
PUBLIC HEALTHY REMAKE
High-Protein Veggie Pizza
Crispy wholegrain base with chicken, peppers and light mozzarella.
A brighter pizza night: thin wholegrain bases, lean chicken, roasted peppers and light mozzarella — still unmistakably pizza.
2 servings · nutrition per serving
Nutrition information is an estimate and is not medical or dietary advice.
480 kcalCalories
38.0 gProtein
35 minTotal time
2Servings
Prep 15 min · Cook 20 min · Difficulty: easy
Why this remake works
- Wholegrain bases add more fibre than a typical white crust.
- Lean chicken boosts protein without heavy processed toppings.
- Light mozzarella keeps the cheese pull with less saturated fat.
- Extra peppers increase volume and micronutrients.
Ingredients
Quick pizza sauce
Passata
120 mlGarlic powder
1/2 tspDried oregano
1/2 tspOlive oil
1 tspBlack pepper
pinchToppings
Wholegrain pizza bases
2 small basesCooked chicken breast, sliced
180 gLight mozzarella
80 gBell peppers, sliced
1 largeFresh basil
a handfulMethod
- Heat the oven to 220°C (fan 200°C). Place a baking tray inside to preheat.
- In a small bowl, stir passata with olive oil, garlic powder, oregano and black pepper until combined.
- Spread the sauce evenly over both pizza bases, leaving a thin crust edge.
- Scatter sliced chicken and peppers over the sauce, then tear or grate the light mozzarella on top.
- Transfer bases onto the hot tray and bake for 12–15 minutes until the cheese is melted and the edges are golden.
- Rest for 2 minutes, finish with fresh basil, slice and serve.
Chef tips
- Preheating the tray helps the base crisp instead of steaming.
- Pat chicken dry before topping so the pizza does not go soggy.
Substitutions
- Chicken breast → Turkey breast or extra mushrooms for vegetarian
- Light mozzarella → Part-skim mozzarella
