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Veggie pizza



By Mayo Clinic Staff

Dietitian’s tip:

This healthy pizza recipe is easy for young cooks to prepare with a little help from an adult.

To make this plant based, leave out cheese.

Number of servings

Serves 6

  1. Low Fat
  2. High Fiber
  3. Healthy carb
  4. Low Sodium

Ingredients

    One 12- to 15-inch refrigerated whole-wheat pizza crust

  1. 3/4 cup spaghetti or pizza sauce
  2. 1 teaspoon salt-free Italian herb seasoning, divided
  3. 3/4 cup grated low-sodium, low-fat mozzarella
  4. Pick 3 or more toppings from this list:

  5. 1 small onion, chopped
  6. 1 large bell pepper, chopped
  7. 1/4 cup green or black olives, sliced
  8. 1 1/2 cups sliced fresh mushrooms
  9. 1 cup broccoli florets
  10. 1 medium zucchini, sliced
  11. 1 tomato, sliced

Directions

Check the crust wrapper for baking temperature and time. Heat the oven. Lay the crust on a baking stone or cookie sheet.

Use a spatula to evenly spread the sauce on the crust. Sprinkle with 1/2 teaspoon Italian herb seasoning. Sprinkle the cheese evenly over the sauce. Then add the vegetable toppings. Sprinkle with the remaining herb mix.

Bake the pizza according to the wrapper instructions. Remove from the oven and cut into 6 wedges. Serve.

Nutritional analysis per serving

Serving size: 1 slice (1/6th of pizza)

  • Total carbohydrate 31 g
  • Dietary fiber 5 g
  • Sodium 132 mg
  • Saturated fat 2 g
  • Total fat 4 g
  • Trans fat 0 g
  • Cholesterol 9 mg
  • Protein 10 g
  • Monounsaturated fat 1 g
  • Calories 200
  • Total sugars 4 g
  • Added sugars 0 g

This recipe is one of 50 collected in “The Mayo Clinic Kids’ Cookbook,” published by Good Books.


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