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STIR-FRY VEGGIE PIZZA

5 cups fresh stir-fry vegetables such as broccoli, red and green bell peppers, red onion, zucchini
1 (12-inch) prepared thin pizza crust (preferably whole-grain)*
1/2 cup sugar-free pizza sauce
1/4 tsp red pepper flakes
1 1/2 cups shredded part-skim mozzarella cheese

Preheat oven to 425 degrees.

Over medium-high heat, heat a large nonstick skillet sprayed with nonstick cooking spray.  Add the vegetables and stir-fry 4 to 5 minutes or until crisp tender.

Place the pizza crust on a pizza baking sheet and top with the sauce.  Sprinkle the pepper flakes over the sauce (omit if you don’t want any heat).  Arrange the stir-fried veggies over the sauce and sprinkle with the cheese.

Bake at 425 degrees for 12 to 15 minutes or until the crust is golden brown and the cheese is melted.  Cut into 8 slices to serve.

Recipe and photo from an old diabetic magazine.

Yield: 4 servings of two slices.
Per serving: Approximately 312 calories, 21 grams of protein to 35 grams of carbs which is an excellent ratio for diabetics.

*You could also use a cauliflower crust which is popular today. The above nutritional values are for the regular thin pizza crust.

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