This healthy southwest pizza is a tasty recipe full of colorful nutritious ingredients. We’ve hit the healthy foodie trifecta.
Healthy Foodie & Pizza Lover
Yes, it is entirely possible to be healthy AND love pizza. Pizza doesn’t have to be a sin. In fact, it should never be a sin. It is totally fine to indulge in a saucy deep dish pie or a giant slice of mac & cheese pizza now and again. Personally, I encourage it. Go ahead. Treat yo self!
I am one of those people who would prefer to have pizza more often than every once in awhile… and healthy homemade pizza enters stage left!
Healthy homemade pizzas shouldn’t have to be complex and extreme. Don’t get me wrong. I’m all for the cauliflower crusted, vegan cheesed, tofurkey topped pizzas BUT I’m also for quick, simple and convenient.
If you’re looking to make a healthier homemade pizza, it’s pretty simple. Stick to thin crusts. Go easy on the cheese. Load on the fresh toppings. Viola! Your homemade pizza is already a hundred times healthier than ordering a pie from Dominos (no offense Dominos! I love Dominos!).
Other Pizzas to Try
You can make your pizza as healthy or as indulgent as your little heart desires. The options are endless. Classics like this Margherita Pizza are always a good go-t0. If your inner foodie is calling, try something like this Prosciutto Date Flatbread (flatbread is just fancy talk for a thin crust pizza). You can also throw the pizza rulebook out the window and try something totally different like this Southwest Pizza.
Quick Tip: Checkout this 2-Ingredient Pizza Dough. I almost always have these two ingredients on hand for when my heart is calling out for pizza but I don’t have any dough or pizza crust. It does the job in a pinch!
See How Healthy Southwest Pizza is Made
Tools & Equipment
I usually use a pizza stone when I make pizzas just because I have one but a sheet pan works just fine to make homemade pizza!
Healthy Southwest Pizza
- 2 Roma tomatoes
- 1/4 head red cabbage, about 1 1/2 cups thinly sliced
- 1/2 jalapeño
- 1/4 cup cilantro lightly packed
- 1/2-1 tsp. lime juice
- couple pinches of salt
- 1 thin crust pizza dough*
- 1 1/2 cups refried beans, 1 can
- 1 1/2 cups shredded cheddar cheese
- 1/2 avocado
- 1/4 cup plain Greek yogurt, I recommend 2% or full-fat
- Prep Fresh Ingredients: Dice the tomatoes. Thinly slice the cabbage. The thinner, the better! Remove the seeds from the jalapeño and finely dice the jalapeño. Roughly chop the cilantro. Combine the tomatoes, cabbage, jalapeño, cilantro, lime juice and a couple pinches of salt in a bowl. Set aside or store in the fridge until needed.
- Prep Crust: Preheat the oven according to the pizza dough/crust package instructions. Roll the pizza dough onto a pizza stone or cookie sheet. Bake the dough/crust in the oven for HALF the cooking time listed on the cooking instructions.
- Layer 1: Remove pizza crust from the oven. Spread the refried beans in an even layer over the crust. Careful! It may be hot.
- Layer 2: Sprinkle half the cheese over the beans.
- Layer 3: Add the fresh ingredients mixture to the pizza (cabbage/tomatoes/jalapeno/cilantro).
- Layer 4: Sprinkle the rest of the cheese over the pizza.
- Bake Pizza: Bake the pizza at 350° for 7-9 minutes (or until cheese is melted and crust appears crispy).
- Top & Enjoy: Cut the avocado into cubes. Once the pizza is done cooking, top it with the avocado and some plain Greek yogurt. TIP: If the Greek yogurt is too thick, thin it out with a couple tablespoons of water.