Homemade Healthy Pizza Recipe

Over the years, we’ve learned how to make our favorite comfort foods a little smarter — and yes, that includes pizza. This homemade pizza recipe is all about balance: crisp on the outside, soft on the inside, and packed with flavor without weighing you down. Made with wholesome ingredients and thoughtful tweaks we’ve refined through trial and error, every step has been fine-tuned to create not only incredible flavor but the perfect texture as well.

Pizza night has always been a favorite in our home, but as we became more intentional about our health, we realized it didn’t have to mean compromising our goals. With a few mindful swaps, a focus on quality ingredients, and one key addition that makes it easier to digest, we’ve turned this classic comfort food into something that supports our wellness journey instead of derailing it. Whether you’re making it for family, friends, or just a cozy night in, this pizza proves that healthy eating can still feel like pure indulgence.

🧂 Ingredients

• ⅔ cup water (110–115°F)

• 1 tsp sugar

• 1 packet active dry yeast

• 1½ cups bread flour

• 2 tsp salt

Instructions

1. Wake up the yeast:

Dissolve the yeast in ⅔ cup warm water (110–115°F). This activates the yeast and prepares it for fermentation. Let it sit in the microwave or a warm spot for 5–10 minutes, until a foamy, bubbly layer forms on top.If this doesn’t happen, your yeast is likely inactive or expired.

Tip: Use a laser thermometer to check the water temperature for accuracy.

2. Bring the dough together:

Mix the salt with the flour, then make a crater in the center. Slowly pour the water-yeast mixture into the middle and stir with a wooden spoon, gradually incorporating the flour.Once a rough dough forms, knead by hand for about 8 minutes, until smooth and slightly tacky but not sticky.

Tip: You can also do this step in a KitchenAid mixer with a dough-hook attachment.

3. First proof (rising the dough):

Lightly spray a large glass bowl with olive oil spray. Place the dough inside, cover with a clean cloth, and let it rest in a warm, draft-free place until doubled in size — usually about 1 to 1½ hours.If your oven has a proofing mode, it works beautifully for this step.

4. Shape the pizza:

Transfer the dough to a floured cutting board. Flatten the ball gently, then stretch and shape it into a round pizza. This part takes a bit of practice — be patient and avoid overworking the dough.

Tip: Place the shaped dough on parchment paper set on a pizza peel. The parchment prevents sticking and makes it easy to transfer to the oven.

5. Second proof:

For a light, airy crust with beautiful bubbles, let the shaped dough rest again for 30–60 minutes before topping.You can do this in your oven (proof setting or off with the light on) or simply at room temperature.

6. Sauce and top:

Spread your pizza sauce evenly over the dough, then sprinkle with fennel, cheese, and finally the pepperoni. Add a pinch of salt for balance.

Tip: Maria taught me to place the pepperoni on top of the cheese — it helps the edges curl and crisp beautifully as it bakes. This also creates a bit of a burnt flavor on the pepperoni further enhancing flavors.

7. Bake the pie:

Preheat your oven to 450°F or higher — the hotter, the better. A pizza stone works best for even heat and a crisp, golden crust.Once fully preheated, slide the pizza (still on the parchment) onto the stone.After 7 minutes, carefully pull out the parchment paper from under the pizza and continue baking for another 6–7 minutes, watching closely to avoid overcooking.

Tip: Lift the crust with a knife to check the underside. You’re looking for dark, toasted spots known as leoparding — a sign of great texture and authentic flavor.

8. Cut and serve:

Remove the pizza from the oven and let it rest for a minute or two. Slice from top to bottom, side to side, then diagonally twice to create eight perfect slices. Serve hot and enjoy the aroma of your freshly baked, healthy homemade pizza!

Why it’s called “pizza pie”:

When Italian immigrants brought pizza to the U.S. in the late 1800s and early 1900s, they often called it “pizza pie.” The term “pie” was familiar to English speakers for any round, baked dish with a crust — savory or sweet — so it helped describe what pizza was. Over time, especially in New York and New Jersey, the term was simply shortened to “pie.”

🧠 Final Thoughts

There’s something special about making pizza from scratch — the rhythm of kneading the dough, the smell of it rising, the way your kitchen fills with warmth as it bakes. It’s a reminder that healthy eating isn’t about restriction but intention. When every ingredient is chosen with care and every step fine-tuned for flavor and texture, even the simplest meal can become an act of nourishment. This pizza has become a staple in our home — balanced, comforting, and surprisingly easy to digest — proof that you can honor both your cravings and your health, one slice at a time.