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Vegetable Pita Pizza
Source: dLife

Individual size pita bread pizza topped with eggplant, zucchini, and tomato.

Rating:
Prep Time: 15 minutes
Cook Time: 8 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 262.9
Total Carbs 43.5 g
Dietary Fiber 15.3 g
Sugars 11.3 g
Total Fat 5.3 g
Saturated Fat 2.7 g
Unsaturated Fat 0.5 g
Potassium 1135.1 mg
Protein 15.6 g
Sodium 493.7 mg
Dietary Exchanges
1/2 Fat , 4 1/2 Vegetables , 1/2 Fruits , 1 1/2 Starch , 3 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients Directions
  1. Place one oven rack for broiling and set the other rack in the middle. Preheat the broiler.
  2. Cut the pita bread in half. Set on a baking sheet with the rough side up and sprinkle half of the cheese on top.
  3. Spray a separate baking sheet with the cooking spray.
  4. Set the vegetables on the sheet and sprinkle with salt and pepper. Gently spray with the cooking spray.
  5. Broil for 2 minutes or until the vegetables are slightly browned.
  6. Turn all of the vegetables, except for the tomatoes, and broil for an additional 1 to 2 minutes.
  7. Take the vegetables out of the oven and set the oven heat to 500 degrees.
  8. Separate the vegetables onto the pita slices. Sprinkle with garlic powder and the rest of the cheese.
  9. Bake for approximately 5 to 8 minutes. Sprinkle the basil on top.

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