Healthy pizza fakeaway recipe

Elevate your family and friends' pizza nights with a twist that not only tantalises taste buds but also caters to your health-conscious side! This wholemeal vegetable pizza is a phytonutrient and fibre-rich recipe that transforms the classic indulgence into a deliciously healthy delight. Easy to prepare, it's perfect for sharing – making it an ideal centrepiece for gatherings. The bonus is that you can prepare the dough a day in advance, just keep it in the fridge until ready to use.


Wholemeal vegetable pizza

Serves 4 (makes 4 medium-sized pizza bases)


For the base:

  • 7g dried yeast
  • 1 tsp sugar
  • 300ml lukewarm water
  • 500g strong wholemeal flour
  • 3 tbsp olive oil

For the topping:

  • 120ml passata
  • 2 garlic cloves, crushed
  • 2 red or yellow peppers
  • 4 tomatoes
  • 1 courgette
  • 2 x 125g buffalo mozzarella
  • 2 tsp oregano
  • 70g olives
  • 2 tbsp olive oil
  • 2 handfuls of baby spinach, washed

For a gluten-free version, use buckwheat or quinoa flour for the base and add a teaspoon of xanthan gum to the mix.


Preheat the oven to 240C/220C fan.

Make the dough:

  1. In a jug, combine warm water, sugar, and yeast. Stir well and let it stand for 10 minutes. 
  2. Sift flour and salt into a bowl, create a well and pour in the yeast mixture and olive oil.
  3. Bring the flour and water together until a dough forms. If needed, add a bit more water. Knead for 5 minutes on a floured surface. The dough should not be too sticky.
  4. Transfer the dough to an oiled bowl, cover and let it rise in a warm place for 30 minutes.

Prepare the topping:

  1. While the dough is rising, prepare the vegetables. Slice courgette and tomatoes into approx 5mm slices. Finely slice the peppers and tear the mozzarella into small pieces.
  2. Punch out the air from the risen dough and divide it into 4 balls. Roll each ball out on a floured board to a 1cm thick, round shape.
  3. In a bowl, mix the crushed garlic with passata. Using a spoon, spread it evenly onto each base, leaving a 1cm gap from the edge (we want a little crust!).
  4. Add the tomato and courgette slices, followed by the peppers. Scatter over the mozzarella and olives, and sprinkle with oregano. Drizzle with olive oil.
  5. Bake in the preheated oven for 10 to 12 minutes, or until cooked.
  6. When the cheese is melted and the dough is golden, remove it from the oven. Scatter the pizzas with the washed spinach, and serve with a refreshing green salad.

Want something else? Here are some alternative toppings

  • Opt for goat’s cheese or feta instead of mozzarella.
  • Boost protein with tuna or cooked chicken pieces.
  • Experiment with different vegetables like sliced mushrooms, red onions, or aubergine. These would need to be lightly sautéed first.
  • For a twist on your classic tomato base, you can use pesto mixed with goat’s cheese and lightly toasted pine nuts.

The healthy bit

In addition to being delicious, this pizza contributes to gut health – high in fibre and phytonutrients, it nourishes the good bacteria in our microbiota, which is crucial for digestion, metabolism, and general well-being. The diverse range of ingredients in this pizza ensures a broad spectrum of essential nutrients, providing the body with the necessary building blocks for overall health.

The combination of protein from the mozzarella, healthy fats from olive oil, and complex carbohydrates from the wholemeal flour creates a balanced mix of macronutrients. This balance helps sustain energy levels and provides a steady release of nutrients into the bloodstream. Wholemeal flour provides essential minerals like magnesium and phosphorus, crucial for maintaining strong and healthy bones. This is complemented by the calcium content in buffalo mozzarella, contributing to overall bone health.

The variety of colourful vegetables, such as tomatoes, peppers, and olives, brings an array of antioxidants which play a vital role in neutralising free radicals in the body, supporting cellular health and potentially reducing the risk of chronic diseases.

Olive oil, a key ingredient in the dough and drizzled on top, is rich in heart-healthy monounsaturated fats. These fats have been associated with improved cardiovascular health by reducing bad cholesterol levels.

Savour the goodness and make every bite count towards a healthier you!

This article was published in Happiful Magazine (Issue 85). You can order print copies online, or read the e-magazine for free on the Happiful app

Looking for more inspiration? Visit our Recipe hub.

The views expressed in this article are those of the author. All articles published on Nutritionist Resource are reviewed by our editorial team.

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London, SW6
Written by Jessica Andersson, BSc (Hons) MBANT CNHC
London, SW6

I am a fully qualified nutritional therapist and cook with over 8 years clinical experience. I specialise in chronic fatigue, digestive disorders and weight management. I offer healthy cooking workshops to both individuals and groups of people. My business partner and I recently wrote a low FODMAP cookery and resource book.

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