5 smart tips to make homemade pizza healthy



Are you a die-hard fan of pizza, but often feel guilty after gorging on your favorite pizza.

Well, there’s no denying that the love for pizza is universal and so is the guilt after ordering a cheesy, meaty and luscious pizza.

Well, if you too find yourself struggling with your temptations to resist a hearty pizza, then we have got your back with some simple tips to enjoy pizza without feeling guilty.

Follow us through these steps and make pizza in a much healthier way.

1. Choose the right crust ​

Making a pizza at home gives you the liberty to play with ingredients and make the most of it. To begin with if you are planning to make a pizza at home, always choose a thin crust or use gluten-free or whole-grain flour, which is a healthier alternative to all purpose flour.

2. Sauce​

Pizza sauces can instantly amp up the taste of the pizza, but you will be amazed to know that they are loaded with sugar, preservatives, sodium and fats, which can do more harm than good. So, if you are making a sauce at home, it is best to make a simple sauce using fresh tomato, garlic, ginger, onion, herbs and spices, this will not only amp up the taste but will also be a great option for health.

3. ​Toppings ​

If you love meaty toppings, then it is best to use boiled and pan tossed lean meat rather than loading up the pizza with cold cuts or packaged meats as they have high sodium and preservatives. Thus, it is best to avoid frozen or packaged meat.

4. Cheese​

If you are trying to lose weight, you can skip adding processed cheese and tweak it with cottage cheese or skimmed mozzarella, parmesan or cheddar to make it healthy. Also ensure that you do not add too much cheese as it will make the pizza unhealthy, due to the high fat content.

5. ​Veggies​

The easiest way to boost the health quotient of your pizza is by adding lots of veggies as topping. This will not only boost the taste and flavour of the pizza, but at the same time will make your pizza a delicious and nutritious meal.

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