Vegetable Pita Pizzas

Vegetable Pita Pizzas

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From: Diabetic Living Magazine

These mini pizzas are topped with an assortment of veggies, including broccoli, mushrooms and carrots, and are an ideal light lunch or mid-afternoon snack. They're made on whole-wheat pita rounds and are ready in just 25 minutes.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 large whole-wheat pita bread rounds
  • Nonstick cooking spray
  • ½ cup assorted fresh vegetables (such as small broccoli or cauliflower florets, red sweet pepper strips, sliced fresh mushrooms and/or chopped carrot)
  • ¼ cup pizza sauce
  • ¼ cup shredded mozzarella cheese (1 ounce)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 400°F. Place pita bread rounds on a baking sheet. Bake for 5 minutes.
  2. Meanwhile, coat an unheated small skillet with nonstick cooking spray. Preheat over medium heat. Add the vegetables; cook and stir until crisp-tender.
  3. Spread pizza sauce on pita bread rounds; sprinkle with cooked vegetables and cheese. Bake for 8 to 10 minutes more or until light brown. Serve warm.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 116 calories; 2 g fat(1 g sat); 3 g fiber; 20 g carbohydrates; 6 g protein; 19 mcg folate; 5 mg cholesterol; 1 g sugars; 0 g added sugars; 210 IU vitamin A; 12 mg vitamin C; 73 mg calcium; 1 mg iron; 248 mg sodium; 152 mg potassium
  • Nutrition Bonus: Vitamin C (20% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ fat, ½ vegetable

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