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Vegetarian Pizza

By Mayo Clinic staff

Nutritionist Tip:

This healthy pizza recipe is easy for young cooks to make in adults ready with the help of .

To be plant based, omit the cheese.

Number of copies

Service 6

  1. Low Fat
  2. High Fiber

    Healthy Carbs

  3. Low sodium


    A 12- to 15-inch refrigerated whole-wheat pizza crust

    3/4 cup pasta or pizza sauce

    1 teaspoon unsalted pasta herb seasoning, divided

  1. 3/4 cup grated low-sodium, low-fat mozzarella
  2. Choose 3 or more toppings from this list:

    1 small onion, chopped

  3. 1 large bell pepper, chopped
        1/4 cup green or black olives, sliced ​​

  4. 1 1/2 cups fresh sliced ​​mushrooms

    • 1 cup broccoli florets

        1 medium sized Zucchini, sliced ​​

          1 tomato, sliced ​​


    Check the crust packaged Baking temperature and time. Heat the oven. Place the crust on a baking stone or cookie sheet.

    Use a spatula to spread the sauce evenly over the crust. Sprinkle with 1/2 teaspoon Italian herb seasoning. Sprinkle cheese evenly over sauce. Then add the vegetable toppings. Sprinkle with remaining vanilla mixture.

    Bake pizza according to package directions. Remove from oven and cut into 6 wedges. Serve.

    Nutrition Analysis per Serving

      Serving Size: 1 slice (1/6 of a pizza)

      Total Carbs 31 g

      Dietary fiber

      5 grams

    • Sodium 132 mg
    • Saturated Fat 2 g
    • Total fat 4 g
      1. Trans fat 0 g

        1. Cholesterol
            9 mg


              10 g

      Monounsaturated fat

        1 g


        1. 200
              Total Sugar

              4 g

        2. Added sugar 0 g

Mayo Clinic Healthy Weight Pyramid Servings

      Protein and Dairy 1

          Vegetables 1

        1. Carbohydrates 1
              1. Diabetes Meal Plan Options

                    Meat and Meat Substitutes 1

                  1. Non-starchy vegetables 2
                  2. Starch ) 1

                This recipe is one of 50 recipes collected in “The Mayo” Clinic Kids Cookbook, published by Good Books.

                    August. February 2, 2022




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