20 Delicious Lowfat Pizza Recipes Healthy

Who says pizza can’t be both delicious and guilt-free? If you’re craving that perfect slice without the extra calories, we’ve got you covered! From crispy thin-crust veggie delights to hearty whole-wheat masterpieces, these 20 low-fat pizza recipes prove that healthy eating doesn’t mean sacrificing flavor. Whether it’s a quick weeknight dinner or a cozy weekend treat, there’s a lighter pie here for every craving. Dig in!

Whole Wheat Veggie Delight Pizza

This wholesome pizza packs a colorful punch of fresh veggies and nutty whole wheat crust—perfect for a guilt-free weeknight treat.

Ingredients:

• 1 cup whole wheat flour
• 1 tsp active dry yeast
• 1/2 tsp salt
• 1/2 cup warm water (110°F)
• 1 tbsp olive oil
• 1/2 cup marinara sauce
• 1 cup shredded part-skim mozzarella
• 1/2 cup sliced bell peppers (any color)
• 1/4 cup sliced red onion
• 1/4 cup sliced black olives
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. In a bowl, mix 1 cup whole wheat flour, 1 tsp yeast, and 1/2 tsp salt. Stir in 1/2 cup warm water and 1 tbsp olive oil until a dough forms. Knead for 3 minutes, cover, and let rise for 30 minutes.
2. Preheat oven to 425°F. Roll dough into a 10-inch circle on a floured surface. Transfer to a baking sheet.
3. Spread 1/2 cup marinara sauce over the crust, then top with 1 cup mozzarella, bell peppers, red onion, and black olives. Sprinkle with 1/2 tsp oregano and 1/4 tsp red pepper flakes (if using).
4. Bake for 15–18 minutes until the crust is crisp and cheese bubbles.

The nutty crust and zesty veggie combo make this pizza feel indulgent without the heaviness—plus, it’s ready in under an hour!

Tip: For extra crispiness, preheat your baking sheet before adding the dough.

Spinach and Feta Lowfat Pizza

This light yet flavorful pizza swaps heavy cheese for tangy feta and fresh spinach, giving you all the comfort without the guilt.

Ingredients:

• 1 (12-inch) pre-baked thin whole wheat pizza crust
• 1/2 cup low-sugar marinara sauce
• 2 cups fresh baby spinach, roughly chopped
• 3/4 cup crumbled reduced-fat feta cheese
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1 tbsp olive oil
• 1 garlic clove, minced

Instructions:

1. Preheat oven to 425°F. Place pizza crust on a baking sheet.
2. In a small bowl, mix 1 tbsp olive oil and 1 minced garlic clove. Brush evenly over the crust.
3. Spread 1/2 cup marinara sauce over the crust, leaving a 1/2-inch border. Top with spinach, then sprinkle 3/4 cup feta cheese evenly.
4. Bake for 12–14 minutes until the crust is crisp and the feta just starts to brown.
5. Sprinkle with 1/2 tsp oregano and 1/4 tsp red pepper flakes right after baking.

The garlic-infused crust and zesty red pepper flakes make this pizza punch above its weight—no one will miss the extra cheese!

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Grilled Chicken and Avocado Pizza

This smoky, creamy pizza is a crowd-pleaser—loaded with juicy grilled chicken, ripe avocado, and a tangy lime crema that ties it all together.

Ingredients:

• 1 lb pizza dough (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• 1/2 cup cooked grilled chicken, sliced
• 1/2 ripe avocado, thinly sliced
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tbsp olive oil
• 1/4 tsp salt
• Fresh cilantro, for garnish

Instructions:

1. Preheat oven to 450°F. Roll out pizza dough on a floured surface to a 12-inch round, then transfer to a greased baking sheet.
2. Brush dough with 1 tbsp olive oil and sprinkle with 1/4 tsp salt. Bake for 8 minutes until lightly golden.
3. In a small bowl, mix sour cream, 1 tbsp lime juice, and 1/2 tsp garlic powder to make the lime crema. Set aside.
4. Sprinkle baked crust with mozzarella, then top with grilled chicken. Return to oven for 5–7 minutes until cheese melts.
5. Remove pizza and drizzle with lime crema. Arrange avocado slices on top, sprinkle with 1/2 tsp smoked paprika, and garnish with cilantro.

