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Technicolor Vegetable Pizzas 


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Diabetes-Friendly Recipe (Click for more information)
Diabetes-friendly RecipeX
This recipe contains:

Fat:
No more than 15g

Saturated Fat:
No more than 5g

Cholesterol:
No more than 300 mg

Sodium:
No more than 1000 mg

Carbohydrates:
No more than 50g

Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
Low-Carb Recipe (Click for more information)
Low-Carb RecipeX
This recipe contains:

Carbohydrates:
No more than 45g Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
High-Fiber Recipe (Click for more information)
High-Fiber RecipeX
This recipe contains:

Fiber:
At least 3g
High-Calcium Recipe (Click for more information)
High-Calcium RecipeX
This recipe contains:

Calcium:
At least 50 mg
Quick And Easy Recipe (Click for more information)
Quick and Easy RecipeX
This recipe requires 30 minutes or less for complete preparation.

Serves: 5 person(s)

Preparation Time: 10 mins
Cooking Time: 10 mins

Rose-colored glasses will not be needed to appreciate the variety of colors and blend of tastes offered by these.

Ingredients:

3 cup frozen mixed vegetables with mushrooms

5 slices Italian bread (per slice: 1 oz, or about 1" thick and 5" long)

1 Tbsp olive oil

1/2 cup prepared pizza sauce

1 cup finely chopped tomato

1/2 cup very finely diced onion

1 Tbsp dried oregano leaves

1 tsp garlic powder

2 1/2 Tbsp grated reduced-fat parmesan cheese


Directions:

Preheat oven to 350ºF and place oven rack in middle-high position.

Microwave frozen vegetables, then pat dry. Brush all bread slices lightly with oil and spread each with about 1 1/2 tablespoons sauce.

Combine all vegetables in a medium-sized bowl. Carefully spoon vegetable mixture equally onto bread slices. Sprinkle with oregano and garlic powder and then with cheese.

Bake in preheated oven about 5 to 7 minutes, until bread is brown on the edges and all vegetables are piping hot. Serve immediately.

Author:

Chef Carmen Jones, for Produce for Better Health Foundation
Fruits & Veggies - More Matters

Recipe Book Notes


 



NUTRITIONAL INFO 

(Per Serving)
Calories
187 cals
Kilojoules
783 kJ
Fat
4.8 g
Carbohydrates
31.2 g
Protein
5.9 g
Cholesterol
4.0 mg
Sodium
388 mg
Saturated Fat
1.1 g
Fiber
3.6 g
Calcium
73.0 mg
Total Sugars
5.9 g
Note: A dash indicates no data is available.