EatingWell's Pepperoni Pizza

Rating: 4.68 stars
19 Ratings
  • 5 star values: 16
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, August/September 2006

Gallery

Recipe Summary

total:
35 mins
Servings:
6
Nutrition Profile:
Low-Calorie
High Calcium
Bone Health
Healthy Aging
Low Added Sugars
Nutrition Info
Advertisement

Ingredients

Directions

  • Place oven rack in the lowest position; preheat to 450 degrees F. Coat a large baking sheet with cooking spray.

    Advertisement

  • 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.

  • Whisk pumpkin puree, tomato sauce and garlic powder in a small bowl until combined.

  • 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

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 Facts

Serving Size: 1 slice
Per Serving:
278 calories; protein 15.4g; carbohydrates 35.6g; dietary fiber 2.8g; sugars 3.6g; fat 10.1g; saturated fat 3.3g; cholesterol 29.4mg; vitamin a iu 6603.9IU; vitamin c 3.2mg; folate 9.3mcg; calcium 220.3mg; iron 1.1mg; magnesium 23.1mg; potassium 218.1mg; sodium 615.8mg; added sugar 1g.
Exchanges:

2 starch, 1 vegetable, 1 1/2 medium-fat meat
Advertisement

Reviews (2)

Read More Reviews
19 Ratings
  • 5 star values: 16
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 5 stars
10/31/2011
I made this pizza. I thought it was great. I used 1 cup of low sodium pizza sauce and 1/2 cup of pumpkin based on the reviews that it had gotten previously. It worked out great. Of course 1-1/2 cups of sauce is way more than you need for this one pizza. I would probably cover 3 pizzas with that much sauce. Also I used 2 cups of cheese (I know the cheese isn't very good for you but I did use skim mozzarella). The turkey pepperoni was great also. Michelle Pocomoke MD Read More
EatingWell User
Rating: 5 stars
10/31/2011
it was delicouis it taste so good Desteny brooklyn ny Read More
EatingWell User
Rating: 5 stars
10/31/2011
I was curious about the flavor of pumpkin in the sauce. If I make this again I would increase the tomato to double and cut the pumkin in half. Or skip the pumpkin all together. It had a very odd flavor. Anonymous Worcester MA Read More
Advertisement
EatingWell User
Rating: 5 stars
10/30/2011
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 the pumpkin in the sauce and none of my kids or my husband new anything was added to my normal pizza sauce. I even added the rest of the pumpkin to my spaghetti sauce with the same luck in no one tasting it. This is definitly going to be in all the pizza sauce I make from now on. Read More
Rebecca Grenier
Rating: 2 stars
04/09/2017
I made the recipe as written with one cup of pumpkin to 1/2 cup tomato and you definitely could taste the pumpkin. We ate it but I thought it did not taste good and would not make it again as written. I think lessening the amount of pumpkin is a good idea. Read More
EatingWell User
Rating: 5 stars
10/25/2012
i create my own marinara sauce with onion garlic and no salt tomato sauce then added in the 1/2 can of pumpkin puree..makes plenty that you can freeze. i also make my 100% whole wheat dough which i only use half so that it becomes a thin crust pizza and then it helps me feel less guilty about doubling up on the low fat mozzarella and turkey pepperoni. comes out great each time Read More
Advertisement
EatingWell User
Rating: 5 stars
10/31/2011
After reading all the comments I did change the recipe a bit. I only used 1/4 cup of pumpkin puree and 1 cup of tomato sauce. It turned out great! I couldn't really taste the pumpkin but it gave the sauce a great thickness. I would make this again with the changes. Ashley Charlotte NC Read More
EatingWell User
Rating: 5 stars
10/31/2011
I make this crazy tomato pumpkin sauce all the time and I think it is great. For some strange reason it comes out just like regular pizza sauce but is loaded with fiber and vitamins! My kids LOOOOVE it and never think twice about eating it! Karen Houston TX Read More
EatingWell User
Rating: 4 stars
06/02/2012
Yum!!! I did 1/2 cup pumpkin and 1 cup tomato and it turned out smooth and yummy. For extra flavor I also added southwestern chipotle flakes and oregano. A tip about the dough: have to people stretch and turn it at the same time. Then add some olive oil to it and knead so that when it is actually rolled out it will not snap back into a small blob. Pros: I loved mixing the pumpkin with the tomato sauce! Read More
Advertisement
© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 02/25/2021