Forget delivery pizza, this home-made thin-crust pizza with mushrooms, peppers, and red onion is easy to make any night of the week. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Place a pizza stone on the lowest rack of the oven. Preheat oven to 450 degree F.

  • In a food processor or blender combine roasted red sweet peppers and pizza sauce. Cover and process or blend until smooth. Add salt to taste. Set aside.

  • In a large skillet heat oil over medium-high heat. Add red onion, green sweet pepper and mushrooms. Cook and stir about 5 minutes or until tender.

  • Divide pizza sauce mixture between tortillas, spreading evenly. Top with pepperoni and vegetable mixture. Sprinkle with cheese.

  • Transfer one of the pizzas to the hot pizza stone (see Tip). Bake about 5 minutes or until edges of the tortilla and the cheese are golden brown. Repeat with the remaining pizza.


Tip: To transfer the pizza to the hot stone, place pizza on a flat baking sheet; scoot pizza from baking sheet to pizza stone. When pizza is done, lift an edge of the pizza with a spatula, scoot the baking sheet under the pizza, and lift it off the stone.

Nutrition Facts

253 calories; total fat 11g 17% DV; saturated fat 4g; cholesterol 25mg 8% DV; sodium 625mg 25% DV; potassium -1mg; carbohydrates 24g 8% DV; fiber 4g 16% DV; sugar 3g; protein 14g 28% DV; exchange other carbs 2; vitamin a iu -1IU; vitamin c -1mg; folate -1mcg; calcium -1mg; iron -1mg; magnesium -1mg.