp salt, 1/8 tsp black pepper, and 1/4 tsp garlic powder.
3. Evenly distribute the corn kernels and shredded mozzarella over the dough. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly.
4. While the pizza bakes, toss the avocado slices with 1 tbsp lime juice to prevent browning.
5. Once out of the oven, top the pizza with avocado slices, crumbled feta, and chopped cilantro. Drizzle with the remaining 1 tbsp olive oil and sprinkle with the remaining 1/4 tsp salt and 1/8 tsp black pepper.

The contrast of the warm, cheesy base with cool, creamy avocado makes every bite a delight. It’s a perfect pick for those evenings when you crave something different yet comforting.

Tip: For an extra kick, add a sprinkle of chili flakes before serving.

Artichoke and Spinach Pizza

Who says pizza night can’t be both indulgent and packed with greens? This Artichoke and Spinach Pizza is a creamy, cheesy dream with a veggie-packed punch.

Ingredients

• 1 pre-made pizza dough (16 oz)
• 1 cup marinara sauce
• 2 cups shredded mozzarella cheese
• 1 cup chopped spinach
• 1 cup artichoke hearts, drained and chopped
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 425°F. Roll out the pizza dough on a floured surface to fit your baking sheet or pizza stone.
2. Brush the dough with 1 tbsp olive oil, then spread 1 cup marinara sauce evenly over the top.
3. Sprinkle 2 cups shredded mozzarella cheese over the sauce, followed by 1 cup chopped spinach and 1 cup chopped artichoke hearts.
4. Top with 1/2 cup grated Parmesan cheese, then season with 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper.
5. Bake for 15-20 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.

The magic of this pizza lies in the creamy contrast between the melted cheeses and the tangy artichokes, all atop a crispy, golden crust.

Tip: For an extra flavor boost, drizzle the baked pizza with a little balsamic glaze before serving.

Tomato Basil Lowfat Pizza

Who says pizza can’t be both delicious and light? This Tomato Basil Lowfat Pizza is a game-changer, offering all the flavors you love without the guilt.

Ingredients

• 1 pre-made whole wheat pizza crust (12-inch)
• 1/2 cup low-fat mozzarella cheese, shredded
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, thinly sliced
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F and place the pizza crust on a baking sheet.
2. Brush the crust evenly with 1 tbsp olive oil, then sprinkle with 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Spread the low-fat mozzarella cheese evenly over the crust, then arrange the cherry tomatoes on top.
4. Bake for 15-20 minutes, or until the cheese is bubbly and the crust edges are golden.
5. Remove from the oven and immediately sprinkle with fresh basil leaves.

The magic of this pizza lies in the fresh basil added right after baking, preserving its vibrant color and aroma for a truly fresh bite every time.

Tip: For an extra flavor boost, drizzle a tiny bit of balsamic glaze over the pizza before serving.

Pepper and Onion Pizza

There’s something irresistibly comforting about the classic combo of sweet onions and spicy peppers on a crispy pizza crust. This Pepper and Onion Pizza is a vibrant, flavor-packed meal that’s as fun to make as it is to eat.

Ingredients

• 1 pre-made pizza dough (16 oz)
• 1/2 cup pizza sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup sliced bell peppers (mixed colors)
• 1/2 cup sliced red onion
• 1 tbsp olive oil
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp dried oregano
• 1/4 tsp salt

Instructions

1. Preheat your oven to 475°F and lightly grease a baking sheet with olive oil.
2. Roll out the pizza dough on a floured surface to fit your baking sheet, then transfer it over.
3. Spread the pizza sauce evenly over the dough, leaving a small border for the crust.
4. Sprinkle the shredded mozzarella cheese over the sauce.
5. Arrange the sliced bell peppers and red onion on top of the cheese.
6. Drizzle the olive oil over the toppings, then sprinkle with crushed red pepper flakes, dried oregano, and salt.
7. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.

The magic of this pizza lies in the caramelized edges of the peppers and onions, which add a sweet depth to the spicy, cheesy base. It’s a simple dish that feels gourmet.

Tip: For an extra kick, add a drizzle of hot honey before serving.

