Classic pizza recipes are high in fat and calories. However, substituting healthy ingredients can turn this Italian favorite into a dish that can be a part of any meal plan.

These recipes from Totally Vegetarian by Toni Fiore are healthy, delicious, and suitable for a family dinner or a dinner party.

The Pizza Margherita is quick and easy; serve it with a fresh green salad. The cheeseless Potato-Sage Pizza is a healthy version of a favorite Italian street food.

LEGEND:
VERY LOW FAT: Recipes with 10 gm of fat or less per serving.	LOW CHOLESTEROL: Recipes with 30 mg of cholesterol or less per serving.		LOW SODIUM: Recipes with 240 mg of sodium or less per serving.

Pizza Margherita

2 lbs store-bought pizza dough, shaped and stretched into two 12-inch rounds
Extra-virgin olive oil
Salt and freshly ground pepper to taste
1 1/2 c fresh tomatoes, crushed
1/2 lb fresh mozzarella, sliced and patted dry
1/2 c fresh basil

Place the top oven rack in the middle of the oven and place a pizza stone on it. Preheat to 500 degrees.

Pull out the oven rack and place a dough round on the stone. Sprinkle with olive oil and salt. Bake for three to four minutes. Slide the crust out and add half the tomatoes, cheese, basil, and salt and pepper to taste. Bake for seven minutes, until brown at the edges. Transfer pizza onto a cutting board, drizzle with olive oil and pepper. Repeat to make the second pizza. Serves four.

Per Serving
Calories	674
Fat	10 gm
Calories from fat	13%
Cholesterol	30 mg
Sodium	976 mg
Carbohydrates	99 gm

Potato-Sage Pizza

3 medium Yukon gold potatoes, halved
2 lbs store-bought pizza dough, shaped and stretched into two 12-inch rounds
Extra-virgin olive oil
Salt and freshly ground black pepper to taste
1/4 c sage, coarsely chopped

Place the top oven rack in the middle of the oven and place a pizza stone on it. Preheat to 500 degrees.

Place the potatoes in a pot of salted boiling water and bring to a boil; lower the heat and cook for 10 minutes. Rinse with cold water and cut into thin slices.

Pull out the oven rack and place dough on the stone; sprinkle with olive oil and salt and bake for three to four minutes. Slide the crust out and arrange half the potatoes in a circular pattern. Sprinkle with half the sage, a drizzle of olive oil, and salt and pepper to taste. Bake for 10 minutes, then transfer to a cutting board to slice. Repeat to make the second pizza. Serves four.

Per Serving
Calories	640
Fat	5.8 gm
Calories from fat	8%
Cholesterol	0 mg
Sodium	705 mg
Carbohydrates	123 gm

For more recipes, see Totally Vegetarian by Toni Fiore, Da Capo Press, 2008, $27.50.

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