7 recipes of healthy pizza


3 medium zucchini, or about 4 cups of grated zucchini
 1 big egg
 2 garlic cloves, minced
1/2 tsp dried oregano
3 cups minced mozzarella cheese
 1/2 cup grated parmesan
1/4 cup cornstarch
Freshly Ground Black Pepper
 1/4 cup pizza sauce
1/4 cup pepperoni
Pinch of red pepper

Preheat the oven to 220 degrees and cover the baking sheet with parchment. Crush the zucchini. Using cheesecloth or a dish towel, squeeze excess moisture from the zucchini. Transfer the zucchini into a large bowl, add the egg, garlic, oregano, 1 cup of mozzarella, parmesan and cornstarch, and season with salt and pepper. Stir. Put the dough on the prepared baking sheet and evenly distribute it. Bake until golden brown for about 25 minutes. Grease the dough with the sauce, then sprinkle with the remaining mozzarella and pepperoni on top. Bake until the cheese has melted and the crust becomes crispy, about 10 minutes. Garnish with red pepper and basil.


Cheese 200 g
Cauliflower 300 g
Chicken egg 1 piece
Tomato paste 70 g
Salt to taste
Oregano to taste
Champignons 30 g
Chicken fillet 120 g
Sweet pepper 40 g
 Onion 15g
Cauliflower boil and mash or grate on a coarse grater. 150 grams of cheese grate on a coarse grater. Add the egg, salt, mix everything and put parchment on the form. Put in a preheated oven 230 degrees for 15 minutes. After baking, lubricate the base of the pizza with tomato paste, sprinkle with oregano and salt. Boil chicken fillet and finely chop. Thinly chopped champignons, peppers and onions. 50 grams of cheese grate on a coarse grater. Put the stuffing on the pizza base on top of the sauce and sprinkle with cheese, bake for another 10 minutes.

4 bell peppers, peeled and cut in half
1 tbsp. virgin olive oil
 Freshly Ground Black Pepper
 1/2 cup pizza sauce
2 cups minced mozzarella cheese
1/2 cup finely grated parmesan
1/3 cup mini pepperoni
 1 tbsp. chopped parsley
Preheat oven to 180 °. On a baking sheet, greased with olive oil, put the halves of peppers, sprinkled them with pepper and salt. In each half, add a spoonful of sauce. Sprinkle with mozzarella and parmesan, and top with pepperoni. Bake for 10-15 minutes until the peppers are soft and the cheese does not melt. Garnish with parsley.


1 large broccoli, sliced ​​and steamed
1 big egg
2 cups minced mozzarella
1/2 cup grated parmesan
1/2 tsp garlic powder
Freshly Ground Black Pepper
1/4 cup marinara sauce
1/4 cup pepperoni
Fresh basil
Preheat oven to 220 degrees. In a food processor chop broccoli. Squeeze out excess water with a towel or gauze. Put the broccoli in a large bowl and add the egg, 1 cup of mozzarella and cup of parmesan. Season with garlic powder, salt and pepper. Put the resulting dough into a round shape with greased parchment. Bake until golden brown, about 20 minutes. Top with sauce, sprinkle with the remaining cheeses and pepperoni, and bake until the cheese melts and the crust becomes crispy for about 10 minutes. Garnish with basil.


4 large zucchini, cut in half
Marinara Sauce
2 cups minced mozzarella
1 cup mini pepperoni
Sliced ​​Fresh Basil

Preheat oven to 180 degrees. Spoon scrape the insides of the zucchini into a large bowl. In a large frying pan over medium heat, heat the olive oil. Add the zucchini flesh and simmer until ready, 6 to 8 minutes, at the end add the marinara sauce. Place the courgette boats on a large baking tray. Spoon the zucchini pulp into each half, place the mozzarella and mini pepperoni on top. Bake until the boats are soft and the cheese is golden, about 15 minutes. Garnish with basil.

 2 garlic cloves, minced
2 tsp. dried rosemary
2 tsp. dried oregano
1 tbsp. red wine vinegar
3 tbsp. virgin olive oil
Freshly Ground Black Pepper
1 1/2 cups cherry tomatoes cut in half
1/2 cup chopped cucumber
1/3 cup kalamata olives, cut in half
2 tbsp. chopped dill
1 1/4 cup minced mozzarella cheese
1/2 cup of crumbly feta cheese

Preheat oven to 180 °. In a small bowl, beat together the garlic, dried herbs, vinegar and oil, season with salt and pepper. In a medium bowl, mix the tomatoes, cucumbers, olives and dill, then add most of the dressing. Mix well. Brush moisten with the remaining dressing of pita, top with mozzarella and feta. Top with vegetable mix and garnish with mozzarella. Bake until the cheese is soft and the pita is golden for about 15 minutes.


2 large eggplants, cut into circles
First Spin Olive Oil
Freshly Ground Black Pepper
1 cup marinara sauce
 1 cup shredded mozzarella cheese
1/2 cup mini pepperoni
1/2 cup chopped parmesan
 1/4 cup chopped basil

Preheat oven or grill to medium temperature. Smear both sides of the eggplant slices with olive oil and season with salt and pepper. Grill eggplants or bake in the oven until soft and lightly charred on both sides, from 3 to 4 minutes on each side. Put marinara, mozzarella and mini pepperoni sauce on each circle. Put the circles back on the grill or in the oven for 30 seconds to melt the cheese. Remove the eggplant from the heat, sprinkle with parmesan and basil.

3 thoughts on “Recipes

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