Stay on Track with a Low-Calorie Homemade Pizza

We all know how hard it can be to say no to your favourite pizza.

When you’re working hard to reach your goals, it can sometimes feel like a challenge to stay on track and say no to your favourite foods.

Cheat meals definitely don’t need to be avoided if you factor them into your macros or jump straight back on plan, but there are healthier alternatives that can make them much easier to slot into your meal plans.

Low calorie homemade pizzas are a great way to say yes to those cravings whilst staying on track with your goals.

Low calorie homemade pizza...

There are several options for pizza bases that are easy to make and healthier than ordering in.

Plain wraps, pitta breads and naan breads (for those who enjoy a thicker crust) provide a lower calorie base to build your pizzas from scratch. By adding passata and your own choice of toppings, you can indulge in your pizza craving for under 500 calories.

Other slightly more interesting alternatives include ready rolled puff pastry (try with caramelised onions and goats cheese) and quesadilla sandwich style bases (for a crispy Mexican twist).

Feeling creative?

Try the below pizza dough bases if you’re feeling creative in the kitchen.

BBC Good Food’s Cauliflower pizza base

What you’ll need: 1 x cauliflower, 100g ground almonds, 2 x eggs (beaten), 1 tbsp dried oregano. 

• Heat oven to 200C/180C fan/gas 6. 
• Remove the leaves from the cauliflower on and trim the stalk end, then cut into chunks. 
• Blitz half the cauliflower in a food processor until finely chopped, like rice. Transfer to a bowl and repeat with the remaining half.
• Tip all the cauliflower in a bowl, cover with cling film and microwave on High for 5-6 mins until softened. 
• Tip onto a clean tea towel and leave to cool a little. Once cool enough to handle, scrunch up the tea towel and squeeze as much liquid as you can out of the cauliflower, then transfer to a clean bowl. 
• Stir in the ground almonds, egg, oregano and plenty of seasoning. 
• Line a baking tray with baking parchment and grease with oil. 
• Mound the cauliflower mix into the centre of the tray, then use a spoon and your hands to spread out into a 30cm round. 
• Make it a little thicker at the edges to create a ‘crust’. 
• Bake for 15-18 mins until golden brown and starting to crisp a little at the edges.

BBC Good Food’s Polenta pizza base

Combining polenta with boiling water, salt and cheese produces a low-calorie pizza dough alternative. 

What you’ll need: 100g Polenta, 4tbsp grated parmesan (veggie if needed), 400ml vegetable stock / Marigold bouillon powder, salt. 

• Heat the grill to its highest setting. In a medium saucepan, bring the stock to a boil, then slowly pour in the polenta, whisking constantly. 
• Add some salt and 2 tbsp of the Parmesan. Continue to whisk until thick, about 3 mins.
• Grease a large baking tray with 1 tsp of the oil, pour over the polenta and spread it out to a 30cm circle – if you have time, leave it to chill, uncovered, in the fridge for 30 mins.