Updated: Jan 28
I never thought I would say this but pizza is now healthy! If you were to eat this pizza every day, it would still be a million times healthier than eating a few slices of a normal pizza (even one from a top Italian restaurant) because it is comprised of wholesome, unrefined ingredients as opposed to gluten and processed food which is high in calories, low in nutrition, harmful to your insides (and outsides) and costs more. Eat this pizza whenever you crave pizza. The recipe is quick, filling, inexpensive and versatile (other toppings and variations coming soon).
Servings: 8 (2-6 servings per portion)
Prep time: 10-15 mins
Cooking time: 30 mins
Total time: 40-45 mins
Recipe cost: £9!
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Nutritional Content (per serving)
Total Fat: 30g
Saturated Fat: 5g
Total Carbohydrate: 3.5g
225g ground almonds
2 whole eggs
2 tsp extra virgin olive oil
¼ tsp sea salt or Himalayan salt
3 tbsp dried oregano
3 tbsp dried basil
1 tbsp garlic powder
Half a pre-roasted chicken
2 tbsp extra virgin olive oil (for chicken)
2 small mozzarella di bufala balls
25-50g gruyere cheese
¼ of a red bell pepper
¼ of a orange bell pepper
¼ of a yellow bell pepper
2 tbsp ground paprika
½ - 1 tbsp coconut oil
½ of a white onion
1 tbsp butter (for onion)
A pinch of sea salt or Himalayan salt and black pepper (for seasoning vegetables & chicken)
1. Preheat oven to gas mark 6/ 200C / 400F.
2. Place chicken portion into a small baking tray and mix with olive oil, paprika, salt and pepper before roasting in the oven for 30-40 mins. Keep checking and mixing to avoid overcooking. Add more oil and seasoning if necessary.
3. Place a piece of baking paper in a large baking tray. Use a different piece of baking paper to hold a thin slice of butter and grease the baking paper inside the baking tray to prevent the pizza base from sticking to the baking paper when cooked.
4. In a medium-sized mixing bowl, add all base ingredients and mix until a dough is formed.
5. Place dough into the large baking tray and use a baking spatula to spread it out fully until it is ½ inch thick. Make a crust by lifting the outer edges up with your fingers and smoothening out until it is 1 inch high all around. Put in oven for 15 mins until it turns slightly brown and hardens, then remove from oven and put aside.
6. While the pizza is in oven, dice an onion and leave for 5-10 mins, then add butter to a frying pan and cook on medium heat until lightly brown. Stir regularly.
7. Push your thumb strongly into the top of the bell pepper stalk and tear the peppers in half carefully. Discard stalks and tap the two halves of each pepper (one at a time) together over a bin so the seeds fall out. Slice each pepper into thin strips lengthwise. Add coconut oil to a frying pan and cook on medium heat until lightly brown. Stir regularly.
8. While the chicken, base and vegetables are all cooking, mix all sauce ingredients in a small pan and cook on low heat for 10 mins. Stir regularly.
9. Add the sauce to the base and spread evenly. Pat the mozzarella dry before slicing thinly and grate thick slices of gruyere/Swiss cheese.
10. Add the toppings in whichever order you prefer (I recommend chicken then peppers then onions then mozzarella then gruyere cheese so the cheese melts at the top).
11. Return to the oven for 10 mins until the cheese melts fully.
12. Remove from oven and sprinkle dried oregano and basil on top or add fresh basil.
13. Slice the pizza into quarters and then appropriate portions.
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ABOUT THE AUTHOR
Co-founder of 'The Evolved Way', and experienced personal trainer, Samson practices what he preaches. His own healthy lifestyle, which informs this site, is based on understanding the right way to eat and exercise, not excluding of course going out and enjoying life knowing you can still feel and look good.