Last week, I shared my pizza crust recipe with you. This week, we’ll talk about ways you can top that crust with nice, healthy toppings. But you may have a good reason to be going low-carb, so I’ll also share this crustless pizza recipe with you, so you don’t despair. I confess I haven’t tried the recipe yet — I saved it to Evernote, because it looked good, and I’m not sure you could really mess it up. I mean, he had me at cheese.

The pizza crust recipe from last week? I confess, the original recipe has whole wheat flour instead of regular flour. So if you’re inclined to go that route, by all means, do so. But I’m talking about toppings. If you haven’t canned your own, look for No Salt Added tomato products. You get way too much salt anyway, and you will never notice it isn’t there. If you do, add that yourself. In fact, if you’re concerned about health and aren’t reading food labels, you’re missing out on some very interesting and surprising reading. For some things, I can only figure that salt is a preservative, so that’s why it’s there. I use a tomato sauce base for my pizza. There are other things you can use (and I’d appreciate suggestions), but I haven’t tried them.

For other toppings, this is where you can get really creative. When I first made this pizza thirty years ago, I made it with shredded chicken breast, broccoli, and cheese. I’ve made it that way several times since. I also dice up onions, peppers, and tomatoes. I have also been known to add avocado after the pizza has come out of the oven. I may try cooking it with the avocado on sometime, but I haven’t yet.

I have not tried fish pizza, but a nice flaky haddock steak shredded on top might work if you were inclined. What are some things you’ve done to make your pizza healthier to eat?