Healthy Thin Crust Pizza Recipe

The other night my girlfriend Deanna invited me for dinner, so I graciously accepted and grabbed a bottle of local Ontario white wine enroute (Trius Sauvignon Blanc). Yes, nutritionists and health nutters do drink wine once in a while, especially when it’s home grown! Little did I know what Deanna was preparing in her kitchen would pair magically with the wine I brought.

Deanna is a young woman who serves as inspiration to anyone who thinks they can’t cook. All it takes is a little motivation and creativity. About a year ago she took some time off in between jobs, and during this break she taught herself (without any classes) how to create delicious and nutritious food in her kitchen. I remember when it was not uncommon for Deanna to be microwaving low cal/low fat dinners every night instead of cooking — not anymore!

The most impressive part of the meal was the whole wheat pizza crust she made from scratch. It was so delicious that I honestly thought she’d bought a gourmet pizza crust from Whole Foods and just put her own toppings on. Boy, was I wrong. It was a thrill to think that my friend — a typical frozen-dinner-girl — had converted herself into a good cook.


I get excited about fast food that has been converted to health food, and pizza is one of those foods. Most pizza that comes from a box contains trans fat, excessive amounts of sodium, ingredients that a third grader can’t pronounce, and additives and preservatives that didn’t exist when our grandparents were kids — also known as “phood,” or as Michael Pollan coined the term, “food-like” substances. If you eat real food with real ingredients, your health will improve immensely.

If you love pizza as much as I do, you’ll love this recipe.

Pizza Dough Ingredients:

1-1/2 cups organic whole wheat flour (You could swap this with spelt flour)
1/2 tsp fine sea salt
1 tsp baking powder (aluminum-free)
1 egg from a happy organic chicken (slightly beaten)
1/4 cup water or almond milk
1/4 cup extra virgin olive oil


Preheat oven to 425 degrees. Mix flour, salt, and baking powder together in a bowl. In another small bowl, beat egg with a fork, add half of the olive oil, add the water or milk. Add wet ingredients to the dry ingredients and mix together until it forms a ball of dough (you may feel you need to add a bit of extra flour to get the right consistency).

Grease a round pizza pan. Sprinkle flour onto a flat surface (your counter) and roll dough into a flat circle-ish shape slightly bigger than your pan. Scoop the rolled dough onto the pan and roll/press around the pan to make the crust edge. Using the remaining olive oil, brush the dough before adding sauce and toppings (so that toppings don’t bake into the crust).

When it comes to topping your pizza, the only limitation is your creativity. Here’s one suggestion: tomato sauce to cover the entire pizza surface, then sliced zucchini, roasted red peppers, arugula. Lastly, sprinkle goat cheese or organic mozzarella and add a touch of sea salt and pepper to taste.

Once your favorite toppings have been added, bake for 20 minutes or until cheese is melted and crust edges are golden.

Serves 2-4 people. Enjoy!

Written by Joy McCarthy

Please note: All of these recipes are created in my joyous kitchen with the healthiest ingredients. I’m not a calorie counter or a professional chef — I’m a nutritionist who loves to cook and bake, and I’m delighted to share my creations with you.

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