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Veggie Pizza
Source: Lara Rondinelli - from "Healthy Calendar Diabetic Cooking" published by the American Diabetes Association

Have your veggies and fun too with this pizza topped with broccoli,squash, bell peppers, and mozzarella.

Prep Time: 30 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 186.8
Total Carbs 28.4 g
Dietary Fiber 1.8 g
Sugars 0.9 g
Total Fat 4.3 g
Saturated Fat 0.8 g
Unsaturated Fat 0.1 g
Potassium 124.0 mg
Protein 8.1 g
Sodium 362.2 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1/2 Meat , 2 Starch
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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1 tsp  olive oil
1 cup  fresh broccoli florets
1 cup  sliced summer squash
1 cup  fresh mushrooms
1 each  medium red bell peppers
2 each  large garlic cloves
1 each  pizza crust dough
0 1/2 cup  part skim shredded mozzarella
0 1/4 tsp  black pepper
0 1/4 tsp  hot red pepper flakes
  1. Preheat oven to 450 degrees F. Add olive oil to a large nonstick skillet over medium heat. Add broccoli, squash, mushrooms, and red bell pepper; sauté for 3 minutes. Add garlic and sauté 30 more seconds.
  2. Place pizza crust on baking sheet. Spread the veggie mixture evenly over the pizza. Sprinkle with cheese, black pepper and red pepper flakes.
  3. Bake pizza in oven for 20 minutes or until cheese begins to lightly brown.

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