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Healthy Pizza in Minutes | Raising Sugar Free Kids - our FAVOURITE pizza recipe. We make this weekly. It's delicious, easy, quick, cheap and far healthier than getting a take away one or even buying one from the shops.
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Healthy Pizza in Minutes
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

I have tried many many different pizza recipes and this is by far my favourite. I have adapted it a little over time, but it is pretty perfect so I don't mess with it too much! Far healthier and cheaper than a take away and actually takes less time! Quick, cheap, easy, healthy, yummy. What more could you want from a weeknight classic?

Course: Dinner
Servings: 4 large pizzas or 8 mini pizzas
Ingredients
Dough:
  • 500 g (3 and 1/2 cups) wholegrain or plain flour (half-and-half makes for an excellent dough - you could also use the same amount of wholegrain and/or light spelt flour for a lower gluten pizza)
  • 2 teaspoons dried active yeast
  • 2 teaspoons sea salt
  • 2 tablespoons olive oil
  • 250-300 ml (1-1 1/4 cups) warm water (approx 110ºF/45ºC - should be quite warm but not hot to the touch)
Sauce (optional - just use a little passata if not making your own):
  • 1 tablespoons butter or coconut oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced or finely chopped
  • 2 tins (800g/28oz total) chopped tomatoes, or 750g (26 oz) chopped fresh tomatoes if you prefer
  • 2 tablespoons tomato puree (tomato paste)
  • juice of 1/2 lemon
  • 2 teaspoons fresh oregano or basil, or 1 teaspoon dried
  • sea salt and fresh ground black pepper, to taste
Toppings:
  • 2-3 packs (250-400g total) mozzarella (you can skip this if vegan/dairy free, or use a vegan cheese if you prefer)
  • Other toppings of choice: fresh or dried herbs, sliced chilli or jalapenos, veggies, cooked or cured meats, fish, seafood, olives, other cheeses or other toppings of choice
Instructions

  1. First, make the dough: Pour flour into a bowl, and put salt on one side of the bowl and yeast on the other, then drizzle in the oil and water and mix together. Knead on a clean counter or in a stand mixer for a few mins until smooth and elastic (about 3-4 mins should do it), then return to bowl and cover with a tea towel. Place in a warm area and leave to rise while you make the sauce (or all day if you can!).

  2. If you are making the sauce, heat the butter or oil in a pan on a low-medium heat and gently fry the onion for 3-5 mins until golden and caramelised. Add the garlic and fry for another minute.

  3. Pour the chopped tomatoes and puree into the pan and bring to the boil, then simmer gently over a low heat, adding in the lemon juice and herbs.

  4. Allow to simmer until thick. This usually takes about 10 mins. Take off the heat and allow to cool a little.

  5. Assemble the pizzas: Preheat the oven to as high as it goes (around 250C/475F/gas 9) and add the baking trays to it so they get really hot. Roll out the dough into as many pizzas as you wish to make - we sometimes make 4 large pizzas, but it is fun to make 8 mini ones sometimes so everyone can choose their own toppings. Make sure the dough is rolled thinly - this will ensure a gorgeously crispy base! Place pizza bases on hot baking trays (be careful!) lined with baking paper and lightly dusted with semolina or bread flour.

  6. Spread the bases with a few tablespoons of the sauce (3-4 tbsp for a large pizza, 2 tbsp for a mini one), the top with shredded mozzarella and any other toppings of your choice (if using fresh herbs or cured meats like Parma ham, leave these until the pizzas are cooked).

  7. Bake for 5-8 mins, or until the bases are crisp and just starting to blacken, and the cheese is melted and bubbling.