EatingWell’s Pepperoni Pizza

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.

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Ingredients

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

directions

Prep: 15 min Total: 45 min

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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.

notes

Shopping tip: Look for balls of whole-wheat pizza dough at your supermarket, fresh or frozen and without any hydrogenated oils.

nutritional information

Calories: 280		Fiber: 3 g
Fat: 6 g		Saturated Fat: 3 g
Carbohydrates: 35 g		Protein: 16 g
Sodium: 602 mg		Monounsaturated Fat: 2 g
Exchanges: 2 starch, 1 vegetable, 1 1/2 medium-fat meat		Cholesterol: 30 g
Carbohydrate Servings: 2		Potassium: 153 mg
Nutrition Bonus: Vitamin A (120% daily value), Calcium (25% dv).

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EatingWell’s Pepperoni Pizza

Ingredients

directions

notes

nutritional information