Quick & Light Veggie Pizza

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 91.5
  • Total Fat: 1.5 g
  • Cholesterol: 8.3 mg
  • Sodium: 289.7 mg
  • Total Carbs: 13.4 g
  • Dietary Fiber: 2.3 g
  • Protein: 6.9 g

View full nutritional breakdown of Quick & Light Veggie Pizza calories by ingredient
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Thin crust pizza, light on calories, full of taste Thin crust pizza, light on calories, full of taste
Number of Servings: 16


    *Whole Wheat Flour, 2 cup
    Water, warm, .75 cup
    Salt, 1 dash
    Yeast, bakers, 1 envelope
    Tomato Sauce, .5 cup
    Basil, 1 tbsp
    Orange Tomatoes, 1 tomato, thinly sliced
    Sweet peppers (bell), .5 medium , thinly sliced or diced
    Hormel Pillow Pak Sliced Turkey Pepperoni, 3 serving
    *Fat Free Mozzarella, 1 cup
    *Athenos Reduced Fat Feta Cheese, 2 oz


Makes 2 12-inch pizzas, 8 slices each

Mix salt, flour and yeast together. Add warm water and mix until it forms a ball. Knewad until elastic. Set in a bowl, covered witha towel, in a warm spot to rise for 30 minutes. Preheat oven to 450 while its rising.

After it has risen, cut dough into 2 portions, one for each pizza. Coat each pan or pizza stone with PAM spray, and then roll or stretch dough however you can to cover the pan.

Poke holes in the dough so it doesn't rise too much, and bake it for up to 10 minutes (less if on a pizza stone), until its golden brown.

After baking, spread tomato sauce thinly on the crust. Add the pepperoni, mozzarella cheese, and feta cheese, in that order. Then sprinkle with basil. On top, add tomatoes and bell pepper. Optional (not include in calorie count): sprinkle with paremsan cheese.

Bake pizzas for 5-10 more minutes, or until desired state of done-ness is acheived. Slice each pizza into 8 slices, and enjoy!

Number of Servings: 16

Recipe submitted by SparkPeople user MYS-TRI-MACHINE.

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