Vegetable Pizza
Enjoy fresh, delicious pizza made at home. You can spice this up with red pepper flakes or garlic powder. Try with whatever vegetables you have on hand.
- Yield
- 8 servings
- Serving size
- 1 slice, 1/8 of recipe
- Rating
- 3.65 of 5 (71 ratings)
Food groups
- Dairy: 1/2 cups
- Grains: 1 ounces
- Vegetables: 1/4 cups
Ingredients
- 3/4 cup low-sodium pizza sauce
- 1 large (12-inch) Italian pizza shell
- 1 cup broccoli, chopped
- 1 cup carrots, shredded
- 1/2 cup green bell pepper, sliced (or red bell pepper)
- 5 ounces part-skim mozzarella cheese, shredded
Directions
- Wash hands with soap and water.
- Preheat the oven to 450 degrees F. Spoon pizza sauce on pizza shell.
- Put pizza shell on a cookie sheet.
- Arrange vegetables over sauce.
- Sprinkle on the cheese.
- Bake for 10 minutes.
- When baked, cool pizza for 3 minutes before slicing.
- Cut into 8 wedges.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 159.77 |
| Total Fat | 6.59 g |
| Saturated Fat | 2.41 g |
| Monounsaturated Fat | 3 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 11.52 mg |
| Carbohydrates | 17.48 g |
| Dietary Fiber | 1.78 g |
| Total Sugars | 2.89 g |
| Added Sugars included | 0 g |
| Protein | 8.12 g |
| Calcium | 149 mg |
| Potassium | 226 mg |
| Sodium | 340.53 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 20 mg |
| Phosphorus | 161 mg |
| Selenium | 11 mg |
| Zinc | 1 mg |
| Vitamin A | 158 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.3 mcg |
| Vitamin C | 18 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 18 mcg |
| Folate | 79 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.2 mg |
| Niacin | 2 mg |
| Choline | 10 mg |
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Source
Recipe by: Adapted from Spunky Vegetable Pizza, California 5 A Day, It’s So Easy — Contra Costa Health Services
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/vegetable-pizza. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.