Farmstand Pizza

Farmstand Pizza

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From: Diabetic Living Magazine

Using premade pizza crusts means this dinner can be on the table in just 30 minutes. The vegetable sauce is prepared on the stove and the pizzas are finished up quickly on the grill.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • ¾ cup fresh or frozen corn kernels, thawed
  • ¾ cup 1-inch pieces fresh green beans
  • 1 cup fresh baby arugula or baby kale
  • ⅓ cup red bell pepper, chopped
  • 1 tablespoon lemon juice
  • 2 teaspoons olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon ground pepper
  • 1 recipe Whole-Wheat Individual Pizza Crusts (see associated recipe)
  • 6 tablespoons pizza sauce
  • 1½ cups shredded part-skim mozzarella cheese (6 ounces)


  • Prep

  • Ready In

  1. In a covered medium saucepan, cook corn in a small amount of boiling water for 2 minutes. Add green beans; cook about 5 minutes more or until vegetables are crisp-tender; drain. Rinse with cold water; drain again.
  2. In a medium bowl, combine corn mixture, arugula and sweet pepper. For vinaigrette, in a small screw-top jar combine lemon juice, oil, salt and ground pepper. Cover and shake well.
  3. Spread Whole-Wheat Individual Pizza Crusts with pizza sauce; sprinkle with cheese. For a charcoal or gas grill, place pizzas on the grill rack directly over low heat. Cover and grill 2 to 3 minutes or until heated through and cheese is melted. Remove from grill. Top with vegetable mixture and drizzle with vinaigrette.

Nutrition information

  • Serving size: 1 individual pizza
  • Per serving: 210 calories; 7 g fat(3 g sat); 3 g fiber; 26 g carbohydrates; 11 g protein; 60 mcg folate; 19 mg cholesterol; 3 g sugars; 713 IU vitamin A; 17 mg vitamin C; 249 mg calcium; 2 mg iron; 356 mg sodium; 259 mg potassium
  • Nutrition Bonus: Vitamin C (28% daily value), Calcium (25% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 medium-fat protein, ½ vegetable

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