Homemade No-Guilt, No-Bloat Pizza

Image of Homemade Pizza

Thursday night is pizza night at our place. Our local pizza joint is consistently incredible, and given a choice between any kind of ‘cheat meal’, I’d go pizza every day of the week. But when you’re tracking calories (or just want to clean up your diet), takeout is not an option.

And I notice, without fail, every single time I eat a ‘real’ pizza from a restaurant, my scale weight jumps up 1-2kg the next day and takes days to come back down. I’m bloated and thirsty (I get the salt-thirsts in the middle of the night, guaranteed!) and my clothes fit tighter the day after pizza night.

But THIS pizza avoids all those woes. No bloat, no guilt, no hidden baddies. And seriously, it’s ready in the time it would take for your Uber Eats to arrive. Why wouldn’t you just bust out a homemade pizza and save yourself the cash – and the calories?

I load my Homemade Pizza up with veggies, but you do you. Broccoli works a treat, as does leftover shredded beef brisket (drool). This combo below is our default Homemade Pizza version. 

I normally add about 50g of sliced fresh pineapple. Because if you don’t eat pineapple on pizza, there’s something wrong with you 😉

PS. Want to know where to get the best takeout pizza on the Gold Coast? That’s Amore in Miami. We get the That’s Amore pizza and the Gourmet Aussie. Just don’t go on a Thursday night because you’ll hold up my order 😆

Homemade Pizza

Servings 1


  • 1 Simsons Pantry High Protein Wrap
  • 50 g mushrooms sliced
  • 60 g red capsicum sliced
  • 50 g zucchini, cut into thin rounds
  • 1 tbsp tomato paste
  • 1 tsp Italian herbs (or mix of Rosemary, Basil and Oregano if you already have these)
  • 1 tsp minced garlic
  • 50 g ham off the bone
  • 30 g light tasty cheese


  • Preheat oven to 200C. Lay wrap on a pizza tray lined with baking paper. Swirl the tomato paste, garlic and Italian herbs over the base, using the back of a spoon to cover right to the edges.
  • Layer pizza toppings, leaving cheese till last.
  • Scatter cheese over the top, then cook for 20 minutes or until cheese is melting and browned.
  • Let sit for a couple of minutes out of the oven before serving, so the wrap is not soggy.

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