Broccoli and Cheddar Lowfat Pizza

Who says pizza can’t be both indulgent and wholesome? This Broccoli and Cheddar Lowfat Pizza combines the comfort of melted cheese with the freshness of broccoli for a guilt-free treat.

Ingredients

• 1 pre-made whole wheat pizza crust (12-inch)
• 1 cup low-fat cheddar cheese, shredded
• 1 1/2 cups broccoli florets, finely chopped
• 1/2 cup low-fat mozzarella cheese, shredded
• 1/4 cup fat-free milk
• 1 tablespoon cornstarch
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 425°F and place the pizza crust on a baking sheet.
2. In a small saucepan, whisk together the fat-free milk and cornstarch over medium heat until thickened, about 3 minutes. Stir in the garlic powder, onion powder, salt, and black pepper.
3. Spread the thickened milk mixture evenly over the pizza crust as your sauce.
4. Sprinkle the low-fat cheddar and mozzarella cheeses over the sauce, then evenly distribute the chopped broccoli florets on top.
5. Bake for 12-15 minutes, or until the cheese is bubbly and the edges of the crust are golden.

The secret to this pizza’s creamy texture without the guilt? A clever milk and cornstarch sauce that mimics traditional cheese sauce but keeps things light.

Tip: For an extra crunch, lightly sauté the broccoli before adding it to the pizza.

Sweet Potato and Kale Pizza

Who says pizza night can’t be both indulgent and nutritious? This Sweet Potato and Kale Pizza is a game-changer, offering a perfect balance of sweet and savory flavors atop a crispy crust.

Ingredients

• 1 lb pizza dough (store-bought or homemade)
• 1 small sweet potato, thinly sliced
• 1 cup kale, stems removed and chopped
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Preheat your oven to 425°F. Roll out the pizza dough on a floured surface to your desired thickness and transfer to a baking sheet.
2. In a bowl, toss the sweet potato slices with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread them evenly over the dough.
3. Bake for 10 minutes, then remove from the oven. Top with kale, ricotta, and mozzarella. Drizzle with the remaining 1 tbsp olive oil and sprinkle with garlic powder, red pepper flakes (if using), and the remaining 1/4 tsp salt.
4. Return to the oven and bake for another 10-12 minutes, until the crust is golden and the cheese is bubbly.

The contrast between the creamy ricotta and the crispy kale makes every bite of this pizza a delightful surprise. It’s a fantastic way to sneak some greens into your meal without sacrificing flavor.

Tip: For an extra crispy crust, preheat your baking sheet in the oven before adding the rolled-out dough.

Apple and Gorgonzola Pizza

Imagine biting into a slice of pizza where the sweetness of apples meets the boldness of Gorgonzola—a match made in heaven for those who love a gourmet twist on a classic.

Ingredients

• 1 pre-made pizza dough (about 1 lb)
• 1/2 cup pizza sauce
• 2 cups shredded mozzarella cheese
• 1 medium apple, thinly sliced
• 1/2 cup crumbled Gorgonzola cheese
• 1 tbsp olive oil
• 1/2 tsp dried thyme
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 425°F. Roll out the pizza dough on a floured surface to fit your baking sheet or pizza stone.
2. Brush the dough with 1 tbsp olive oil, then spread 1/2 cup pizza sauce evenly over the surface.
3. Sprinkle 2 cups shredded mozzarella cheese over the sauce, then arrange the thinly sliced apple on top.
4. Scatter 1/2 cup crumbled Gorgonzola cheese over the apples, then sprinkle with 1/2 tsp dried thyme and 1/4 tsp black pepper.
5. Bake in the preheated oven for 15-20 minutes, or until the crust is golden and the cheese is bubbly.

The contrast between the crisp apples and creamy Gorgonzola creates a symphony of flavors that’s unexpectedly delightful on a pizza.

Tip: For an extra crunch, toast some walnuts and sprinkle them on top after baking.

Conclusion

We hope these 20 delicious low-fat pizza recipes inspire you to enjoy healthier versions of your favorite comfort food. Each recipe is a testament to how tasty and satisfying low-fat can be. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for your next pizza night. Happy cooking!

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