Make your pizza healthier: This Italian pie will satisfy all your cravings without the calories

MILWAUKEE -- It tastes so good -- why can't it just be healthy? We're talking about pizza. Heather Ferber of Better Health by Heather joins Real Milwaukee to help give your pizza a powerful, nutritious punch.

Powered Up Pizza

Ingredients:

Crust of choice (sprouted grain, cauliflower, sourdough)

  • Angelic Bakehouse Flattza’s or wraps
  • Cali’flour Premade Crusts
  • Udi’s Gluten Free Thin & Crispy

Sauce of choice (traditional organic red tomato, variety of pesto blends, sweet potato mash)

Toppings of choice (endless combinations)

  • peppers, onions, mushrooms
  • spinach, sundried tomatoes, onions, artichokes
  • spinach, olives,
  • zucchini, sweet potato, eggplant,garlic
  • basil, sundried tomato, mushrooms, onions, chicken
  • chicken, artichoke, garlic, spinach
  • shaved Brussels sprouts, shrimp, garlic, cilantro
  • broccoli, cauliflower, onions, olives
  • Chicken, peppers, onions
  • Pineapple, shrimp, basil, garlic
  • Sea salt, pepper, red pepper flakes
  • Avocado (after baking)
  • BE CREATIVE!

Cheese of choice (goat cheese, feta, mozzarella, asiago, parmesan)

Directions:

  1. Preheat oven to 425 degrees.
  2. Spritz olive oil on bottom side of pizza crust.
  3. Bake crust for 2-4 minutes depending on thickness.
  4. Take out of oven and add sauce, toppings of choice and cheese.
  5. Return to oven and bake for 8-10 minutes until cheese is melted.
  6. If you prefer your veggies on the softer side, sauté them for five minutes on the stove before adding them to your pizza.

Pesto

Ingredients:

  • 2 cups basil leaves
  • 1 clove garlic
  • 1/4 pine nuts, lightly toasted
  • 1/2 cup olive oil
  • 1/4 cup parmesan, asiago, or pecorino cheese (your choice), shredded
  • sea salt, pepper to taste

Directions:

  1. Combine basil, garlic and pine nuts in food processor and mix until coarsely chopped.
  2. Add in olive oil and cheese and mix again.
  3. Store in fridge in airtight glass mason jar.

** If you like your pesto less chunky, you can thin with additional olive oil until you reach desired consistency**