The cool avocado and zesty crema balance the smoky chicken perfectly—no red sauce needed!

Tip: For extra crunch, sprinkle with crushed tortilla chips right before serving.

Zucchini and Tomato Thin Crust Pizza

This light, veggie-packed pizza is summer on a crust—crispy, fresh, and ready in under 30 minutes!

Ingredients

• 1 pre-made thin pizza crust (12-inch)
• 2 tbsp olive oil, divided
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 small zucchini, thinly sliced into rounds
• 1 medium tomato, thinly sliced
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes
• 1/4 tsp salt
• Fresh basil leaves, for garnish

Instructions

1. Preheat oven to 425°F. Place the pizza crust on a baking sheet and brush with 1 tbsp olive oil.
2. Sprinkle mozzarella and Parmesan evenly over the crust, leaving a 1/2-inch border. Arrange zucchini and tomato slices in overlapping layers.
3. Drizzle with remaining 1 tbsp olive oil, then sprinkle garlic powder, red pepper flakes, and salt over the top.
4. Bake for 12–15 minutes until the crust is golden and the cheese is bubbly. Garnish with fresh basil.

The zucchini stays tender-crisp against the juicy tomatoes, while the thin crust shatters perfectly with every bite.

Tip: For extra flavor, let the sliced zucchini sit on paper towels for 10 minutes to draw out moisture before assembling.

Lowfat Margherita Pizza with Fresh Basil

This lightened-up Margherita pizza keeps all the classic flavors but skimps on the guilt, thanks to a crispy whole-wheat crust and just the right amount of melty cheese.

Ingredients:

• 1 pre-made whole-wheat pizza crust (12-inch)
• 1/2 cup low-sugar marinara sauce
• 1 cup part-skim shredded mozzarella cheese
• 2 medium Roma tomatoes, thinly sliced
• 1/4 cup fresh basil leaves, torn
• 1 tbsp extra-virgin olive oil
• 1/2 tsp garlic powder
• 1/4 tsp crushed red pepper flakes (optional)
• 1/4 tsp salt

Instructions:

1. Preheat oven to 425°F. Place pizza crust on a baking sheet.
2. Spread marinara sauce evenly over the crust, leaving a 1/2-inch border. Sprinkle with garlic powder, red pepper flakes (if using), and salt.
3. Layer mozzarella cheese over sauce, then arrange tomato slices on top.
4. Bake for 12-15 minutes until cheese is bubbly and crust edges are golden.
5. Remove from oven, drizzle with olive oil, and scatter fresh basil over the pizza.

The trick here is baking the tomatoes with the cheese—they soften just enough without making the crust soggy. That drizzle of olive oil at the end? Non-negotiable for that authentic Italian finish.

Tip: For extra crispiness, pre-bake the naked crust for 3 minutes before adding toppings.

Roasted Red Pepper and Goat Cheese Pizza

This vibrant pizza combines sweet roasted peppers with creamy goat cheese for a gourmet twist on a weeknight favorite.

Ingredients:

• 1 lb store-bought pizza dough
• 1/2 cup marinara sauce
• 1 cup jarred roasted red peppers, drained and sliced into strips
• 4 oz goat cheese, crumbled
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh basil leaves, torn
• 1 tbsp olive oil
• 1/2 tsp red pepper flakes
• 1/2 tsp garlic powder
• 1/4 tsp salt

Instructions:

1. Preheat oven to 475°F. Roll out pizza dough on a floured surface to a 12-inch circle and transfer to a baking sheet.
2. Brush dough with 1 tbsp olive oil, then spread 1/2 cup marinara sauce evenly over the surface. Sprinkle with 1/2 tsp garlic powder and 1/4 tsp salt.
3. Scatter roasted red peppers over the sauce, then top with 1 cup mozzarella and 4 oz crumbled goat cheese.
4. Bake for 12-15 minutes until crust is golden and cheese bubbles. Sprinkle with 1/2 tsp red pepper flakes and fresh basil immediately after baking.

