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EatingWell's Pepperoni Pizza

:  August/September 2006, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 4.2 (134 votes)

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.


READER'S COMMENT:
"Over all great recipe but I did change a few things. I used whole wheat pitas because I could not find any whole wheat pizza dough (no time to make any either). I also used 1 can of tomato sauce and 1/2 can of pumpkin puree. I love having...
EatingWell's Pepperoni Pizza Recipe

6 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Healthy weight | High calcium | Heart healthy |

View Our Nutrition Guidelines »

Ingredients

  • 1 pound prepared whole-wheat pizza dough, (see Shopping Tip), thawed if frozen
  • 1 cup canned unseasoned pumpkin puree
  • 1/2 cup no-salt-added tomato sauce
  • 1/2 teaspoon garlic powder
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 ounces sliced turkey pepperoni (1/2 cup)

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Preparation

  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.

Tips & Notes

  • 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.

Nutrition

Per serving: 280 calories; 6 g fat ( 3 g sat , 2 g mono ); 30 mg cholesterol; 35 g carbohydrates; 16 g protein; 3 g fiber; 602 mg sodium; 153 mg potassium.

Nutrition Bonus: Vitamin A (120% daily value), Calcium (25% dv).

Carbohydrate Servings: 2

Exchanges: 2 starch, 1 vegetable, 1 1/2 medium-fat meat


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Recipe Categories

Publication
August/September 2006
EatingWell for a Healthy Heart Cookbook (2008)
Holiday
Super Bowl
Halloween
Total Time
30 minutes or less
Preparation/ Technique
Bake
Health & Diet Considerations
Heart healthy
High calcium
Healthy weight
Low cholesterol
Low calorie
Diabetes appropriate
Style/Theme
Make ahead instructions
Kid-friendly
Everyday favorites
Entertaining, casual
Comfort foods
Servings
6
Ethnic/Regional
Mediterranean
Italian
American
Season
Winter
Fall
Summer
Spring
Meal/Course
Dinner

Type of Dish
Pizza
Main dish, poultry
Ease of Preparation
Easy
Main Ingredient
Turkey
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