Healthy Pizza Crust Recipes to Try Today

Everyone loves pizza, but not everyone loves the calories and carb coma that inevitably come from it. That’s why recipe developers are coming up with new ways to serve healthier spins on pizza that don’t come heavy with fat and calories. The six recipes we’re highlighting today zero in on the crust. Instead of going the traditional white dough route, the recipes enlist a series of ingredients that may surprise you. Sweet potato crusts, polenta crusts, cauliflower crusts, and butternut squash crusts all make this list. No matter what dietary regime you subscribe to, you’ll find a pizza crust on this roundup made for you.

1. Cauliflower Pizza

cauliflower pizza crust

Cauliflower pizza |

Perhaps the most currently popular alternative to traditional pizza is cauliflower pizza — a pie whose dough is made out of cauliflower florets. This recipe from Joy Bauer helps you bring it to the dinner table. The recipe is low-carb and as long as you have a food processor, you’re good to go. You’ll first process your florets before combining them with cheese, garlic powder, and egg whites, and then all you need to do is bake your dough in the oven for 15 minutes before dressing it with your favorite toppings.


  • 1 head cauliflower, coarsely chopped
  • ¾ cup shredded part-skim mozzarella cheese
  • ¾ cup shredded or grated Parmesan cheese
  • 4 egg whites
  • 1 tablespoon Italian seasoning
  • ½ teaspoon garlic powder
  • kosher salt, to taste
  • ground black pepper, to taste

Directions: Preheat oven to 450 degrees Fahrenheit. Place cauliflower florets in food processor and pulse until finely chopped with no chunks.

Transfer chopped cauliflower to bowl, cover with paper towel and microwave for 8 minutes until cooked through. Allow to cool briefly before squeezing out as much water as possible with a cheese cloth or paper towels.

Mash the cauliflower and let cool for about ten minutes. Add mozzarella cheese, Parmesan cheese, Italian seasoning, garlic powder, egg whites, salt and pepper to mashed cauliflower. Mix thoroughly.

Cover large baking sheet with tin foil and coat with oil spray. Pour cauliflower “dough” on tin foil and shape into pizza crust. Place in oven for 15-20 minutes until golden brown and crispy.

Add sauce, cheese, desired toppings, and additional seasonings. Place under broiler until cheese is hot and bubbly.

2. Sweet Potato Crust Pizza

making pizza crust

Making crust |

If you have some vegan and gluten-free eaters on your hands, surprise them with a dish they don’t typically get to enjoy. Sweet potato crust pizza lets everyone indulge in pie. This pizza from Blissful Basil has a crust made predominately out of sweet potatoes and oat flour, and it is topped with vegan-friendly toppings such as pizza sauce, artichokes, cherry tomatoes, and basil. Sweet potato pizza isn’t low-carb, but sweet potatoes are of the healthy variety and are full of vitamins and fiber.


  • 5 ½ cups peeled and cubed sweet potatoes
  • 1 tablespoon chia seeds
  • 3 tablespoons water
  • 1 ¼ cup gluten-free oat flour
  • ¼ cup almond meal
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 ¼ teaspoons garlic powder
  • ½ teaspoon fine-grain sea salt
  • pinch of chili flakes

Directions: Steam the sweet potato cubes in a steamer or over the stove for 30 minutes or until fork-tender. Add the chia seeds and water to a small bowl, whisk with a fork, and let stand at room temperature for 10 minutes to create a chia egg. Preheat oven to 400 degrees Fahrenheit.

Add the steamed sweet potatoes to a large mixing bowl and mash them. Add in the chia egg, oat flour, almond meal, olive oil, apple cider vinegar, basil, oregano, garlic powder, sea salt, and chili flakes. Stir together until combined.

Line a round pizza pan with parchment paper. Scoop the sweet potato mixture onto the parchment paper and use a spatula to spread it into a large circle on the pizza pan. When you’re done, you should have a ½-inch thick pizza crust.