The tangy goat cheese melts into the sweet peppers for a luscious bite, while the red pepper flakes add just the right kick.

Tip: For extra smokiness, char the jarred peppers in a dry skillet for 1-2 minutes before slicing.

Broccoli and Cauliflower Crust Pizza

This veggie-packed crust is a game-changer—crispy on the outside, tender inside, and loaded with flavor without the guilt!

Ingredients:

• 3 cups riced broccoli and cauliflower (store-bought or pulsed in a food processor)
• 1 large egg, beaten
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1 tbsp olive oil
• 1/2 cup marinara sauce
• 1/2 cup shredded mozzarella cheese (for topping)
• Optional toppings: sliced cherry tomatoes, fresh basil, red pepper flakes

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix riced broccoli and cauliflower, egg, 1/2 cup mozzarella, Parmesan, garlic powder, oregano, and salt until combined.
3. Press the mixture into a 10-inch circle on the baking sheet, about 1/4-inch thick. Brush with olive oil.
4. Bake for 20 minutes until golden and firm. Flip carefully and bake another 5 minutes.
5. Spread marinara sauce over the crust, sprinkle with remaining 1/2 cup mozzarella, and add optional toppings. Broil 2–3 minutes until cheese melts.

The secret? Flipping the crust ensures it stays sturdy—no soggy bottoms here! Top with fresh basil for a bright finish.

Tip: Squeeze excess moisture from the riced veggies in a clean towel for an extra-crispy crust.

Lowfat BBQ Chicken Pizza

Craving pizza night without the guilt? This lighter BBQ chicken version keeps all the smoky-sweet flavor but skimps on the grease.

Ingredients:

• 1 (12-inch) pre-baked thin whole wheat pizza crust
• 1/2 cup low-sugar BBQ sauce, divided
• 1 cup shredded cooked chicken breast
• 1/2 cup shredded part-skim mozzarella cheese
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped fresh cilantro
• 1 tsp olive oil
• 1/2 tsp smoked paprika

Instructions:

1. Preheat oven to 425°F. Brush pizza crust with 1 tsp olive oil and bake for 3 minutes to crisp slightly.
2. Spread 1/4 cup BBQ sauce over crust, leaving a 1/2-inch border. Top with chicken, then drizzle with remaining 1/4 cup BBQ sauce.
3. Sprinkle cheese evenly over pizza, then scatter red onion on top. Bake for 10-12 minutes until cheese bubbles and edges are golden.
4. Remove from oven and immediately sprinkle with 1/2 tsp smoked paprika and cilantro. Slice and serve.

The smoky paprika and fresh cilantro give this pizza a punchy finish that’ll make you forget it’s light. Tip: For extra crunch, broil for 1 minute after baking—just watch closely!

Artichoke and Olive Whole Grain Pizza

This hearty pizza packs a punch with briny olives, tender artichokes, and nutty whole grain crust—perfect for a cozy weeknight dinner with a Mediterranean twist.

Ingredients:

• 1 lb whole grain pizza dough (store-bought or homemade)
• 1/2 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup canned artichoke hearts, drained and chopped
• 1/4 cup pitted Kalamata olives, sliced
• 2 tbsp grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 425°F. Roll out the pizza dough on a floured surface to a 12-inch circle and transfer to a greased baking sheet.
2. Brush the dough with 1 tbsp olive oil, then spread 1/2 cup marinara sauce evenly over the surface. Sprinkle with 1 cup mozzarella cheese.
3. Scatter the artichoke hearts and olives over the cheese. Top with 2 tbsp Parmesan, 1/2 tsp oregano, and 1/4 tsp red pepper flakes (if using).
4. Bake for 18–20 minutes until the crust is crisp and the cheese is bubbly and golden.

