Fans of white pizza will love this version featuring chicken, veggies, fresh basil and Alfredo sauce. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Associated Recipes

Directions

  • Preheat oven to 425 degrees F. Grease a 14-inch round baking stone, 12-inch pizza pan or large baking sheet (see Tip). Sprinkle with cornmeal; set aside. On a lightly floured surface, roll Whole-Grain Pizza Crust dough into a 12-inch circle. Transfer to the prepared baking stone. Prick dough all over with a fork. Bake for 6 to 8 minutes or until crust is lightly browned.

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  • Spread Alfredo sauce over hot crust to within 1 inch of the edge. Top with chicken, tomatoes and zucchini; sprinkle with cheese. Bake for 8 to 10 minutes more or until cheese is melted and vegetables are softened.

  • Before serving, sprinkle with basil and, if desired, black pepper.

Tips

Tip: For easy cleanup and transfer, line baking stone with parchment paper. Use it to slide pizza on parchment to desired surface.

Nutrition Facts

310 calories; 9.1 g total fat; 4 g saturated fat; 46 mg cholesterol; 556 mg sodium. 336 mg potassium; 33.3 g carbohydrates; 4.2 g fiber; 2 g sugar; 23.8 g protein; 721 IU vitamin a iu; 9 mg vitamin c; 90 mcg folate; 214 mg calcium; 2 mg iron; 48 mg magnesium;

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