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Healthy Pepperoni and Veggie Pizza

 
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A great healthy pizza for a delicious lunch or dinner.

Yield

2

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

1 small onions
sliced into half rings
7 whole mushrooms
sliced
*
8 slices salami
Reasonable thick slices (so they don't burn easily)
*
¼ whole sweet red bell peppers
sliced
*
1 large pita bread
*
3 tablespoons tomato sauce
1 pinch italian herbs
*
1 clove garlic
crushed and finely diced
40 grams cheddar cheese
grated

Directions

Pizza base:

I have used a large pita as my pizza base as it gets nice and crunchy and is lower in fat, however you can just as easily use a pizza dough. Also with the pita base it is better to cook it from frozen.

Pizza toppings:

I also like my pizza toppings crunchy and fresh, however, you could alternatively flash fry the onions, mushrooms and capsicum THEN put it on the pizza. Generally this creates a more soggy pizza. Depends what you feel like.

Heat the oven to 180 degrees celcius.

Spread the tomato sauce on the frozen pita base then sprinkle with italian herbs and garlic.

Place the sliced onions, mushrooms and capsicum on the pizza (I prefer to layer them a bit)

Top with the salami/pepperoni pieces.

Place in oven and cook until the salami begins to curl a bit and the veggies are cooked, then add the cheese on the pizza and return to the oven until it is melted.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 79g (2.8 oz)
Amount per Serving
Calories 10458% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 21mg 7%
Sodium 128mg 5%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 12g
Vitamin A 6% Vitamin C 10%
Calcium 16% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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