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I've been buying small blocks of mozzarella and extra sharpe cheddar and shredding them for my homemade pizzas. About 75% mozzarella.
I've read that the "light" versions of cheddar and other cheeses are basically full of other bad for you crap. Any less fatty substitute cheeses anyone can think of?
I usually make Canadian bacon with cherry tomatoes and cut up red bell pepper.
Having a homemade pizza already is healthier than something from a box or a big chain. You could always cut back on the cheese a little bit, but it sounds like a pretty balanced pizza and not unhealthy.
One ounce of mozzarella has only 3 g of saturated fat, compared to 5 g and up for other cheeses like cheddar, Gouda or Swiss. That's equivalent to less than you would get from a pair of eggs for breakfast. Omit the cheddar from your pizza and stick with just mozzarella. Personally, I don't think cheddar cheese is even well suited for a pizza topping, it has a sharper flavor profile and melting texture that clashes with the whole dish.
One ounce of mozzarella has only 3 g of saturated fat, compared to 5 g and up for other cheeses like cheddar, Gouda or Swiss. That's equivalent to less than you would get from a pair of eggs for breakfast. Omit the cheddar from your pizza and stick with just mozzarella. Personally, I don't think cheddar cheese is even well suited for a pizza topping, it has a sharper flavor profile and melting texture that clashes with the whole dish.
This^^
I love chedder, but not in pizza. Mozzarella, a little parm work better. I also use feta (which is salty but usually lower fat). I buy the big chunks that are sold in water/brine, not the plastic tasting crumbles. I know people who use ricotta also.
Add some extra veg, and round out the meal with a nice crisp salad and you're good to go
I don't use cheddar on my homemade pizza. I use mozzarella only. After the pizza comes out of the oven I might sprinkle on some grated Parmesan.
I never knew that low-fat cheese was loaded with chemicals. I will now go and do some research. This is why I use real butter rather than margarine. Butter, in spite of the fat and calories, tastes better. I just use less.
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If you like bleu cheese, a little goes a very long way. It's VERY flavorful!
When I make pizza at home, I use an Italian shredded mix by Cracker Barrel / Kraft. I use the "light" reduced fat one. It has Romano, Mozzarella, Provolone (which is sharp and flavorful), and Emmental. I use very little because the Romano is salty and the Provolone is sharp. If I want even more zing, I'll crumble up a little (very little) bleu cheese on it. That definitely gives it a WOW! factor.
Because Mozzarella is so bland, you'll likely end up using a lot more than you would if you used a mix (like the above) of more flavorful cheeses.
I usually let the toppings add the actual flavor and the cheese is more just for the gooey and "mouth feel" factor so a mild cheese like mozzarella is fine for me. I do cut back a little and just keep the quality high.
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