healthy pizza

Eggplant Pizza (part II)

Summer is right around the corner, which means it's time to stop talking about putting an end to pizza Fridays (fine, late night pizza too...) and actually do something about it! Now this is where eggplant pizza really comes in handy. It provides the same cheesy deliciousness as pizza - sans the white bread, guilt, or typical massive stomach ache that follows.  

While we've provided eggplant pizza recipes in the past, this one is mildly tweaked in effort to offer fewer steps. We know - the nicer the weather, the less time you want to spend in the kitchen. You're welcome. 

Ingredients (serves ~4):

  • 1 large eggplant
  • tomato sauce of choice (we like Trader Joe's Traditional Marinara Sauce)
  • mozzarella cheese, shredded
  • 2 tablespoons extra virgin olive oil 
  • spices: salt, garlic powder, basil, red chili flakes (or other spices of choice) 


  1. Preheat oven to 400 degrees F.
  2. Slice eggplant into 1" thick discs. In separate shallow bowl, combine olive oil and a pinch of salt and garlic powder. Dip each eggplant disc into bowl, and then lay on baking sheet. Bake discs for 20 minutes.
  3. Momentarily remove eggplant sheet from oven and top eggplant discs with about 1 tablespoon of tomato sauce, and sprinkle mozzarella cheese, chili flakes, and basil (or other spices) atop each disc. Allow to bake for another ~5 minutes, or until cheese is melted to your desired consistency. 

Cauliflower Pizza

Thank goodness for the invention of cauliflower pizza. Seriously. If I ate traditional pizza as often as I eat cauliflower pizza, let's just say my RD license might be at risk of being revoked. While I'm really good at scarfing this deliciousness down, I can't say I'm particularly good at making it. So, when a client recently asked me for a cauliflower pizza recipe, it occurred to me that I don't actually have one... awkward... 

Fortunately, my friend @officialcauligirl knows a recipe or two :) and was happy to help me out. Well, US out. She so kindly offered her recipe for cauliflower pizza, and it's much easier than you think!! In fact, the pictures below are taken from a client who took on the cauli task, and it was a total success! So, feel free to try out her recipe OR if you're like me and you live in NYC, feel free to order from her and get the pizza delivered straight to your door. Email to place your order and remember, Tovita clients and followers receive a standing 10% discount when you mention Tovita x Cauli Girl in your email. 

Ingredients (serves 2):

  • 1 large head of cauliflower
  • 2 organic eggs 
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup shredded Parmesan cheese 
  • dash of salt
  • dash of garlic powder
  • dash of oregano


  1. Cut 1 head of cauliflower into fourths. Place in food processor until cauliflowers appears to have the consistency of rice. 
  2. Drain with a cheese cloth to get rid of excess water.
  3. In a large bowl, add eggs, cheese, salt, oregano, and garlic powder to cauli rice, and stir together.
  4. Spray a generous amount of cooking spray on a cookie baking sheet and spread mixture into any shape desired. 
  5. Bake at 500 degrees for 25 minutes. 
  6. Remove crust from oven and top with desired sauce and cheese. 
  7. Bake for another 10 minutes and broil on high for the last 2 minutes, until the cheese begins to bubble. 
  8. Allow to cool, and use pizza scissors to cut into slices. 

Breadless Pizza Bowl

Inspired by eating a TON of cauliflower pizza on Monday night, thanks to our girl @officialcauligirl, we created yet another healthy spin on the classic cheesy slice. We love this recipe because it's super simple (if you can read this, you can make it) and delicious. It combines the flavors of garlic, basil, juicy tomatoes, and melted cheese into a bowl that won't leave you feeling guilty or thinking about your next trip to the gym. Make this for a snack, side dish, or appetizer. 

Ingredients (serves 1): 

  • 1 cup cherry tomatoes or San Marzano tomatoes, halved 
  • 1/4 cup Parmesan cheese
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon garlic powder
  • fresh or dried basil to taste (we use ~1/2 teaspoon dried)


  1. Add olive oil and tomatoes to pan on medium heat. Allow to saute for about 8 minutes before adding the garlic powder and basil. Continue to saute for total of 10-12 minutes. Move around with spatula to prevent burning.
  2. Once sauteed, move hot contents to bowl and add Parmesan cheese. Allow to melt for about 2 minutes. 
  3. Enjoy! May add additional garlic powder or basil if desired. 

Craving Pizza? Not A Problem

Eggplant pizza, people! Save yourselves the greasy aftermath of white dough and processed cheese, and get an improved version of cheesy, saucy goodness on sliced and baked eggplant. This recipe couldn't be easier to follow and is a guaranteed hit. Think of these as your Tovita-approved pizza bagels.

