Thin-Crust Pepperoni and Vegetable Pizza

Thin-Crust Pepperoni and Vegetable Pizza

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Rated: 1
  • Makes: 4 servings
  • Prep 25 mins
  • Bake 5 mins per pizza at 450 degrees F
  • Serving Size: 1/2pizza
  • Carb Grams Per Serving: 24


  • 1/3 cup chopped bottled roasted red sweet peppers
  • 1/3 cup pizza sauce
  • 2 teaspoons olive oil
  • 1/2 cup sliced red onion
  • 1/2 cup chopped green sweet pepper (1 small)
  • 1/2 cup sliced fresh mushrooms
  • 2 10-inch whole grain tortillas
  • 16 thin slices cooked turkey pepperoni (about 1/4 cup)
  • 1 cup shredded part-skim mozzarella cheese (4 ounces)


  1. Place a pizza stone on the lowest rack of the oven. Preheat oven to 450 degrees F.
  2. In a food processor or blender combine roasted red sweet peppers and pizza sauce. Cover and process or blend until smooth; set aside.
  3. In a large skillet heat oil over medium-high heat. Add red onion, green sweet pepper, and mushrooms. Cook and stir about 5 minutes or until tender.
  4. Divide pizza sauce mixture between tortillas, spreading evenly. Top with pepperoni and vegetable mixture. Sprinkle with cheese.
  5. Transfer one of the pizzas to the hot pizza stone.* Bake about 5 minutes or until edges of the tortilla and the cheese are golden brown. Repeat with the remaining pizza.


  • * To transfer the pizza to the hot stone, place pizza on a flat baking sheet; scoot pizza from baking sheet to pizza stone. When pizza is done, lift an edge of the pizza with a spatula, scoot the baking sheet under the pizza, and lift it off the stone.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 253 cal., 11 g total fat (4 g sat. fat), 25 mg chol., 625 mg sodium, 24 g carb. (4 g fiber, 3 g sugars), 14 g pro.

Diabetic Exchanges

Starch (d.e): 1.5; Vegetables (d.e): 0.5; Medium-Fat Meat (d.e): 1; Fat (d.e): 1;