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EatingWell's Pepperoni Pizza
From EatingWell.com
Pizza is usually so high in saturated fat and sodium that it has 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.
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Nutritional Information
(per serving)
| Calories | 280 |
| Total Fat | 6g |
| Saturated Fat | 3g |
| Cholesterol | 30mg |
| Sodium | 597mg |
| Total Carbohydrate | 35g |
| Dietary Fiber | -- |
| Sugars | -- |
| Protein | 16g |
| Calcium | 0 |
Ingredients
| U.S. | Metric | Conversion chart |
- 1 pound(s) prepared whole-wheat pizza dough, thawed if frozen
- 1 cup(s) canned unseasoned pumpkin puree
- 1/2 cup(s) canned no-salt tomato sauce
- 1/2 teaspoon(s) garlic powder
- 1 cup(s) shredded part-skim mozzarella
- 1/2 cup(s) grated Parmesan cheese
- 2 ounce(s) turkey pepperoni
Directions
- Place oven rack in the lowest position; preheat to 450 degrees 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.
- Related Recipe: Whole-Wheat Pizza Dough
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