Healthifed Junk Food Fave: Pizza
Pizza can be a delicious and satisfying meal, but it can also be high in calories, fat, and sodium. It can also be low on nutritional ROI.
Here are some tips for making a healthier version of your favourite pizza:
Choose a Whole-Grain Crust or Pita Bread: Instead of a traditional white flour crust, opt for a crust made with whole-grain flour or pita for less calories. This will increase the fiber and nutrient content of your pizza. If whole grain tastes too much like cardboard to you and I personally go through phases where it just doesn't cut it for me, I tend use flat breads or lower-calorie white naan in those moments (but I load up on fibre during other parts of my day).
Load Up on Veggies: Vegetables are a great way to add flavor and nutrition to your pizza. Try adding a variety of colourful vegetables such as bell peppers, zucchini, mushrooms, onions, cherry tomatoes, and spinach.
Choose Lean Proteins: Instead of high-fat meats like pepperoni and sausage, choose lean proteins like grilled chicken, turkey, or shrimp. Low-fat turkey pepperoni is also an option if you prefer the classics. You can also try vegetarian options like tofu, tempeh, or legumes.
Use Low-Fat Cheese: Cheese is a major source of saturated fat and sodium in pizza. To reduce the calorie and fat content, use low-fat cheese or use less cheese overall.
Control Portion Sizes: Pizza is often served in large portions, which can lead to overeating. Try to stick to one or two slices and pair your pizza with a salad (spinach or arugula with balsamic) or other vegetables to make it a more balanced meal.
- Reduced Sodium / No Added-Sugar Tomato Sauce: Choose a high quality sauce with reduced sodium and no added sugar.
By choosing wholesome ingredients and controlling portion sizes, you can enjoy a delicious and satisfying pizza that is also good for you (it could become part of your regular meal rotation because of its nutritional value as well, which is awesome). Have sparkling flavoured water instead of a can of soda.