Sport homeade pizza

Sport Fitness
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NoSweatNoGlory

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just out of curiosity, but this has been troubling me for some time.

On the question of homeade pizza would one consider it a healthy meal, or a cheat? I guess it all depends on what it is made out of, and the toppings, but I have always considered this a cheat. Now my mom just made some on friday out of:

whole wheat crust (pretty thin)
sauce (good quality)
cheese (medley of cheddar and a few others) and not too much either
mushrooms
olives
pepperoni

now looking at these toppings, i guess other than the pepperoni it looks pretty healthy to me. Next time I will try and get her to sub it grilled chicken.

Now consuming 2-3 appropriate slices, what do you guys think?

for a bulk anyways....i guess its a whole new ballgame for a cut.
 
I just ate some Dominoes earlier. But before that today I had a "pizza" on a whole wheat wrap with ground turkey, peppers, cheese, and tomatoes. Its the bomb!
 
My wife makes pizza and I don't consider it a cheat.

homemade whole wheat crust (just water ww flour and a little olive oil), homemade sauce(no added sugar or salt, just a little olive oil) Kraft free cheese - used sparingly, onions, then we change up the meats...96% lean ground beef or chicken breast...a few times we even used leftover flat half brisket sliced really thin with banana peppers.


....it's very high calorie, because of the crust, but if you limit your intake or if you have high caloric needs like me then you're fine
 
I don't consider "healthy home-made" pizza a cheat if you go whole-wheat and keep the toppings clean. For me, that means: veggies, sauce, limited cheese. Rare occasion, I'll throw on some tofu too. I've tried fish (e.g., salmon), but that was just gross, and I'm not a meat-on-pizza person.

In bulking phases, I can afford carb space for a legit whole-wheat crust (if you live near a Trader Joe's, they even sell pre-made whole-wheat dough, though I prefer home-made).

In cutting phases, I'll use a whole wheat wrap instead - e.g., Damascus Bakeries makes a flax roll-up that crisps nicely.

I consider pizza to be a major food group, so I think it's important to include some space for it in any food plan! Hehe!
 
Pizza is one of those highly variable foods that can either be extremely unhealthy or reasonably healthy depending on what the pizza is made out of. To make it healthier, I recommend using as little cheese as possible and, if it works taste-wise, lower fat cheese. Unfortunately, low-fat (and especially fat-free) cheese doesn't melt very well although if you are going more for taste than texture that shouldn't be a problem. I myself have never been opposed to low-fat/no-fat cheese. To increase your whole grains, you can cover the crust with some wheat germ or mix wheat germ with the sauce (which also helps to thicken it). Meat-wise, I like to use lean chicken cooked in tomato sauce. Tomatoes and onions are not as adversely affected by heat as other vegetables I like to add, so I put them on before I bake. However, green vegetables like spinach and brocolli are healthier if not exposed to too much heat, so if I'm going to put them on my pizza, I put them on after the pizza is done. I put a lot of herbs on my pizza after it's out of the oven. Herbs are a great alternative to fatty cheese when it comes to making a pizza flavorful and delicious. I might also drizzle some EVOO on the pizza, but only after it's out of the oven.
 
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