50 Clean Eating Pizza Recipes That Are Healthy and Delicious

Pizza night and healthy eating don’t have to clash. With a few smart swaps—think veggie-forward toppings, lean proteins, and whole-grain or vegetable-based crusts—you can keep all the fun while trimming excess sodium, refined flour, and heavy cheese. Below you’ll find fifty balanced pies that prove “clean” can still feel downright indulgent. Preheat the oven, grab your favorite sheet pan or stone, and enjoy a fresh spin on everyone’s favorite round meal.

1. Cauliflower-Crust Margherita

Riced cauliflower bound with egg and a sprinkle of almond flour bakes into a crisp, golden base. Top with crushed tomatoes, part-skim mozzarella, and torn basil for classic flavor minus the dough bloat. A light brush of extra-virgin olive oil on the edges boosts browning and adds healthy fats. Serve immediately so the crust stays firm.

2. Sweet Potato Crust BBQ Chicken

Mashed roasted sweet potato, oat flour, and egg press into a slightly sweet, fiber-rich crust that pairs perfectly with smoky toppings. Use leftover grilled chicken breast tossed in a reduced-sugar BBQ sauce, plus sliced red onions and cilantro. The sweet-savory combo satisfies without refined sugar or white flour. Cook until the onions soften and the crust edges caramelize.

3. Whole-Wheat Mediterranean Veggie

A 100 % whole-wheat dough boosts fiber and provides a nutty backdrop for vibrant vegetables. Add a thin layer of crushed tomatoes, then pile on bell pepper strips, zucchini, Kalamata olives, and a modest sprinkle of feta. A dusting of dried oregano ties the flavors together. Bake until the crust is crisp and the veggies are tender-crisp.

4. Quinoa-Crust Spinach & Feta

Soaked quinoa blends into a pourable batter that crisps up like a thin pan-pizza shell. After par-baking, spread a quick garlic-yogurt sauce, then layer baby spinach and feta. A pinch of red pepper flakes adds gentle heat without extra salt. Slice while hot for a crunchy edge in every bite.

5. Portobello “Mini Pizzas”

Large portobello caps replace dough entirely, slashing carbs and adding meaty texture. Remove the gills, brush with olive oil, and roast briefly before adding sauce and toppings. Because the mushrooms release moisture, keep the topping layer light for best texture. These personal pizzas cook in under 15 minutes, making them weeknight-friendly.

6. Spelt Flour Pesto & Cherry Tomato

Spelt flour delivers whole-grain benefits with a softer bite than regular whole wheat. Spread a thin layer of homemade basil pesto—use walnuts for extra omega-3s—then add blistered cherry tomatoes. The sweet-acidic pop balances the herbaceous base. Serve with a side salad for a complete meal.

7. Almond-Flour Breakfast Pizza

Almond flour mixed with flaxseed forms a protein-packed crust that stays grain-free. After the base crisps, scatter fluffy scrambled eggs, arugula, and thin avocado wedges. A squeeze of lime replaces heavier sauces and prevents avocado browning. Great for brunch or a quick post-workout refuel.

8. Chickpea Crust Spicy Shakshuka Pie

Blended canned chickpeas, egg whites, and spices create a sturdy, gluten-free crust. Spoon a cumin-spiked tomato sauce over the base, then crack eggs on top and bake until just set. Finish with parsley and a dusting of paprika. Each slice packs plant protein plus that runny-yolk goodness.

9. Broccoli Stalk & Cheddar Thin Crust

Don’t toss broccoli stems—shred them and mix with egg, oats, and herbs for a clever zero-waste crust. A modest layer of sharp reduced-fat cheddar goes a long way in flavor. Sprinkle sliced scallions for color and mild bite. Bake until the edges darken and crisp.

10. Turmeric-Infused Buckwheat Curry Pie

Buckwheat flour lends earthiness and is naturally gluten-free. Add ground turmeric to the dough for anti-inflammatory perks and a golden color. Top with roasted cauliflower, red onion, and a light yogurt-mint drizzle. The warm spices will make the kitchen smell incredible.

11. Collard Green White Pizza Wrap

Blanch wide collard leaves and lay them flat as a nutrient-dense wrap. Spread part-skim ricotta mixed with minced garlic and Italian herbs, then add chopped sun-dried tomatoes. Roll into a handheld slice and warm briefly to melt flavors together. It’s pizza vibes with salad crunch.

