Everyone loves pizza, especially when it’s a monster pizza that’s actually good for you!
Prep Time: 20 mins
Cook Time: 10 mins
Resting Time: 1 hr 50 mins
Total Time: 2 hrs 20 mins
Serves: 2
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Dietary Requirements: Vegetarian


  • 3.5 g dry yeast instant 1/2 of a 7g sachet
  • 1/2 cup water lukewarm
  • 1 teaspoon rice malt syrup
  • 1.5 cups wholemeal spelt flour sieved
  • 1 tablespoon olive oil
  • 1 pinch salt

Ingredients for pesto

  • 1 cup broccoli
  • 1 cup baby spinach leaves
  • 2 cloves garlic minced
  • 1 teaspoon olive oil
  • 1/2 tablespoon parmesan cheese grated
  • 1 teaspoon almond meal
  • 1/2 lemon juiced, to taste
  • 1 pinch salt & pepper

Ingredients for topping

  • 1 bocconcini baby
  • 1 handful black olives
  • 1/4 green chilli finely sliced
  • 1 handful rocket leaves
  • 1 tablespoon basil leaves


  • Preheat oven 260ºC fan forced.
  • Mix together yeast, warm water, rice malt syrup, olive oil and 2 tablespoons of flour. Set aside and allow to activate at room temperature for 10-12 minutes.
  • Once yeast mixture is bubbly and frothy, stir through remaining flour and salt.
  • Knead by hand until dough is strung together or beat in an electric mixer with dough hook until soft and tacky to touch.
  • Place dough in a large, oiled bowl, cover with a clean tea towel and allow to rise in volume by 1/3 (45 – 60 minutes).
  • Remove from bowl, place on a floured bench top and fold dough to deflate. Divide in 2 and shape into tight balls.
  • Cover dough again on a floured surface and allow to rise for 30-40 minutes.
  • Meanwhile make your pesto in a blender, adding all ingredients and if required, 2 tablespoons of water to bring it together.
  • Roll each ball out to fit your pizza stone or oven tray.
  • Top each base with a spread of pesto and bocconcini. Cook for 6 minutes.
  • Serve with olives, chilli, fresh rocket leaves and fresh basil or herbs of your choice.


If you are just serving one, freeze your second dough ball for later use, and use remaining pesto for a dip with celery and/or carrot sticks.
Nutrition Facts
Monster Pizza
Amount Per Serving
Calories 898 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 3g19%
Cholesterol 6mg2%
Sodium 160mg7%
Potassium 265mg8%
Carbohydrates 143g48%
Fiber 27g113%
Sugar 5g6%
Protein 30g60%
Vitamin A 1743IU35%
Vitamin B3 1mg5%
Vitamin C 61mg74%
Vitamin K 129µg123%
Calcium 119mg12%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.

NB: All main course recipes use quantities from the ‘Female Healthy Weight Maintenance’ Stream of the 28 By Sam Wood program. So if you’re a male, feel free to bulk it up.

If you’re looking for sustainable weight loss, why not check out our 28 By Sam Wood Weight Loss Program?

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Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change to their lives. Sam Wood has over 20 years experience as a personal trainer and is recognised as one of Australia’s leading experts and media commentators in the health & fitness industry. Sam is the founder and personal trainer of 28, Australia’s #1 home fitness and nutrition program, and he's also the proud owner of Australia’s largest personal training studio, The Woodshed, based in Brighton, Melbourne.