The contrast of the chewy crust, salty olives, and bright artichokes makes every bite irresistible. For extra flavor, drizzle with a little balsamic glaze after baking!

Tip: Let the pizza rest for 2–3 minutes before slicing—this keeps the toppings from sliding off.

Pesto and Cherry Tomato Lowfat Pizza

This light yet flavorful pizza lets fresh ingredients shine, with a garlicky pesto base and juicy roasted tomatoes for a guilt-free twist on a classic.

Ingredients:

• 1 pre-made whole wheat pizza crust (12-inch)
• 1/3 cup lowfat basil pesto (store-bought or homemade)
• 1 cup halved cherry tomatoes
• 1/2 cup shredded part-skim mozzarella
• 1 tbsp grated Parmesan
• 1/4 tsp red pepper flakes
• 1/2 tsp dried oregano

Instructions:

1. Preheat oven to 425°F. Place pizza crust on a baking sheet.
2. Spread 1/3 cup lowfat basil pesto evenly over the crust, leaving a 1/2-inch border.
3. Scatter halved cherry tomatoes over the pesto, then sprinkle with 1/2 cup shredded mozzarella and 1 tbsp grated Parmesan.
4. Bake for 12–15 minutes until the cheese melts and the crust turns crisp.
5. Remove from oven and immediately sprinkle with 1/4 tsp red pepper flakes and 1/2 tsp dried oregano.

The pesto caramelizes slightly at the edges while the tomatoes burst into sweet-tart pockets—no greasy residue, just bright flavors.

Tip: For extra crunch, broil the pizza for 1–2 minutes at the end (watch closely!).

Turkey Sausage and Mushroom Pizza

This hearty pizza combines savory turkey sausage with earthy mushrooms and melty cheese—perfect for a cozy weeknight dinner that feels a little extra.

Ingredients

• 1 lb store-bought pizza dough, room temperature
• 1/2 lb turkey sausage, casings removed
• 1 cup sliced cremini mushrooms
• 1/2 cup marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 425°F. Roll out pizza dough on a floured surface to a 12-inch circle and transfer to a greased baking sheet.
2. Heat olive oil in a skillet over medium-high. Cook turkey sausage, breaking it into crumbles, until browned (5–6 minutes). Add mushrooms, salt, black pepper, and red pepper flakes (if using); cook until mushrooms soften (3–4 minutes).
3. Spread marinara sauce evenly over the dough, leaving a 1/2-inch border. Top with sausage-mushroom mixture, then sprinkle mozzarella and Parmesan cheeses. Finish with oregano.
4. Bake for 15–18 minutes until the crust is golden and cheese bubbles. Let cool 2 minutes before slicing.

The crispy-edged crust and juicy sausage-mushroom duo make this pizza a crowd-pleaser—no takeout required!

Tip: For extra crispiness, preheat the baking sheet in the oven before adding the dough.

Lowfat Greek Salad Pizza

This light and tangy twist on pizza swaps heavy cheese for crisp veggies and a zesty yogurt dressing—perfect for a fresh weeknight meal!

Ingredients:

• 1 pre-baked 12-inch whole wheat pizza crust
• 1/2 cup nonfat plain Greek yogurt
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1 cup diced cucumber
• 1 cup halved cherry tomatoes
• 1/4 cup sliced red onion
• 1/4 cup pitted Kalamata olives, halved
• 2 tbsp crumbled reduced-fat feta cheese

Instructions:

1. Preheat oven to 375°F. Place pizza crust on a baking sheet and warm for 5 minutes (just to take the chill off).
2. In a small bowl, whisk together Greek yogurt, lemon juice, oregano, garlic powder, and salt. Spread evenly over the crust.
3. Top with cucumber, cherry tomatoes, red onion, and olives. Sprinkle feta cheese over the veggies.
4. Bake for 10–12 minutes until the edges of the crust are crisp and the veggies are slightly softened.

