Who doesn’t love pizza? Luckily with the Kurbo program, no food is off-limits. Before we get started, here are three easy tips for making any pizza a little more Kurbo-fied:

  1. use whole wheat flour for the crust
  2. make the crust thin 
  3. go sparingly on or skip the cheese
  4. use low-fat cheese 

Here are a few of our yummiest pizza recipes that skip the red lights and pack on the green lights. Fire up that oven and enjoy!

Whole Wheat Pizza Dough

Makes 4 pizzas

One open palm slice = 1 yellow light

Ingredients

3 ⅓ cups whole wheat flour

2 teaspoons active dry yeast

1 teaspoon kosher salt

1 ¼ cup + 3 tablespoons warm water, between 95 and 110 degrees Fahrenheit

 

Directions

Combine the flour, salt, and yeast in a bowl or bowl of a stand mixer. Stir to combine. Add water and stir until the dough forms, slightly sticky and pulls away from the sides of the bowl. Turn out onto a floured surface.

Spray a sheet pan with nonfat cooking oil. Set aside. Knead the dough by pushing with the base of your hand, folding over and pushing out again. Continue this for 5 – 10 minutes until the dough is smooth and stretchy. (Isn’t it great to get a little extra movement in while you’re cooking?) Add a dusting of flour as needed. You can also do this in your stand mixer with the dough hook on medium speed for 8 minutes. 

After kneading, divide the dough into 4 equal pieces and shape into balls and place on the prepared sheet pan. Cover with a damp kitchen towel and aside in a warm area until they double in size, about 60 minutes.

You can use the balls of dough immediately or wrap them in plastic and store in the refrigerator 2 – 3 days or the freezer for a month. Allow the dough to come to room temperature before using. Roll out thin and cover with your favorite toppings.

 

Red Pepper and Arugula Pizza

Serves 2

1 open palm slice = 1 green lights, 1 yellow light

Ingredients

1 whole wheat ball of dough (see recipe above)

½ cup pizza sauce

½ yellow bell pepper, sliced thin

½ red bell pepper, sliced thin

¼ red onion, sliced thin

1 clove garlic, minced

½ teaspoon dried oregano

½ tablespoon capers, optional

¼ teaspoon Salt 

1 tablespoon olive oil

½ cup baby arugula

1 lemon wedge

 

Directions

Preheat the oven to 450 degrees. If you have a pizza stone, place it in the oven. If not no problem. You can use a round or rectangle sheet pan. Roll out the pizza dough thin. Top with sauce and peppers, onion, garlic, oregano, capers, and salt. Drizzle with olive oil. Bake in the oven for 20 minutes until the crust is golden and the veggies are slightly charred.

Remove from oven and top with arugula and a squirt of lemon juice. Slice and serve immediately.

Tomato and Garlic Pizza

Serves 2

1 open palm slice = 1 green light, 1 yellow light

Ingredients

1 whole wheat ball of dough (see recipe above)

¾ cups crushed tomato sauce (see recipe below)

½ teaspoon dried oregano

2 cloves garlic, sliced very thin

1- 2 fresh basil leaves

Sea salt

Crushed red pepper

1 tablespoon olive oil

 

Crushed Tomato Sauce

1 28 oz can whole tomatoes

4 – 5 fresh basil leaves

¼ teaspoon sea salt

 

Directions

In a big bowl, add the tomatoes, basil, and salt. Crush tomato mixture with your hands (this is a fun project for the kids). Be careful – those tomatoes can squirt. Discard any chunky yellow tops. 

Preheat the oven to 450 degrees. If you have a pizza stone place it in the oven. If not no problem. You can use a round or rectangle sheet pan. Roll out the pizza dough thin. Top with sauce, garlic, basil, salt, red pepper and oil. Bake in the oven for 20 minutes until the crust is golden. Slice and serve.

 

Cauliflower Crust Pizza

Serves 2

1 open palm slice = 1 green lights, 1 yellow light

Ingredients

1 head cauliflower, core removed

8 oz non-fat mozzarella cheese, divided

1 teaspoon dried oregano

¼ teaspoon sea salt

1 large egg

¼ cup pizza sauce

Fresh basil leaves, optional

 

Directions

Preheat oven to 400 degrees. Line a rimmed sheet pan with parchment paper. Set aside. Grate or pulse the cauliflower in a food processor. Transfer to a microwave-safe bowl and cover with a paper towel. Microwave 4 – 6 minutes. Let cool then transfer to a clean, dry kitchen towel and squeeze out excess moisture. 

In a large bowl mix the cauliflower, 4 oz of the mozzarella cheese, oregano, salt, and egg. Press onto the prepared sheet pan. Bake until golden, 10 – 15 minutes.

Remove crust from oven and top with pizza sauce, reserved 4 oz of mozzarella cheese and bake another 10 minutes. Remove from oven and top with basil if using. Slice and serve.

 

Zucchini and Feta Pizza

Serve 2

1 open palm slice = 1 green light, 2 yellow lights

Ingredients

1 whole wheat ball of dough, store-bought or homemade

1 large zucchini, grated

6 cloves garlic, sliced thin

¼ red onion, sliced thin

4 oz feta cheese

1 teaspoon sea salt

¼ teaspoon crushed red pepper

Zest of 1 lemon

1 teaspoon olive oil

 

Directions

Preheat the oven to 450 degrees. If you have a pizza stone place it in the oven. If not no problem. Roll out the pizza dough thin. Place zucchini in a clean, dry kitchen towel and squeeze out excess moisture. Top with zucchini, garlic, red onion, feta, salt, red pepper, lemon zest and a drizzle of olive oil. Bake in the oven for 20 minutes until the crust is golden. Slice and serve.