Pizza is usually so high in saturated fat and sodium that it’s earned a top spot on the "heart attack to go" food list. But our whole-wheat pizza, topped with a sauce that provides extra beta carotene and fiber (thanks to the addition of pumpkin puree), is both healthy and flavorful. We tested the recipe using low-fat turkey pepperoni, but try your favorite sliced vegetables as optional toppings.
|Prep Time:||15 minutes|
|Ready in:||35 minutes|
|Ease of Prep:||Easy|
|1 pound prepared whole-wheat pizza dough , thawed if frozen|
|1 cup canned unseasoned pumpkin puree|
|1/2 cup canned no-salt tomato sauce|
|1/2 teaspoon garlic powder|
|1 cup shredded part-skim mozzarella|
|1/2 cup grated Parmesan cheese|
|2 ounces turkey pepperoni (1/2 cup)|
- Place oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
- Roll out dough on a lightly floured surface to the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
- Whisk pumpkin puree, tomato sauce and garlic powder in a small bowl until combined.
- Spread sauce evenly over the baked crust. Top with mozzarella, Parmesan and pepperoni. Bake until the crust is crispy on the edges and the cheeses have melted, about 12 minutes.
Use leftover tomato sauce and pumpkin to make a second batch of pizza sauce. Refrigerate for up to 5 days or freeze for 3 months.
Health Advantages: low calorie, low cholesterol, high calcium.
|Servings Per Recipe: 6|
|Amount Per serving|
|Calories:||280 cal||Carbohydrate Servings:||2|
|Carbohydrates:||35 g||Dietary Fiber:||3 g||Cholesterol:||30 mg|
|Fat:||6 g||Sodium:||702 mg||Saturated Fat:||3 g|
|Protein:||16 g||Potassium:||145 mg||Monounsaturated Fat:||2 g|
|Nutrition Bonus:||Vitamin A (120% daily value), Calcium (25% dv).|
|Exchanges:||2 starch, 1 vegetable, 1 1/2 medium-fat meat|