The cool yogurt sauce and briny olives mimic classic Greek salad flavors, while the warm crust adds satisfying crunch. No greasy cheese means you can enjoy an extra slice guilt-free!

Tip: For extra freshness, add a handful of chopped parsley or arugula right after baking.

Eggplant and Ricotta Stuffed Crust Pizza

This twist on classic pizza swaps out the usual crust for a cheesy, eggplant-stuffed edge that’s as impressive as it is delicious.

Ingredients

• 1 lb pizza dough (store-bought or homemade)
• 1 small eggplant, diced into ½-inch cubes (about 2 cups)
• 1 cup whole-milk ricotta cheese
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 tbsp olive oil, divided
• 1 tsp dried oregano
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup marinara sauce

Instructions

1. Preheat oven to 425°F. Toss eggplant with 1 tbsp olive oil, oregano, garlic powder, salt, and black pepper. Spread on a baking sheet and roast for 15 minutes, stirring halfway, until tender. Let cool slightly.
2. Roll out pizza dough into a 12-inch circle on a floured surface. In a bowl, mix ricotta, mozzarella, and Parmesan. Spoon the cheese mixture evenly around the outer 1-inch edge of the dough. Fold the dough over the filling, pinching to seal.
3. Spread marinara sauce over the center of the dough, leaving the stuffed crust bare. Scatter roasted eggplant over the sauce. Drizzle with remaining 1 tbsp olive oil.
4. Bake for 18–20 minutes until the crust is golden and the cheese is bubbly. Let cool for 5 minutes before slicing.

The creamy ricotta-stuffed crust pairs perfectly with the smoky roasted eggplant—every bite is a flavor explosion!

Tip: For extra crispiness, brush the stuffed crust with a little melted butter before baking.

Sweet Potato and Kale Pizza

This veggie-packed pizza is a flavor powerhouse, with creamy sweet potatoes, crispy kale, and a garlicky white sauce that’ll make you forget all about tomato-based pies.

Ingredients

• 1 lb pizza dough (store-bought or homemade)
• 1 small sweet potato, thinly sliced into 1/8-inch rounds
• 2 cups chopped kale, stems removed
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil, divided
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 450°F. Roll out pizza dough on a floured surface to a 12-inch circle and transfer to a parchment-lined baking sheet.
2. In a bowl, toss sweet potato slices with 1 tbsp olive oil, 1/4 tsp salt, and black pepper. Arrange in a single layer on a separate baking sheet and roast for 10 minutes until slightly tender.
3. Heat remaining 1 tbsp olive oil in a skillet over medium. Add garlic and red pepper flakes; cook 30 seconds until fragrant. Stir in kale and remaining 1/4 tsp salt; sauté 2 minutes until wilted.
4. Spread ricotta over dough, leaving a 1-inch border. Top with roasted sweet potatoes, kale mixture, and Parmesan. Bake for 12–15 minutes until crust is golden and cheese is bubbly.

The contrast of the velvety ricotta with the caramelized sweet potatoes and peppery kale is downright addictive—this pizza proves veggies can absolutely be the star.

Tip: For extra crispiness, preheat your baking sheet in the oven before adding the rolled-out dough.

Lowfat Shrimp and Garlic Pizza

This light yet flavorful pizza swaps out heavy cheese for a garlicky yogurt sauce and juicy shrimp—perfect for a quick weeknight dinner that doesn’t skimp on taste.

Ingredients:

• 1 pre-made 12-inch thin whole wheat pizza crust
• ½ cup nonfat Greek yogurt
• 4 cloves garlic, minced (divided)
• 1 tbsp lemon juice
• ½ tsp salt
• ¼ tsp black pepper
• ½ lb medium shrimp, peeled and deveined
• 1 tsp olive oil
• 1 cup baby spinach, roughly chopped
• ¼ cup grated Parmesan cheese
• ½ tsp crushed red pepper flakes (optional)

Instructions:

1. Preheat oven to 425°F. Place pizza crust on a baking sheet.
2. In a small bowl, mix Greek yogurt, 3 cloves minced garlic, lemon juice, ½ tsp salt, and ¼ tsp black pepper. Spread evenly over the crust.
3. Toss shrimp with olive oil and remaining 1 clove minced garlic. Arrange shrimp and spinach over the yogurt sauce.
4. Sprinkle with Parmesan cheese and red pepper flakes (if using). Bake for 12–15 minutes until shrimp are pink and crust is crisp.