Ingredients: (serves about 4)

eggplant pizza
  • 1 large eggplant, sliced into 1 inch rounds
  • Olive oil spray (or enough to drizzle on eggplant rounds)
  • 1/2 tablespoon of sea salt 
  • 1/2 cup tomato sauce
  • 1 cup shredded part skim organic mozzarella
  • 10 grape tomatoes, sliced in half
  • Red pepper flakes 
  • Fresh basil to garnish

*Get creative with other pizza toppings! Mushrooms, spinach, onion… the choice is yours! 


  1. Preheat oven to 400 degrees
  2. Lightly spray two baking sheets with oil spray or use parchment paper
  3. Lay the 1 inch eggplant rounds on the baking sheet, lightly spray both sides with oil and sprinkle with sea salt. Bake for 20 minutes
  4. Remove from oven and spread the pizza toppings (sauce, cheese, and tomatoes) on each round
  5. Set the oven to broil and put the pizzas back in for about 2 minutes until cheese is browning and melted
  6. Remove from oven and add the chili flakes, basil, or any other garnishes

Zucchini 3 Ways

1. Zucchini Pizza Boats 

We have the healthified solution to your pizza cravings! These zucchini pizza boats deliver that mouth-watering melted cheese and tomato combo, sans the white bread and grease. Of course once in a while we all indulge in that tantalizing slice; but for the remaining times our cravings get the best of us, this is a tovita-approved go-to. Top it with your favorite spices to enhance the flavor (and to get an extra antioxidant boost!). 

Ingredients (serves 10):

  •  5 large zucchini
  •  1 cup tomato sauce
  • 1 cup shaved mozzarella cheese to sprinkle on each
  • Pepper to taste


  1.  Preheat the oven to 350 degrees
  2. Cut each zucchini in half the long way
  3.  Gently spoon out the seeds in the middle to create a space for fillings
  4. Fill the space with tomato sauce and cheese (or whatever toppings you choose!)
  5.  On a lined and greased baking sheet, place the prepped zucchini halves and bake for 20 minutes until tender

2. Zucchini Noodle Pad Thai

If you don't already have a vegetti maker, a vegetable slicer will do the trick. This recipe simply proves that taste doesn't need to be sacrificed to healthify a dish. You'll feel a a lot better after a bowl of this versus that pad thai takeout.

Ingredients (serves 2):

  •   2 whole eggs
  •  ½ cup roasted peanuts, crushed
  •  ½ tbsp. peanut oil (or oil of choice)
  • 1 garlic clove, minced
  •  1 tbsp chopped cilantro (and whole cilantro leaves to garnish)
  • 2 medium zucchinis, spiralized or shaved
  •  1 cup bean sprouts
  • 4 oz mushrooms such as shiitaki, stems removed and halved

For the sauce:

  • 2 tbsp fresh ginger, minced
  • 3 tbsp almond or peanut butter
  •  1 tablespoon chili-garlic sauce
  • 1 tablespoon fish sauce
  •  1 lime, juiced


  1. Using spiralizer or vegetable slicer, create long noodles out of zucchini
  2. Fry eggs and set aside
  3. Over medium heat, add the oil of choice and sauté on mushrooms, garlic, and bean sprouts
  4. Add the rest of ingredients for the sauce and stir
  5.  Add the zucchini noodles to the sauté pan and stir them around combining all ingredients
  6. Add eggs, chopped peanuts, and whole cilantro leaves on top to garnish and serve hot

*Option to add tofu, shrimp, or chicken

3. Shaved Zucchini Salad

Light, refreshing, and perfect for your summer dinner parties. This salad takes no time to prepare and is guaranteed to impress your guests. You're welcome! 

Ingredients (serves 6):

  • 2 lbs medium zucchini, peeled into ribbons using vegetable slicer
  • ¼ cup pine nuts, toasted
  •  ½ cup coarsely chopped basil
  •  small wedge parmesan cheese, shaved into strips
  • 1/4 cup of extra virgin olive oil 
  • 2 tbsp fresh lime juice
  • 1 tsp sea salt
  • ½ tsp freshly ground black pepper
  •  ¼ tsp dried crushed red pepper


  1.  Whisk oil, lemon juice, salt, pepper, red pepper into small bowl and blend. Set dressing aside
  2. Using vegetable peeler, slice zucchini into ribbons working from top to bottom of each zucchini. Place ribbons in bowl
  3. Add basil, pine nuts and dressing to bowl, toss to coat evenly
  4. Garnish with parmesan strips