Johanne& Peter's Diet Pizza

This lighter pizza swaps the oil-drenched pan and full-fat mozzarella for a clean approach: no oil on the pan, non-fat mozzarella on top, and a pile of fresh vegetables doing most of the heavy flavor work.

Crushed tomatoes straight from the can replace traditional pizza sauce. No cooking the sauce first, no added sugar or seasoning. The tomatoes bring bright acidity that pairs with the chopped zucchini, mushrooms, onion, and fresh tomato slices layered on top.

Baking at a high temperature crisps the crust and concentrates the vegetable flavors as their moisture evaporates. You get bubbly cheese, charred veggie edges, and a crust that actually crunches.

Pro Tips

• Skip oil on the pizza pan entirely. The dough won’t stick to aluminum and you save a lot of fat.
• Chop the vegetables small so they cook through in the short bake time. Big chunks stay raw in the center.
• Don’t overload with sauce. A thin layer of crushed tomatoes prevents soggy crust.
• Pre-bake the crust for 5 minutes before adding toppings if you like a crispier bottom.

Variations

• Add roasted red peppers, artichoke hearts, or fresh spinach for more veggie variety.
• Use part-skim mozzarella if non-fat doesn’t melt or brown to your liking.
• Scatter fresh basil and a drizzle of balsamic glaze on top after baking for a finishing touch.