Guilt-free Pizzas

Whether you need a quick warming lunch, a way to use up some leftovers, something savoury for a gathering, or just need to add a new staple to your cooking repertoire, it’s hard to resist a homemade pizza. There’s also no reason pizza can’t be something enjoyed regularly if you keep an open mind.

They can easily be vegetarian, gluten-free, carb-friendly, and you (hopefully) won’t feel as weighed down as by the oily, sloppy mass you can expect from the takeaway shop. However, don’t be afraid of healthy fats – just avoid anything heavily processed.

My combo today:

  • Flat bread/wraps
  • Goat cheese or ricotta
  • Half a grated carrot & zucchini
  • Sliced onion
  • Pizza sauce*
  • Pinches of flaky salt if your cheese isn’t already salty enough
The other point of this “pizza” is to disguise a few bland-but-nutritious foods with other great flavours. Grab a vegetable you like and a vegetable you’re not so keen on raw and sprinkle a generous amount on the base. I used Mountain Bread (I use it for salad wraps all summer but they’re great toasted as bases or for dipping) but usually need two pieces or it’s a bit thin. Spread a bit of mayonnaise (or your favourite dip) in between the slices so they don’t separate as easily. Pesto, dips (i.e. olive, sundried tomato), home-made tomato pastes, or even some refried beans are better options to most *pizza sauces from the shops.

I tend to layer the ingredients so that whatever needs the most cooking is on top.

 To prevent the base from burning too much I drizzle olive oil around the edges. I also do it because I could almost drink the stuff… You should probably brush it over the base but you can be lazy and save a few dishes.


Bake for about 15 mins on 180-200°C until crispy, but before it gets all charred (unless you have a woodfired pizza oven, mmm).

 Then slice up and eat the whole thing, or serve in small pieces at a party.

If you don’t find it filling enough I would suggest upping the quantity of vegetables or adding something with protein like a lean meat, tofu, or even some beans (refried or just kidney beans/chickpeas)!

 Here’s another delicious combination you could try:

  • Greek/Australian feta
  • Grated beetroot, or pumpkin (grated or softened by pre-cooking)
  • Good handful of rocket
  • Toasted walnuts
  • Optional: Roast chicken (tear it up)


  • Tuna (canned, but avoid the mushy stuff)
  • Cannelini beans
  • Spinach leaves
  • Camembert or brie (the melting is divine)
  • Toasted pine nuts
  • Fresh parsley or herb of choice to finish
  • Smoked salmon
  • Red Onion
  • Asparagus
  • Creme fraiche, sour cream, or cream cheese (mixed through with a little lemon juice and dill or other herbs) spread over the base
  • Capers or olives
  • Artichoke
  • Fresh dill and cracked pepper to finish
and something a bit different:
  • Shaved fennel
  • Caramelised onion
  • Baby capers
  • Roast garlic
  • Fresh continental parsley
  • Drizzled olive oil, lemon juice
  • Fennel fronds and cracked pepper to finish


What are your favourite homemade topping inventions? Would you try these?

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