12. Teff Flour Mushroom & Thyme

Teff, the tiny grain behind injera, forms a nutty, iron-rich base when blended with water and baked thin. Top with a smear of cashew cream and heaps of garlicky mushrooms. Fresh thyme brightens the deep flavors without extra salt. Slice small as the crust is naturally satisfying.

13. Zucchini Ribbon Ricotta Pie

Use a traditional whole-grain crust, but keep toppings ultra-light. Thin zucchini strips curl softly in the oven, pairing well with airy spoonfuls of part-skim ricotta. Lemon zest scattered on top wakes up the mild flavors. Kids often love the fun ribbon texture.

14. Oat Flour Tuna & Olive Flatbread

Ground rolled oats mix with water and a touch of baking powder for a quick skillet crust. Choose tuna packed in water, flake it, and combine with tomato sauce, olives, and parsley. Heart-healthy omega-3s meet Mediterranean flair. A squeeze of fresh lemon before serving keeps it bright.

15. Farro Crust Artichoke & Spinach

Cooked farro pulsed in a food processor forms a chewy, whole-grain shell. Spread a light white bean purée instead of cheese, then layer artichoke hearts and spinach. Farro’s nutty chew complements the tangy veggies. Bake until edges turn toasty and the beans set.

16. Plantain Crust Jerk Shrimp

Green plantains blended with egg and a dash of lime produce a firm, naturally sweet crust popular in Caribbean kitchens. Arrange pre-cooked jerk shrimp and fresh pineapple for balanced heat and sweetness. One pass under the broiler caramelizes the fruit juices. Garnish with chopped cilantro for a fresh finish.

17. Brown Rice Tortilla Veggie Supreme

A store-bought brown rice tortilla makes an instant single-serve base. Because it’s thin, load on finely chopped peppers, tomatoes, and onions rather than heavy toppings. Sprinkle a scant amount of shredded part-skim mozzarella to bind everything. Five minutes at high heat yields a crisp, cracker-like bite.

18. Lentil Dough Pepper & Goat Cheese

Ground dried red lentils whisked with water create a protein-dense batter similar to socca. After a quick bake, layer with strips of roasted red pepper and tangy goat cheese. The creamy-sweet pairing offsets the earthy crust. A drizzle of balsamic reduction ties it together.

19. Carrot & Flax Crust Taco Pizza

Packed with beta-carotene, shredded carrots bind with flaxseed meal to form a colorful base. Top with taco-seasoned lean ground turkey, then add lettuce and tomato after baking for crunch. A spoonful of Greek yogurt stands in for sour cream. Every slice delivers veggies and protein in one go.

20. Kamut Flour Pesto Chicken

Ancient-grain kamut offers slightly sweet, buttery flavor and more minerals than standard wheat. Pair the crust with leftover grilled chicken breast and small pesto swirls for vibrant taste. Because kamut dough rises well, you’ll get pillowy edges without refined white flour. Sprinkle toasted pine nuts for crunch.

21. Basil Hummus Rainbow Pizza

Swap tomato sauce for basil-infused hummus to add creamy texture and plant protein. Arrange thinly sliced veggies—red pepper, orange carrot, yellow corn, green zucchini, and purple cabbage—in colorful rows. A light bake warms everything without wilting the hues. Kids often enjoy helping create the rainbow pattern.

22. Beet Pita Goat Cheese & Walnut

Pureed roasted beet blended into whole-wheat pita dough offers striking color and antioxidants. Toast the pita, then spread with softened goat cheese and sprinkle walnuts. A drizzle of honey rounds out the earthy notes. Slice into wedges for appetizer-style portions.

23. Sourdough Rye Smoked Salmon Flat

Rye sourdough starter yields a tangy, hearty crust perfect for Nordic-style toppings. After baking the base, cool slightly and add flaked cooked salmon (not raw), capers, and dill. A squeeze of lemon keeps flavors bright. This pie tastes great at room temperature, ideal for brunch spreads.

