Pepperoni pizza gets a healthful makeover with whole-wheat pizza dough and a flavorful tomato sauce that, thanks to the addition of pumpkin puree, provides extra beta carotene and fiber. We've topped the pie with low-fat turkey pepperoni, but if you like, use your favorite sliced vegetables instead. Source: EatingWell Magazine, August/September 2006

EatingWell Test Kitchen
Advertisement

Ingredients

Directions

  • Place oven rack in the lowest position; preheat to 450 degrees F. Coat a large baking sheet with cooking spray.

    Advertisement
  • 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.

Tips

Make Ahead Tip: Use leftover tomato sauce and pumpkin to make a second batch of pizza sauce. Refrigerate for up to 5 days or freeze for 3 months.

Shopping tip: Look for balls of whole-wheat pizza dough at your supermarket, fresh or frozen and without any hydrogenated oils.

Nutrition Facts

278 calories; 10.1 g total fat; 3.3 g saturated fat; 29 mg cholesterol; 616 mg sodium. 218 mg potassium; 35.6 g carbohydrates; 2.8 g fiber; 4 g sugar; 15.4 g protein; 6604 IU vitamin a iu; 3 mg vitamin c; 9 mcg folate; 220 mg calcium; 1 mg iron; 23 mg magnesium; 1 g added sugar;

Reviews (19)

Read More Reviews
19 Ratings
  • 5 star values: 16
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
04/09/2017
I made the recipe as written with one cup of pumpkin to 1/2 cup tomato and you definitely could taste the pumpkin. We ate it but I thought it did not taste good and would not make it again as written. I think lessening the amount of pumpkin is a good idea. Read More
Rating: 3 stars
04/21/2015
Great idea The first time I made this there wasn't enough of a tomato taste. So the 2nd time I made the pumpkin-to-tomato sauce ratio 1-to-1. The pumpkin then blended right in and the tomato sauce shone through. I have since made pizza spaghetti lasagna etc. with pumpkin in the sauce. It's great and it's thanks to this recipe. Pros: easy great idea Cons: not perfect Read More
Rating: 5 stars
10/25/2012
i create my own marinara sauce with onion garlic and no salt tomato sauce then added in the 1/2 can of pumpkin puree..makes plenty that you can freeze. i also make my 100% whole wheat dough which i only use half so that it becomes a thin crust pizza and then it helps me feel less guilty about doubling up on the low fat mozzarella and turkey pepperoni. comes out great each time Read More
Advertisement
Rating: 4 stars
06/02/2012
Yum!!! I did 1/2 cup pumpkin and 1 cup tomato and it turned out smooth and yummy. For extra flavor I also added southwestern chipotle flakes and oregano. A tip about the dough: have to people stretch and turn it at the same time. Then add some olive oil to it and knead so that when it is actually rolled out it will not snap back into a small blob. Pros: I loved mixing the pumpkin with the tomato sauce! Read More
Rating: 5 stars
10/31/2011
I made the pizza and my kids loved it!!!!!!And it was wworth all that money!Instead of those 2.50 cheap bad nasty unhealthy pizza from our pizza store we can all enjoy some healthy delicous EatingWell's Pepperoni Pizza!!!!!!! Naomi nyc NY Read More
Rating: 5 stars
10/31/2011
it was delicouis it taste so good Desteny brooklyn ny Read More
Advertisement
Rating: 5 stars
10/31/2011
I made this pizza. I thought it was great. I used 1 cup of low sodium pizza sauce and 1/2 cup of pumpkin based on the reviews that it had gotten previously. It worked out great. Of course 1-1/2 cups of sauce is way more than you need for this one pizza. I would probably cover 3 pizzas with that much sauce. Also I used 2 cups of cheese (I know the cheese isn't very good for you but I did use skim mozzarella). The turkey pepperoni was great also. Michelle Pocomoke MD Read More
Rating: 5 stars
10/31/2011
After reading all the comments I did change the recipe a bit. I only used 1/4 cup of pumpkin puree and 1 cup of tomato sauce. It turned out great! I couldn't really taste the pumpkin but it gave the sauce a great thickness. I would make this again with the changes. Ashley Charlotte NC Read More
Rating: 5 stars
10/31/2011
Just to be clear sodium NITRATE is largely considered safe and healthy in food (its found in most leafy veggies) where as sodium NITRITE is used for curring meats and is in question for causing cancer. Ricky Chesapeake VA Read More
Rating: 5 stars
10/31/2011
There is sodium nitrate in most turkey pepperoni. Eating well doesn't consist of a diet of sodium nitrate. David Austin TX Read More
Rating: 5 stars
10/31/2011
Recipe was ok. The pumpkin puree just seems out of place. If your aim is to hide healthies from the kids... the better way is to chop veggies extremely fine dice and put under the cheese. biggaychef Bolivar MO Read More
Rating: 5 stars
10/31/2011
I make this crazy tomato pumpkin sauce all the time and I think it is great. For some strange reason it comes out just like regular pizza sauce but is loaded with fiber and vitamins! My kids LOOOOVE it and never think twice about eating it! Karen Houston TX Read More
Rating: 5 stars
10/31/2011
It was not good at all. Lissy Los Angeles CA Read More
Rating: 5 stars
10/31/2011
Healthier yet "Nitrate Free" pepperoni Anonymous Bloomington MN Read More
Rating: 5 stars
10/31/2011
Awesome I love pizza. Anonymous Olney MD Read More
Rating: 5 stars
10/31/2011
The pumpkin puree wasn't that great. I recommend either using 1/4 or 1/2 cup pumpkin and more tomato sauce or use Marinara. It wasn't "bad" but it wasn't "great" either. Anonymous Bartlesville OK Read More
Rating: 5 stars
10/31/2011
I was curious about the flavor of pumpkin in the sauce. If I make this again I would increase the tomato to double and cut the pumkin in half. Or skip the pumpkin all together. It had a very odd flavor. Anonymous Worcester MA Read More
Rating: 5 stars
10/30/2011
if you like finding recipes that add healthful ingredients to foods that are typically "bad for you" foods then this is a good one. the sauce freezes well. if you usually eat your pizza with xtra chz and six meats then u prob wont like this but otherwise we enjoyed it. added veggies to topping also. made it feel like when you order the "everything" pizza. toppings can be whatever you like...chicken veggies etc. if you don;t like turkey pepperoni DON'T USE IT! jeez. for people who are overweight and trying to eat better some turkey pepperoni beats the sausage and pepperoni pizza from the pizza house up the rd. Read More
Rating: 5 stars
10/30/2011
Over all great recipe but I did change a few things. I used whole wheat pitas because I could not find any whole wheat pizza dough (no time to make any either). I also used 1 can of tomato sauce and 1/2 can of pumpkin puree. I love having the pumpkin in the sauce and none of my kids or my husband new anything was added to my normal pizza sauce. I even added the rest of the pumpkin to my spaghetti sauce with the same luck in no one tasting it. This is definitly going to be in all the pizza sauce I make from now on. Read More