Recipe Image

EatingWell's Pepperoni Pizza

  • 15 m
  • 35 m
EatingWell Test Kitchen
“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. ”


    • 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)


  • 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.
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