Homemade thin-crust vegetable pizza
Nutrition per serving
Homemade pizza, the healthier way: a thin homemade base, a tomato sauce with no added sugar and a generous vegetable topping. Much lighter and tastier than frozen pizzas, it can be customised endlessly and delights the whole family for a sociable meal.
Prep: 25 min | Cooking: 15 min | Servings: 4 | Difficulty: Medium
Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 389 kcal · 14 g protein · 49 g carbohydrate · 14 g fat
Ingredients
- 250 g of flour
- 1 sachet of baker’s yeast
- 1 tin of chopped tomatoes
- 1 courgette
- 1 pepper
- 125 g of mozzarella
- 2 tbsp olive oil
Method
- Mix the flour, yeast, 15 cl of lukewarm water, a pinch of salt and the oil. Knead, then leave to rise for 1 hour.
- Preheat the oven to 240 °C. Roll the dough out thinly on a baking tray.
- Spread over the seasoned chopped tomatoes, then add the vegetables in thin slices and the mozzarella.
- Bake for 12 to 15 minutes, until the base is golden and crisp.
Nutritional benefits
Made at home, this pizza avoids the excess salt, fat and additives of ready-made versions. The thin base limits the amount of carbohydrate per slice, and the topping gives pride of place to vegetables, rich in fibre, vitamins and antioxidants (such as the lycopene in tomato). Mozzarella provides protein and calcium. By choosing semi-wholemeal flour and plenty of vegetables, you turn a treat with a reputation for being unhealthy into a balanced meal.
Variations and substitutions
- Semi-wholemeal dough for more fibre.
- More protein: add chicken, tuna or eggs.
- Vegan: replace the mozzarella with a plant-based alternative or nutritional yeast.
- By season: mushrooms, rocket, aubergine, artichokes.
Storage and make-ahead
The raw dough keeps for 1 day in the fridge or can be frozen. Cooked pizza is reheated in the oven (avoid the microwave, which makes the base soft). Make several dough balls in advance for quick pizzas.
💡 Good to know
The secret to a crisp base: a very hot oven (240 °C minimum) and a thinly rolled dough. Pre-baking the base on its own for 5 minutes before adding the topping prevents sogginess.
Related reading
Discover more vegetarian recipes · healthy & balanced recipes.
The foods in this recipe: flour · tomatoes · courgette · pepper · mozzarella.
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