We don’t need to tell you that pizza isn’t exactly a healthy food; it’s high in saturated fats due to cheese and processed meat toppings that can increase cholesterol levels and risk of cardiovascular disease. One large slice of pizza also contains over 30 grams of refined carbohydrates, which will leave you feeling sluggish and tired after indulging.
Swap those refined wheat-baked crusts with sliced eggplant. A thick-sliced eggplant is hearty, satisfying, and can hold pizza toppings well. Eggplants are in peak season from July through October, so this recipe is in alignment with seasonal and local eating. Eggplant has antioxidants and is high in vitamins A and C. It's also high in natural plant chemicals called polyphenols, which can help protect your cells from damage and have also been shown to support gut health.
Swap out that greasy cow cheese with a lighter option, like goat cheese. Goat cheese contains only A2 casein so it may be easier to digest than regular dairy cheese. Conventional cow dairy contains more A1 casein, which is linked with higher levels of inflammation and can be harder on the digestive system.
If following a non-dairy diet, top your pizza with nutritional yeast—a vegan alternative that’s high in B12—taste amazing too. You can also top your ‘za with fresh herbs from the garden for more health benefits; fresh herbs are rich in phytochemicals, which are plant chemicals that have been shown to improve health and prevent disease.
BBQ recipes like this one are ideal for summer cooking. There’s no need to turn on the oven when the days are long, hot, and we’re all trying to save on air conditioning bills. Sure, you could just order a few slices, but takeout pizzas are typically not in alignment with health goals. Instead, try this lighter, healthier, BBQ pizza recipe, featuring in-season vegetables and garden-fresh herbs.
