Pizza!

If you share what "healthy" means for you, you may get some better suggestions. For some, this is going to come down to "low calories," while others want to reduce carbohydrates, increase fiber/vegetables, or maybe make it low sodium.

For me, I like a cheeseless pizza with a thin crust and lots of vegetables and sauce. This helps me balance my calorie goals (no cheese, not a lot of crust) with how good I feel when I eat lots of vegetables. I had pizza at least once a month while I was losing weight and still have it a lot now.

“Fresh” mozarella, the kind that comes packed in water as a big ball or marble sized balls has fewer calories than the shredded stuff in bags.

Tomato paste that comes in a squeeze tube is more controllable for portions and richer flavor than sauce in a can.

I've been making all kinds of things with Birchbender's, including pizza. No cauliflower involved unless you want it for a topping. Not me. Nuh huh. You could incorporate springlering62's ideas, too.

https://recipes.birchbenders.com/recipe/paleo-pizza/


https://recipes.birchbenders.com/recipe/classic-pizza/



3/4 cup
Birch Benders Classic Recipe Pancake Mix
1 1/2 cups
Bread Flour
1/4 ounces
Active Dry Yeast
1 tsp
Olive Oil
3/4 cup
Warm Water
16 ounces
Pizza Sauce
2 cups
Cheese
Toppings of Your Choice

I've made a pizza-like substance with a spinach crust. It was good. It was not pizza. We get a DiGiorno's Rising Crust pizza and I still eat half of it but I log the calories and figure it's one of those "OVER" days where I'm not going to lose weight. We haven't gotten a pizza from any of our favorite local purveyors since before the pandemic.
Sigh. Pizza is a special treat not a regular part of our meal cycle like it used to be.

Other than choosing thin crust pizza is on my no compromise list.

I have tried cauliflower pizza and I was surprised at how good it was but it was not an alternative for when I want pizza it is just a different dish. Also the calories for the cauliflower pizza were only about 150 less than a thin crust. Since then I have tried 2 other brands of caulpizza and I could not make it past the first slice. It was not worth the calories.

From the various threads here of people making caul crusts it appears to take multiple attempts a good deal of the time to get it right (by personal standards).

Home made pizza's here. Mostly (I did have a shop made one the other week to be fair) but home made tends to be often just as nice - fresh mozarella, rocket, parma ham, peppers and sweetcorn are my faves.

Have you tried tortilla pizzas yet? They're really good and crispy (plus perfect for lazy days!) MFP loaded up a pretty good 'base' recipe for them on the blog the other day: https://blog.myfitnesspal.com/easy-five-ingredient-tortilla-pizzas/

I've had good success using a low calorie pita for my crust, then topping with shredded grilled chicken, mushrooms, black olives, onion, green pepper, spinach, sometimes pineapple, and mozzarella cheese. I make my own alfredo sauce from this recipe but adapting it to knock down the parm just a little and using unsweetened cashew milk:

https://www.foodnetwork.com/recipes/food-network-kitchen/low-cal-fettuccine-alfredo-recipe-2118317

sometimes, though, I just want the real deal, so like others have said, I either just log it and move on that day or save up some calories from extra exercise or a lower cal breakfast or lunch, then work hard to make sure I limit myself to 2 or 3 slices. Or I get a personal pan from Pizza Hut so its automatically limited for me.

I eat pizza often. I also factor it into my calories. There is a certain amount of trust involved when ordering pizza from a restaurant that if they supply nutritional information, that they are serving the pizza to match. No guarantee on that. Do they overtop on cheese? Easy to do, even though I imagine major chains have checks & balance procedures in place to keep that level otherwise it would eat into their profits.

I pick up pizza from a small chain place most Mondays because of a great carry out deal. A single topping 16" pizza for $9.95. For a family of 6, I can get 2-3 and we're good for dinner and possibly leftovers. The info they publish is that a slice of pepperoni is a little under 400 calories. (The 16" is cut into 8 slices.) I can't really know if the toppings are right. So I tend to log extra. This past Monday I ate 1.5 slices and logged 2. The week before, I think I had one slice and logged 1.25.

I worked part time at Dominos for a LONG time and I trust my local Dominos to be fairly accurate on toppings. (Because I know the manager and know first hand he is pretty good at what he does.) So if I get food from there, I log according to what it should be. I may have half of a small handtossed pizza or half of a medium thin crust. Either scenario is about 600-700 calories depending on specifics. That would typically be a Saturday where I'm particularly active, and that # of calories works for me. If not, I'd have a smaller portion and balance it out with a salad.

I do often preplan my days - so on MOnday when I added the extra 1/2 slice I knew I had the calories for it.

If I make pizza at home, I usually buy a thin crust. And use regular sauce, cheese, toppings. Just weigh each out and log.

I’m eating pizza literally right now. I haven’t done the calorie math yet, but I specifically chose low-calorie toppings: shrimp, mushroom, cherry tomatoes, and some fresh mozzarella and a little bit of pesto, all on tomato sauce.