Enjoy your pizza with a variety of healthy toppings (i.e. vegetables, reduced fat Mozzarella) without any guilt using this low fat cornmeal pizza crust. A touch of honey lends a hint of sweetness to this Easy Low-Fat Pizza Crust.
1 cup broccoli florets (bite size pieces)
1 carrot, peeled and thinly sliced
1/4 cup water
2 tablespoons oil
2 teaspoons jarred minced garlic (or 1 large garlic clove, peeled and minced)
1/2 sweet onion, such as Vidalia or Bermuda, peeled and thinly sliced
1 cup sliced mushrooms
1 cup fresh corn or frozen corn kernels
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1 pre-baked pizza crust, 10 to 12 inches
1-1/2 cup herbed tomato pizza sauce
2 cups shredded cooked turkey
1-1/2 cup shredded Mozzarella cheese
Heat oven to 450 degrees. Cover baking sheet with heavy duty aluminum foil. Place broccoli and carrots in microwave-safe bowl with water. Cover tightly with plastic wrap. Microwave on high (100 percent) for 2 minutes. Drain. Set aside.
Heat oil in large skillet on medium-high heat. Add garlic and onions. Saute 30 seconds. Add mushrooms. Saute 3 minutes. Add corn, broccoli, carrot, red pepper flakes and salt. Saute 2 minutes. Remove from heat.
Place pizza crust on baking sheet. Spread sauce over crust. Top sauce with vegetables and turkey. Sprinkle with cheese.
Bake at 450 degrees for 10 to 12 minutes, or until cheese melts and crust is crisp. Let stand 2 minutes. Slice and serve. Recipe makes 4 servings Turkey and Vegetable Pizza.
Note: Other vegetables such as yellow squash, bell peppers or eggplant slices can be used along with or instead of those specified.
Recipe makes 4 servings.
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