Organic pizza is worth the extra cash.
Get your wallets out, folks. There are only a few places in Chicago that use solely organic ingredients to make the entire pie, but if you eat pizza on a regular basis, we suggest you start seeking out these healthier alternatives. Organic pizza cuts out thousands of pesticides, herbicides, fungicides and chemicals, Arneson says. In other words, organic is superhealthy.

All cheeses are created equal.
Nope, not true. Goat and sheep cheeses are not only less oily (and fatty) than mozzarella, but some people think they also taste just as good (in fact, we like them better). If your pizza shop doesn’t offer a fancy cheese selection, order your pie with “light cheese” or “half the cheese.” Going that route reduces the cheese content on a ten-inch pizza from about ten ounces to around three, cutting your fat intake from about 70 grams to 21.

Whole-wheat crust is healthier than white.
Big time. White crust has been so processed that it’s missing essential fatty acids, minerals and B vitamins. Get the good stuff back into your dough by requesting 100 percent unbleached whole-wheat crust. While we’re on the subject of crust—we’re sorry to break the news—order thin crust instead of deep-dish to cut the fat
in half.

Come on—it’s pizza. Meat-lovers versions aren’t that unhealthy.
Nutrient-rich veggies are not only better for you, but they also have about 80 fewer calories per slice than meaty toppers like pepperoni and sausage. If you think adding mushrooms and peppers ruins a perfectly good ’za, order them on the side, Arneson recommends. Or order a small salad—sans the thick, creamy dressing—to get some healthy (and filling) greens in your meal.

Forgo all the pizzeria table toppings in the name of a hot bod.
 While you should lay off the Parmesan cheese, you’d do your health a favor by shaking some garlic on your pie, Arneson says. Studies show it lowers the risk of heart disease—so pack some gum on that date and pile on the garlic.