Guilt-Free Stuffed Whole Wheat Pizza
Loaded With Cheese, Veggies -- and Flavor!
Heat oven to 425 degrees.
Heat a large nonstick skillet over medium-heat, heat until hot.
Coat with cooking spray.
Add vegetables and garlic; stir-fry (really saut??) 2 to 5 minutes , or until vegetables are crisp-tender.
Season to taste with salt and pepper, if desired.
Combine pizza sauce, olive relish, and sundried tomato bits.
Spread over pizza crust; top with cooked vegetables and cheese.
Bake pizza directly on oven rack 10 to 15 minutes, or until crust is golden brown and cheese is melted.
Cut pizza into 8 wedges.
Two slices per serving. Each serving has 322 calories.
Total fat: 11.5 grams
Saturated fat: 3.5 g
Healthy fats: 7.9 g
Fiber: 5.7 g
Carbohydrates: 44.2 g
Sugar: 3.5 g
Protein: 12.2 g
Sodium: 682 mg
Calcium: 151 mg
Magnesium: 44 mg
Selenium: 2.9 mcg
Potassium: 481 mg
Recipe taken from the book "YOU ON A DIET: The Owner's Manual for Waist Management" by Michael F. Roizen, M.D. and Mehmet C. Oz, M.D. published by Free Press.
This recipe was styled by chef Karen Pickus for Good Morning America.