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Healthy Pizza

Sansui Louie

Sansui Louie

Curmudgeon
Well...as healthy as pizza gets, I suppose.

2 boxes Jiffy pizza crust mix
1 bag Kraft FREE Mozarella
1 bag Kraft 2% Milk Mozarella
1 canister Kraft Light grated parmesan (1% fat)
Basil
Minced Garlic
Pizza sauce of choice
Vegetable toppings of choice

Meat: For a sausage pizza, use 93% or better ground beef. Season with lots of sage, italian seasoning, garlic salt and crushed red pepper. Roll into little balls. For pepperoni, they sell a lean turkey pepperoni. We prefer to make 'hawaiian pizza', so we get 98% lean ham instead of canadian bacon and slice that into strips or squares and then add pineapple chunks to our toppings list.

Prepare the pizza crusts as instructed on box, except let sit for at least an hour or more after mixing, and knead WELL on a floured board. Spread on cookie sheet greased with olive oil, prebake at 425 for about 4-5 minutes. To your canned pizza sauce, add a little red wine, a generous heaping spoon of minced garlic and lots of basil, and a little salt and pepper. In a large bowl, dump both bags of cheese and about a half cup of grated parmesan, along with some more basil and a little garlic salt, mix well. Remove crust from oven, spread sauce evenly over 'prebaked' crust. Put half of the cheese mix down evenly. Add your toppings. When all toppings are added, put rest of cheese over top. Bake for 15 minutes or til done to your satisfaction.
 
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This is very similar to my "healty pizza". Mixing the fat free cheese with low fat is key, don't you think? The fat free stuff doesn't really melt somehow otherwise.

When we're motivated, we make whole wheat crust from scratch to make it better.
 
Hmm, prebaked crust...interesting concept. I'll have to try that.

1 bag Kraft FREE Mozarella
1 bag Kraft 2% Milk Mozarella
Click to expand...

Would those be the 8 oz, 16 oz, big 5-pounder or the 500 lb industrial tote?

I like cheese.
 
toxcrusadr said:
Hmm, prebaked crust...interesting concept. I'll have to try that.
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I've never made a successful home made pizza without pre-baking the crust.
It's essential...

If I don't, all the ingredients cook and are finished long before the crust starts cooking.... and the result is soggy, doughy crust. :thumbsdn:
 
onepixel said:
...healthy?
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Healthy in the sense that the cheese mix is around 2.5 g of fat per serving instead of, what, 8? 10? more? grams of fat per serving...the meat is as lean as one can get it, and the crust has 2.5 g of fat as opposed to most commercial crusts having around 8-12g of fat per serving. Throw on all the onions, mushrooms, sauerkraut, whatever veggies you want, they're not going to contribute much.

You end up with a pizza that's around a third less calories than standard ingredients and a LOT less fat. I'd call that healthy, or at least healthier...

And yes, Fast Eddie, I agree. That's why I don't use just fat free cheese, it doesnt' really melt right. But if you go 50/50, as we both have found, the results are good.

I think I'm like most people in that I can only eat 'healthy' for so long when I start to crave something like Pizza. Instead of ordering up a grease bomb from a chain or throwing in a frozen 'za, this is a much better alternative.
 
Sansui Louie said:
Healthy in the sense that the cheese mix is around 2.5 g of fat per serving instead of, what, 8? 10? more? grams of fat per serving...the meat is as lean as one can get it, and the crust has 2.5 g of fat as opposed to most commercial crusts having around 8-12g of fat per serving. Throw on all the onions, mushrooms, sauerkraut, whatever veggies you want, they're not going to contribute much.

You end up with a pizza that's around a third less calories than standard ingredients and a LOT less fat. I'd call that healthy, or at least healthier...
Click to expand...

Pretty good that you're counting the fat content.

Cheese "grease" from cheap cheese can be a killer. Never tried the Kraft stuff. As much as I love cheese, I just use less, but more flavorful cheeses. Same goes with cheap meats. It's amazing how much grease will sweat out while cooking. Usually using quality ingredients makes a huge difference.
 
We've been making our own dough now for a couple months. If you guys like a Sicilian style dough I'd be happy to throw the recipe up here for everyone. It is a little work but, man oh man, the results are worth it!
 
Sansui Louie said:
Would love that recipe...
Click to expand...

I got it from "You On A Diet" by Dr.s Mrchael F. Roizen and Memhmet C. Oz.

"To bake your own whole wheat pizza crust, the recipe will require 20 to 70 extra minutes from start to finish, including time for the yeast to do it's thing. In a small bowl, combine about 1 tablespoon of dry yeast and 1/8 teaspoon of sugar with 1 1/2 cups of warm water. Let that sit for 10 minutes. In a separate large bowl, combine 1 1/2 cups whole wheat flour and 1 1/2 cups all-purpose (enriched) flour. (After you've tried this on your family several times, you can gradually increase in 1/2 cup lots the ratio of whole wheat to all-purpose four to 2 1/2 cups whole wheat to 1/2 cup all-purpose.) Add 1 teaspoon ground kosher salt to this. Mix well. Then add the yeast mixture and mix by hand thoroughly. Add 1 tablespoon olive oil. Knead for about 2 minutes until dough is smooth. Cover bowl and let rise in warm area until dough had doubled in size (20 to 60 minutes). Punch down the dough with your fist and kneed for 1 to 2 minutes. Divide into 4 equal portions (extra portions can be stored in your refrigerator). Roll into balls and preheat oven to 450 degrees F. Lightly coat a baking sheet with olive oil. With a rolling pin, roll one of the dough balls on a rolling board or on baking sheet (add flour if dough sticks to pin too much) and flatten into 10 to 12 inch pizza crust circle. Poke with a fort 4 to 6 times. Bake for 5 minutes. Remove from oven then add ingredients"

I'm not a great typist, so forgive any typos and ask any questions if I got something so fouled up it makes no sense.

I make it with all whole wheat four and it tastes great. Not sure why he seem so sensative about this. I don't use sugar in it either. We sometimes store extra in the freezer and it works out just fine. Pop it in a bowl in a sink full of hot watter for a while and it comes back great.

Take care,

Ed
 
I heartily agree with your approach Louie. We do that sort of thing all the time. Home made with good low fat ingredients beats frozen or restaurant stuff almost every time.
 
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