Looking to add a boost of nutrition to pizza night? It’s easy (and tasty!) to pile your pizza high with vegetables like mushrooms, onions, peppers and greens.
Another fun way to make pizza more wholesome? Switch up the crust! There’s a ton of creative and tasty ways to make pizza crusts healthier by swapping in vegetables and whole grains.
Keep in mind, these pizza crusts swaps aren’t meant to taste exactly like the doughy and yeasty traditional crusts we all know and love, so try not to compare. Think of these crusts as a fun way to make vegetables and whole grains taste delicious and to serve them in a family friendly way.
Here’s six of our favorite creative crust swaps
Portobello Mushroom Crust Pizza
This easy swap uses meaty Portobello mushroom caps as a base for your favorite pizza ingredients. Although it definitely doesn’t taste anything like traditional pizza crust, what’s great about this swap is that it doesn’t require extra prep, like chopping, grating and mixing. Plus, the Portobello cap creates a little well so it’s easy to stuff with lots of filling! Enjoy this recipe for pizza stuffed Portobello mushrooms.
Cauliflower Crust Pizza
Popular with the paleo crowd, cauliflower crust pizza uses finely grated cauliflower bound with eggs, flour and sometimes cheese to create a thin and crispy crust. The flavor of cauliflower is fairly neutral, so be sure to add flavorings, like garlic and herbs. Try a Mexican cauliflower crust pizza, which uses spicy refried beans instead of sauce.
Zucchini Crust Pizza
Similar to cauliflower crust pizza, zucchini crust pizza uses grated zucchini bound with eggs, flour and other ingredients to make a thin and crispy crust. Because zucchini is fairly watery, be sure to squeeze out as much liquid out as possible, otherwise your pizza will fall apart. When zucchini season rolls around, try this recipe for zucchini crust pizza to use up your garden’s bounty.
Quinoa Crust Pizza
Quinoa, the South American pseudo-grain, can be used to make a delicious gluten-free pizza crust. First, soak the quinoa in water to soften, then blend the soaked grains with more water and flavoring ingredients to create a batter. Bake in an oil lined pan to create a crispy, individual sized crust, with lots of well developed flavor from soaking and fermenting the grains.
Sweet Potato Crust Pizza
Love the idea of zucchini or cauliflower crust pizza, but know you need some carbs in your meal? Join the club! Check out this three-ingredient sweet potato crust pizza. With it’s slightly sweet and starchy flavor, it would go perfectly with fall inspired toppings, like sautéed kale, caramelized onions, and blue cheese.
Polenta Crust Pizza
Gluten free and whole grain, polenta (aka Italian grits) makes a tasty pizza crust swap with a nutty flavor and interesting texture. Save time by using prepared polenta sliced into rounds to make appetizer sized pizzas. Or, prepare a large batch of polenta, pour into a pie tart and top with sauce, cheese and your favorite toppings. Here’s a recipe for you to try at home!
Which is your favorite? Let us know in the comments below!
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