The tangy yogurt sauce balances the sweetness of the shrimp, while the whole wheat crust adds a satisfying crunch—no greasy leftovers here!

Tip: For extra freshness, top with a squeeze of lemon after baking.

Caprese Style Whole Wheat Pizza

This fresh twist on pizza night combines the classic flavors of Caprese salad with a wholesome whole wheat crust—perfect for a light yet satisfying meal.

Ingredients:

• 1 lb whole wheat pizza dough (store-bought or homemade)
• 2 tbsp olive oil, divided
• 1/2 cup marinara sauce
• 8 oz fresh mozzarella, sliced into 1/4-inch rounds
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, torn
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp balsamic glaze (optional)

Instructions:

1. Preheat oven to 425°F. Roll out the pizza dough on a floured surface to a 12-inch round, then transfer to a greased baking sheet. Brush with 1 tbsp olive oil.
2. Spread marinara sauce evenly over the dough, leaving a 1/2-inch border. Arrange mozzarella slices and cherry tomatoes on top. Drizzle with remaining 1 tbsp olive oil and sprinkle with salt and black pepper.
3. Bake for 18–20 minutes until the crust is crisp and the cheese is bubbly. Remove from oven and immediately scatter fresh basil over the top. Drizzle with balsamic glaze (if using).

The juicy tomatoes and creamy mozzarella melt into the nutty whole wheat crust, while the basil adds a bright pop of freshness—no heavy cheese overload here!

Tip: For extra flavor, rub the crust with a garlic clove after baking.

Caramelized Onion and Arugula Pizza

Sweet caramelized onions meet peppery arugula on a crispy crust—this pizza is a flavor-packed twist on a classic.

Ingredients:

• 1 lb store-bought pizza dough (or homemade)
• 2 tbsp olive oil, divided
• 1 large yellow onion, thinly sliced
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 cup fresh arugula
• 1 tbsp balsamic glaze

Instructions:

1. Preheat oven to 475°F. Roll out pizza dough on a floured surface to a 12-inch round, then transfer to a parchment-lined baking sheet. Brush with 1 tbsp olive oil and pre-bake for 8 minutes until lightly golden.
2. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium-low. Add onion, sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Cook, stirring occasionally, for 15–20 minutes until deeply golden and jammy.
3. Spread caramelized onions evenly over the par-baked crust. Sprinkle with mozzarella and Parmesan. Bake for 10–12 minutes until cheese is bubbly and crust is crisp.
4. Top with arugula and drizzle with balsamic glaze just before serving.

The contrast of sweet onions, sharp cheese, and fresh arugula makes every bite exciting—plus, the balsamic adds a tangy finish that ties it all together.

Tip: For extra depth, add a pinch of red pepper flakes to the onions while caramelizing.

Lowfat Buffalo Cauliflower Pizza

This spicy, veggie-packed pizza swaps out heavy cheese for creamy Greek yogurt and roasted cauliflower—giving you all the buffalo flavor without the guilt.

Ingredients:

• 1 medium head cauliflower, cut into small florets
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 pre-made whole wheat pizza crust (12-inch)
• 1/3 cup lowfat plain Greek yogurt
• 2 tbsp hot sauce (like Frank’s RedHot)
• 1/2 cup shredded part-skim mozzarella
• 2 green onions, thinly sliced

Instructions:

1. Prep the cauliflower: Toss cauliflower florets with 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp salt. Spread on a baking sheet and roast at 425°F for 20 minutes, flipping halfway, until tender and charred at the edges.
2. Make the sauce: In a small bowl, mix 1/3 cup Greek yogurt and 2 tbsp hot sauce until smooth.
3. Assemble: Spread the yogurt sauce over the pizza crust, top with roasted cauliflower, and sprinkle with 1/2 cup mozzarella.
4. Bake: Return to the oven at 425°F for 8–10 minutes until the cheese melts. Garnish with green onions.