24. Sprouted Grain Garden Pesto

Sprouted-grain flour is easier to digest and gives a subtle sweetness. Layer with homemade kale-cashew pesto and seasonal garden greens like chard and arugula. A few shavings of pecorino keep sodium low yet flavorful. Bake just until greens wilt slightly.

25. Polenta Crust Ratatouille

Cooked polenta pressed into a pan firms up into a rustic, naturally gluten-free shell. Spoon leftover ratatouille over the crust and sprinkle with fresh basil. The juicy vegetables seep into the corn base, creating a spoon-bread effect. Slice with a sharp knife to keep edges clean.

26. Ezekiel Tortilla Greek Pie

Sprouted-grain Ezekiel tortillas crisp quickly in the oven. After baking, spread a thin layer of tzatziki and add cool cucumber, tomato, olives, and red onion. Because the toppings are fresh, assemble right before eating to maintain crunch. It’s basically salad on a chip-like base.

27. Pumpkin Seed Pesto & Kale

Whirl toasted pumpkin seeds, kale stems, and garlic into an economical pesto. Spread on any whole-grain crust, then top with lightly massaged kale leaves. A dusting of nutritional yeast adds cheesy flavor without dairy. Bake until leaves crisp at the edges.

28. Spaghetti Squash Boat Pizza

Roast spaghetti squash halves until tender, then rake the strands but keep them inside the shell. Mix with marinara, sprinkle with part-skim mozzarella, and top with bell pepper rings. Return to the oven until cheese melts. You can eat straight from the “boat,” saving on dishes.

29. Barley Flatbread Roasted Beet & Orange

Barley flour gives a malty flavor and extra beta-glucan fiber. Roast beets ahead, slice thinly, and add alongside segmented orange for sweet-tart balance. Sprinkle chopped pistachios for healthy fats and crunch. This combo shines with just a light brushing of olive oil.

30. Quark & Herb White Pizza

Low-fat quark cheese melts smoothly and packs extra protein. Spread it on a thin rye crust, add minced garlic, and bake until lightly golden. Top with a heap of fresh herbs like parsley, chives, and dill after baking. The contrast of warm crust and cool herbs keeps each bite lively.

31. Coconut Flour Thai Peanut Chicken

High-fiber coconut flour absorbs moisture, so extra egg whites help bind the crust. After prebake, brush with a light homemade peanut sauce made with natural peanut butter and lime juice. Add cooked chicken, carrot ribbons, and bean sprouts. Sprinkle crushed peanuts for crunch right before serving.

32. Amaranth Crust Caponata Pie

Cook amaranth until thick, spread on parchment, and bake into a slightly nutty crust. Caponata—eggplant, tomato, capers, and raisins—adds sweet-savory depth without excess cheese. A few pine nuts give extra texture. This slice is hearty enough to stand alone as dinner.

33. Pita Pocket Dessert Pizza

Toast a whole-wheat pita until crisp, then cool and spread with thick Greek yogurt. Arrange sliced strawberries, blueberries, and kiwi for natural sweetness. A light drizzle of raw honey replaces refined sugar. It’s a wholesome way to satisfy sweet cravings.

34. Lavash Flat Green Goddess

Whole-grain lavash bakes into paper-thin, cracker-like crust. Blend avocado, parsley, basil, and lemon for a creamy dressing and spread it lightly. Add thin cucumber ribbons and pea shoots for crunch. Bake just long enough to warm through, preserving the bright greens.

35. Buckwheat Socca Tomato & Sardine

A crossover of socca and pizza, this version uses both chickpea and buckwheat flour for nutty flavor. Once the crust sets, layer sliced tomatoes and canned sardines packed in olive oil. Sardines bring calcium, vitamin D, and omega-3s. Finish with fresh parsley for brightness.

36. Cauliflower & Quinoa Deep-Dish

Combine riced cauliflower and cooked quinoa, press into a springform pan, and bake until firm for a Chicago-style base. Fill with chunky tomato-vegetable sauce and a modest layer of mozzarella. The grain-veg mix holds up well to extra toppings. Let it rest 10 minutes before slicing for clean wedges.

37. Red Lentil Wrap Margherita

Blend soaked red lentils and water, then cook like a crepe for an instant gluten-free wrap. Because the base is delicate, keep toppings minimal—just tomato sauce, fresh mozzarella coins, and basil. A quick broil melts the cheese without drying the wrap. Roll or fold for easy eating.