Put the pizza pan in the oven and bake for 25-35 minutes or until the crust is set and the edges are golden brown. Remove the crust from the oven and let cool. Add desired toppings (e.g., pizza sauce, vegan parmesan, artichokes, cherry tomatoes, basil) and return the pan to the oven and broil for 5 minutes.

3. Polenta Pizza

cooking polenta

Polenta |

Here’s an especially fun spin on traditional pie. Enter: polenta pizza from Macheesmo. It’s gluten-free, and all you need is ground up corn. Grab your polenta, milk, and cheese and get ready to go. As its name infers, this pizza boasts a polenta crust with a cheesy topping. The pie serves 4 and requires an active time of 30 minutes and a total time of 2 hours. Bon Appetit!


  • 1 cup coarse polenta
  • 2 ½ cups water
  • ½ cup milk
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1 large bunch Swiss or rainbow chard, chopped
  • ½ medium yellow onion, diced
  • 1 Serrano pepper, minced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 6 ounces mozzarella cheese, grated
  • 2-3 ounces Asiago cheese, crumbled
  • Salt and pepper
  • Extra olive oil for drizzling

Directions: Line a baking sheet with parchment paper and drizzle it lightly with olive oil. Bring water and milk to a slight simmer over medium heat with the salt. Whisk in the polenta and continue to stir until thick. Turn heat down to low and cook for 10-15 minutes until polenta is very thick.

Stir 1 tablespoon of olive oil into polenta. Spread polenta out onto prepared baking sheet and spread it over the surface of the pan. Let polenta chill for at least 45 minutes.

In a large skillet, add a drizzle of oil and onions. Cook for a few minutes over medium heat until soft. Then add pepper, garlic, and season with salt and pepper.

Roughly chop chard and rinse well, then add to skillet. Cook until chard is wilted, about five minutes. Stir regularly to prevent burning of the garlic. Once the chard is wilted down, remove from heat.

Remove polenta from fridge and preheat oven to 425 degrees Fahrenheit. Bake polenta with nothing on it for 20 minutes to crisp it up. Remove polenta, drizzle with olive oil, and distribute mozzarella cheese evenly over the surface. Add on your chard and crumbled asiago cheese. Add pizza back to the oven and bake for another 10 minutes. The edges should be lightly browned and crispy and cheese should be melted. Slice and serve immediately.

4. Zucchini Crust Pizza

Grated zucchini

Making a zucchini pizza crust |

The zucchini crust pizza from Taste of Home puts squash to good use by combining it with an egg substitute and baking it up into a crust. The whole pizza in total only takes 25 minutes to make and the crust will be done in 8. Pick the toppings of your choice and get ready to indulge. Taste of Home recommends mozzarella, tomatoes, onions, seasonings, and Parmesan.


  • 3 cups shredded zucchini
  • ¾ cup egg substitute
  • 1/3 cup all-purpose flour
  • ½ teaspoon salt
  • 2 cups shredded Mozzarella cheese
  • 2 small tomatoes, halved and thinly sliced
  • ½ cup chopped onion
  • ½ cup julienned green pepper
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • 3 tablespoons shredded Parmesan cheese

Directions: In a large bowl, combine zucchini and egg substitute. Stir in flour and salt. Spread onto a 12-inch pizza pan coated with cooking spray.

Bake at 450 degrees Fahrenheit for 8 minutes. Reduce heat to 350 degrees. Sprinkle with the mozzarella, tomatoes, onion, green pepper, oregano, basil, and Parmesan cheese. Bake for 15-20 minutes or until onion is tender and cheese is melted.

