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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.

Source: EatingWell Magazine, August/September 2006


Recipe Summary test

35 mins


Ingredient Checklist


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

  • 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.


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

1 slice
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.

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