38. Sesame Seed Crust Asian Veggie

Ground sesame seeds mixed with whole-wheat flour lend nutty flavor and healthy fats. Top with sautéed bok choy, shiitake mushrooms, and a light soy-ginger sauce. Toasted sesame seeds sprinkled after baking add extra aroma. Pair with miso soup for a full meal.

39. Millet Crust Pear & Gorgonzola

Mild millet forms a naturally gluten-free, crisp crust when cooked and baked. Top with thin pear slices and small amounts of tangy gorgonzola. Walnuts add crunch and omega-3s. A final drizzle of balsamic glaze elevates the sweet-savory combo.

40. Naan-Style Tandoori Veg

Use whole-wheat naan as a quick crust; toast it lightly before adding toppings. Cover with tomato purée spiked with garam masala, then add roasted cauliflower, bell pepper, and red onion. A dollop of plain yogurt cools the spices. Fresh cilantro completes the Indian-inspired pie.

41. Romaine “Taco Lettuce” Pizza

For a raw, ultra-light take, layer sturdy romaine planks with mashed black beans, corn kernels, and diced avocado. Sprinkle with queso fresco for a hint of creaminess. Because there’s no baking, it comes together in five minutes. Serve chilled for a refreshing summer meal.

42. Cassava Flour Chorizo & Pepper

Cassava flour delivers a neutral-tasting, grain-free dough that browns nicely. Top with lean turkey chorizo, roasted poblano strips, and a touch of manchego. A sprinkle of chopped cilantro brightens the rich sausage. Slice into squares for party snacks.

43. Multi-Seed Crust Power Pizza

Blend ground chia, flax, and sunflower seeds with water to form a nutrient-dense dough. After prebake, add roasted seasonal vegetables and a smear of tomato paste. Because the crust is already high in healthy fats, skip extra cheese. It delivers crunch and flavor on its own.

44. Black Bean Tortilla Southwest Pie

Store-bought black bean tortillas toast into stiff, high-protein bases. Spread salsa verde, layer shredded chicken, corn, and jalapeño, then bake briefly. Finish with cilantro and a squeeze of lime. Each slice offers fiber, protein, and a gentle kick.

45. Greek Yogurt Dough Prosciutto & Arugula

Self-rising flour mixed with plain Greek yogurt makes a quick two-ingredient dough lower in fat than classic versions. Once baked, top with torn prosciutto and a mound of peppery arugula. A shave of Parmesan adds salty depth. Serve immediately so greens stay crisp.

46. Spiralized Potato Base Lox & Dill

Press spiralized potato strands into a pie plate and bake until crispy. Cool slightly, then spread light cream cheese and add flaked cooked salmon (skip raw lox to keep it safe after baking). Scatter fresh dill and capers. It’s like a bagel, but veggie-forward.

47. Pitaya Fruit Dessert Flat

Use a small whole-grain flatbread as base, toast, then cool. Spread with vanilla Greek yogurt and arrange vibrant pitaya slices, kiwi, and mango. Unsweetened coconut flakes lend tropical aroma. Chill briefly so the yogurt sets before slicing.

48. Sorghum Crust Broccoli Rabe & Turkey Sausage

Sorghum flour forms a mild, gluten-free crust with satisfying chew. Top with sautéed broccoli rabe and lean turkey sausage coins for classic bitterness balanced by savory protein. A dusting of grated Pecorino Romano goes a long way. Bake until edges char just slightly.

49. Quinoa Tortilla Avocado & Pico

Quinoa tortillas crisp quickly in a dry skillet; transfer to a tray, brush with lime juice, and bake for two minutes. Add avocado slices and spoon pico de gallo over the top. No cheese needed—the creamy avocado does the job. Enjoy immediately to maintain crunch.

50. Cauli-Broccoli Blend Crust Buffalo Chickpea

Combine riced cauliflower and broccoli for extra color, then mix with egg and oat flour for a sturdy crust. Roast lightly before adding chickpeas tossed in homemade buffalo sauce made with hot sauce and a touch of ghee. After baking, garnish with thin celery ribbons and a drizzle of Greek yogurt ranch. It’s the zesty finale to a truly wholesome pizza lineup.