The crispy cauliflower and tangy yogurt sauce mimic classic buffalo wings—but the whole wheat crust keeps it hearty enough for dinner. Tip: For extra crunch, broil the pizza for 1–2 minutes at the end.

Herbed Ricotta and Spinach Pizza

This light yet flavorful pizza swaps out heavy tomato sauce for creamy herbed ricotta, making it a fresh twist on pizza night.

Ingredients:

• 1 lb store-bought pizza dough, room temperature
• 1 cup whole-milk ricotta cheese
• 1 tbsp olive oil, plus extra for brushing
• 1 garlic clove, minced
• 1 tsp lemon zest
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/2 tsp kosher salt
• 2 cups baby spinach, roughly chopped
• 1/2 cup shredded mozzarella cheese
• 1 tbsp grated Parmesan cheese

Instructions:

1. Preheat oven to 475°F. Roll out pizza dough on a floured surface to a 12-inch round, then transfer to a parchment-lined baking sheet. Brush edges lightly with olive oil.
2. In a bowl, mix ricotta, 1 tbsp olive oil, garlic, lemon zest, oregano, red pepper flakes, and 1/2 tsp salt until combined. Spread evenly over dough.
3. Scatter spinach over ricotta, then sprinkle with mozzarella and Parmesan. Bake for 12–15 minutes until crust is golden and cheese melts.

The lemon zest and red pepper flakes brighten up the rich ricotta, while the spinach adds just the right bite—no soggy crust here!

Tip: For extra crispness, preheat your baking sheet in the oven before adding the dough.

Mediterranean Veggie Lowfat Pizza

This light yet flavorful pizza is packed with fresh Mediterranean flavors and a crispy whole-wheat crust—perfect for a guilt-free weeknight dinner.

Ingredients:

• 1 pre-baked 12-inch whole-wheat pizza crust
• 1/2 cup low-fat marinara sauce
• 1 tsp dried oregano
• 1/4 tsp crushed red pepper flakes
• 1 cup shredded part-skim mozzarella cheese
• 1/2 cup thinly sliced red bell pepper
• 1/4 cup sliced Kalamata olives
• 1/4 cup crumbled reduced-fat feta cheese
• 1 tbsp chopped fresh basil
• 1 tsp olive oil

Instructions:

1. Preheat oven to 425°F. Place the pizza crust on a baking sheet.
2. Spread 1/2 cup low-fat marinara sauce evenly over the crust, then sprinkle with 1 tsp dried oregano and 1/4 tsp crushed red pepper flakes.
3. Top with 1 cup shredded part-skim mozzarella cheese, followed by red bell pepper and Kalamata olives.
4. Scatter 1/4 cup crumbled reduced-fat feta cheese over the veggies.
5. Bake for 12–15 minutes until the cheese is bubbly and the edges are crisp.
6. Drizzle with 1 tsp olive oil and sprinkle with 1 tbsp chopped fresh basil before slicing.

The briny olives and tangy feta balance beautifully with the sweet bell peppers, while the whole-wheat crust adds a satisfying crunch.

Tip: For extra flavor, lightly roast the bell peppers in a dry skillet for 2–3 minutes before adding them to the pizza.

Conclusion

With these 20 delicious low-fat pizza recipes, eating healthy doesn’t mean sacrificing flavor! Whether you’re craving a classic Margherita or something more creative, there’s a lighter option here for everyone. Give them a try, and let us know which one’s your favorite in the comments. Don’t forget to share the love—pin this roundup for later and inspire others to enjoy guilt-free pizza nights!