While pizza has a reputation as unhealthy food, it doesn’t have to be that way! The Doctors recommend using pizza as “your vegetable delivery system!” What do they mean by this? Incorporate veggies on top of your pizza and into the crust.
While cauliflower crusts have already become quite popular, there are other vegetables that can be used for a healthier pizza. The Doctors try three of those unique pies.
The first one up is a broccoli crust pizza. In addition to broccoli, the crust is made with 10% rice flour and some flaxseeds to hold it all together. Broccoli is loaded with vitamin K; one cup has 92 micrograms which is more than the daily recommended amount for women. There’s also vitamin C, and fiber, which is a nutrient ER physician Dr. Travis Stork says we all need more of!
The second pizza is made with a zucchini crust. One cup of zucchini has only 19 calories! With that, you get more than 15% of your daily potassium value. Zucchini also contains a fiber called pectin that can reduce inflammation and improve artery health.
The last pizza is one with a sweet potato crust. While it has the most carbs and sugars out of the three, it is still low on the glycemic index meaning it will help to keep glucose levels stable. There’s also vitamin A, vitamin C and tons of fiber!
The Doctors discuss how you can train your tastebuds to not want overly sweet foods by eating healthier ones like these. OB/GYN Dr. Nita Landry explains it may take a while but your tastebuds will adjust.
Traditional pizza made with a crust of refined flour contains little fiber or nutritional value. These veggie-crusts pizzas, however, have the health benefits you need! A bonus is they are going to help you feel full for longer.
Watch: Drs. Rx: Health up Your Pizza with a Beet Crust?
The Doctors rank them in order of their favorites and they all agree it goes zucchini, broccoli, and then the sweet potato. *These crusts are made with the following: vegetable of choice, olive oil, flax seeds and less than 10% of the crust consists of brown rice flour for consistency.