An easy healthy pizza loaded with fresh garden vegetables atop whole wheat crust.
Prep Time:15MINUTES MINS
Cook Time:20MINUTES MINS
Total Time:35MINUTES MINS
Servings (adjustable):12
Calories: 158
Ingredients
▢1 pound whole wheat pizza dough
▢1 small onion, sliced into rings
▢1 small red bell pepper, sliced
▢2 plum Roma tomatoes, sliced
▢1 cup mushrooms, sliced
▢2 garlic cloves, pressed
▢1 cup (4 ounces) shredded part-skim mozzarella cheese
▢1 cup (4 ounces) shredded low fat cheddar cheese
▢¼ cup (1 ounce) grated fresh Parmesan cheese
▢1 teaspoon Italian Seasoning Mix
Instructions
Preheat oven to 400°F.
Press whole wheat dough out to fill a 10×15-inch pan. (I use a stone pan that I love for this, but a metal jelly roll pan will work too.)
Bake the crust 7 minutes. Remove from the oven and place on a wire rack.
While the crust is baking slice onion, pepper and tomatoes and mushrooms.
Using a garlic press, press garlic over the warm crust and spread it out evenly.
Sprinkle the mozzarella and cheddar cheeses evenly over crust.
Top evenly with onion, pepper, mushrooms and tomatoes.
Sprinkle grate Parmesan cheese over vegetables.
Sprinkle with Italian seasoning mix.
Return to the oven and bake 18 to 20 minutes or until crust is golden brown.
Remove from oven. Cut into 12 rectangles using a sharp knife or pizza cutter.
Recipe Notes
Pre-baking the pizza crust will help keep it from getting soggy when topped with vegetables that have a high water content.
Sprinkling some of the cheese on the crust before topping the pizza provides a barrier between the crust and the moist toppings.
Nutrition Facts
Healthy 3 Cheese Garden Vegetable Pizza with Whole Wheat Crust Recipe
Amount Per Serving (1 slice)
Calories 158Calories from Fat 47
% Daily Value*
Fat 5.2g8%
Carbohydrates 19.7g7%
Fiber 1.3g5%
Protein 8.9g18%
- Percent Daily Values are based on a 2000 calorie diet.
