Healthy pizza?

I saw a recipe for eggplant pizza but I didnt try it. The crust is eggplant though so it is gluten free.
Here is a similar one
http://www.food.com/recipe/mini-eggplant-crust-pizzas-341506

I use tortilla wraps

Pizza is totally healthy! Our government even considers it a vegetable.

Cauliflower crust - http://yourlighterside.com/cauliflower-pizza-crust-with-gourmet-vegetarian-toppings/

Been wanting to try this for some time, I've seen it on Pinterest over and over

I envy those who can stand a pizza with a non-flour crust. I've tried all there is and there is no substitute for 00 flour or even AP flour in pizza crust.

I consider almost all pizza to be healthy, with the exception of the ones with trans-fats and/or a ton of vegetable oils baked in to the crust.

OK.....not ALL pizza...I've seen deep dish pizza with pasta alfredo as a topping and ones with hotdogs baked in to the crust....but most *normal* pizzas are fairly well balanced meals of carbs, fats, and protein and can even get you a few servings of fruits and vegetables. I don't know why people are so scared of pizza- It's a staple of my diet.

Fried cheese pizza crust helped me lose 115 lbs.

No joke.

Fried cheese pizza crust helped me lose 115 lbs.

No joke.

Please tell me more about this fried cheese crust. Are you low-carb (in which case I assume we're not talking about delicious breaded mozzarella sticks) so what is it exactly?

Cover the bottom of a hot pan with a thin layer of shredded mozzarella cheese and by the time you're done adding salsa and toppings and seasoning, the crust is perfect and slides right onto your plate!

Thank God dietary fat does NOT make you fat!

You got an indian restaurant in town? Go buy you a "Naan" (NO butter added)

put on the base you like. Home made sauce (I can give you a recipe of that too at the bottom) or my fav is just some olive oil drizzled. Add toppings. I prefer tomatoes, some grilled chicken olives (green/black don't matter), some onions, some feta cheese. Add some mozerella shove it in the oven.

Don't have naan at home? No problem. Replace with vertical halves of baguette (is that how its spelled? The long french bread thats in every grocery bag of any movie)

BAM! You got a pizza!

sauce: In very little oil, saute onion and 1 whole red pepper (NOT flakes), and 1-2 garlic. After saute, add a can of tomato puree (I think its like 30 oz?). Add some balsamic vinegar and salt. Simmer for 10 minuets. Take off the heat. Add some Basil if you want. TADA! Good sauce for speghetti too or add some meatballs and make a meatball sammich.

Hulk made himself hungry

What makes me sad is all these crazy substitutes for real pizza crust. Never will I eat cauliflower, pita, tortilla, or anything else in replace of pizza crust. YUCK!!! It doesn't taste like pizza at all.

King Arthur Flour - Traditional Whole Wheat Flour, 2/3 cup
King Arthur Flour - Unbleached All Purpose Flour, 2/3 cup (30g)
Fleischmann's - Highly Active Dry Yeast, 1 tsp
Spices - Salt, table, 2/3 tsp
Generic - Sugar - White Granulated, pinch
Olive Oil - Extra Virgin, 2 tsp

Total: 674 calories 116g carbs, 10g fat, 22g protein

I copied that from my recipes on this website. The whole dough has those nutrition facts, and use all of it to make a 16" pizza. Oftentimes I will make 2 smaller pizzas, about 10" each, but the dough will be thicker then. That makes each pizza crust 337 calories. And if you don't eat the entire pizza, obviously it's even less.

To make it, mix the flours, sugar, and salt in a big bowl. In a small bowl, activate the yeast in water and add the oil. Combine the 2 bowls together and knead it into a nice ball of dough. I personally like to let it sit in the bowl soaking in hot water for about an hour or so, but you don't technically have to. That's just what I was told to do earlier in life when you use yeast to make dough or bread.

I personally like to cook it for a couple of minutes after it is rolled before I add sauce and toppings to make it more crispy, but again, you don't have to. It's personal preference. If you don't, the dough might come out so tender the toppings fall off when you pick up a piece. I cook it at about 450 degrees.