5. Quinoa Pizza Crust

quinoa pizza crust

Pizza |

Is there anything quinoa can’t do? It can serve as the crust of a pizza, too. Follow these instructions from Deliciously Ella and see what we mean. You’ll soak your quinoa overnight and then blend it with salt and dried herbs. Bake your crust for 15 to 20 minutes so it’s crunchy on the outside and doughy in the middle, and then top with the dressings of your choice. There’s nothing like indulging in a pizza you won’t feel guilty about, and this fibrous crust makes all your pie dreams come true.



  • ¾ cups of quinoa (soaked for about eight hours)
  • 1 teaspoon of apple cider vinegar
  • 2 teaspoons of mixed herbs
  • a sprinkling of chili flakes
  • salt


  • 2 tablespoons of organic tomato puree
  • a dozen cherry tomatoes
  • a handful of artichokes
  • a handful of pitted black olives
  • a handful of arugula

Directions: Soak the quinoa overnight or for about eight hours in water.

Preheat the oven to 375 degrees Fahrenheit. Drain any water left in the quinoa bowl, before putting the quinoa into a food processor with the apple cider vinegar, herb, chili flakes, and salt. Blend for a few minutes until a smooth dough forms.

Line the bottom of a pizza dish or cake pan with olive oil and pour the mix in, then bake for about 15- 20 minutes, until the base is firm.

Remove crust and add your toppings.

6. Beet Crust Pizza


Beets |

Last but not least: beet crust pizza from Bakers Royale. Your pizza just got a lot prettier. This pie crust is made from pureed beets combined with honey, salt, and flour, and it boasts a bright pink hue. Topping the pizza are more beets, asparagus, goat cheese, and eggs. And if you’re feeling really ambitious, you can even enlist some homemade or storebought pesto. Next time you’re looking to impress, bake up this pizzaand watch your guests’ eye bulge when you bring this pie to the table.



  • 1 cup lukewarm water
  • 2 teaspoon active-dry
  • 17 ounces unbleached all-purpose flour
  • 1½ teaspoons kosher salt
  • 2 teaspoons honey
  • ¾ cup pureed beets


  • 4 ounces goat cheese
  • 10-12 stalks of asparagus, trimmed, blanched and then tossed in 1 tablespoon of olive oil and ¼ teaspoon of salt and pepper
  • 3 soft boiled eggs, sliced
  • 1 roasted beet, sliced
  • 4 ounces mini heirloom tomatoes, halved
  • 3-4 tablespoons pesto
  • 1 handful of watercress

Directions: To make crust: Place pizza stone on lower middle rack. Heat oven to 500 degrees Fahrenheit.

Combine and stir water and yeast in a mixing bowl until mixture resembles miso soup. Add flour salt, honey and pureed beets to yeast mixture and combine until dough just comes together.

Turn the dough onto a lightly floured surface. Knead the dough until the flour is incorporated, about 5 minutes or until it is smooth and elastic. The dough should be moist and slightly tacky. Form dough into a ball. Lightly oil a bowl and place dough in, turning once to coat dough with olive oil. Cover with plastic wrap and set aside in a warm area to double in size, about 1½ to 2 hours. Once doubled evenly divide dough in half and refrigerate one half for another time or double the topping recipe to make two 12-inch pizzas.

Lightly grease a sheet of parchment paper with olive oil. Transfer one ball of dough to parchment and stretch it out by hand as much as possible. Lightly brush olive oil on another piece of parchment paper and place it on top of hand-flattened dough. Use a rolling pin and work from the middle of the dough outward to flatten dough to ¼-inch thickness. Peel off top parchment paper.

If using pesto, evenly spread it on the crust with an offset spatula or the back of a spoon, leaving ½-inch border. Top with 3 ounces goat cheese on top and layer with asparagus, soft boiled egg slices, mini heirloom tomatoes, and remaining 1 ounce of goat cheese.

Slide the pizza (with the parchment underneath) on to the hot pizza stone. Bake for 3-5 minutes until pizza crust starts to slightly brown. Rotate the pizza once and remove parchment, continue to bake for another 3 minutes. Remove from oven.

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