EatingWell's Pepperoni Pizza

EatingWell's Pepperoni Pizza

19 Reviews
From: EatingWell Magazine, August/September 2006

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 pound prepared whole-wheat pizza dough, (see Shopping Tip), thawed if frozen
  • 1 cup canned unseasoned pumpkin puree
  • ½ cup no-salt-added tomato sauce
  • ½ teaspoon garlic powder
  • 1 cup shredded part-skim mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 ounces sliced turkey pepperoni ( ½ cup)

Preparation

  • Active

  • Ready In

  1. Place oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
  2. 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.
  3. Whisk pumpkin puree, tomato sauce and garlic powder in a small bowl until combined.
  4. 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.
  • 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 information

  • Serving size: 1 slice
  • Per serving: 278 calories; 10 g fat(3 g sat); 3 g fiber; 36 g carbohydrates; 15 g protein; 9 mcg folate; 29 mg cholesterol; 4 g sugars; 1 g added sugars; 6,604 IU vitamin A; 3 mg vitamin C; 220 mg calcium; 1 mg iron; 616 mg sodium; 218 mg potassium
  • Nutrition Bonus: Vitamin A (132% daily value), Calcium (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 vegetable, 1½ medium-fat meat

Reviews 19

April 08, 2017
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By: Rebecca Grenier
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.
April 20, 2015
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By: EatingWell User
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
October 25, 2012
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By: EatingWell User
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
June 02, 2012
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By: EatingWell User
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!
March 10, 2010
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By: EatingWell User
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.
October 31, 2009
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By: EatingWell User
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.
September 22, 2009
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By: EatingWell User
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
September 22, 2009
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By: EatingWell User
it was delicouis it taste so good Desteny, brooklyn, ny
September 22, 2009
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By: EatingWell User
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
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