Sugar-Free Garden Pizza Slice
Elevate pizza night with this wholesome and guilt-free Sugar-Free Garden Pizza Slice! Crafted with a light and hearty whole wheat crust, this recipe combines vibrant garden-fresh toppings like bell peppers, mushrooms, zucchini, and spinach for a nutrient-packed bite. The homemade tomato sauce, seasoned to perfection with dried oregano, basil, and garlic powder, is entirely sugar-free, keeping flavors bold and natural. Finished with a sprinkle of melty part-skim mozzarella cheese, this pizza offers all the satisfaction without compromising on health. Whether you’re seeking a vegetarian option, a healthier meal idea, or just love indulging in fresh flavors, this customizable delight is ready in about an hour and perfect for family dinners or casual gatherings.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 packet Instant yeast
- 1 teaspoon Salt
- 0.75 cup Warm water
- 2 tablespoons Olive oil
- 1 small can (6 oz) Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Ground black pepper
- 1 cup Sliced bell peppers
- 1 cup Sliced mushrooms
- 0.5 cup Red onion, sliced
- 1 small Zucchini, thinly sliced
- 1 cup Fresh spinach
- 1 cup Part-skim mozzarella cheese, shredded
Instructions
In a large bowl, combine the whole wheat flour, instant yeast, and salt.
Add warm water and olive oil to the flour mixture. Stir until a dough begins to form.
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise in a warm place for about 30 minutes or until it doubles in size.
Preheat your oven to 475°F (245°C) and place a baking stone or an inverted baking sheet inside to heat.
In a small bowl, mix together the tomato paste, dried oregano, dried basil, garlic powder, and ground black pepper for the sauce. Set aside.
Once risen, punch down the dough and roll it out on a piece of parchment paper to form a 12-inch round.
Spread the prepared tomato sauce evenly over the stretched dough, leaving a small border for the crust.
Distribute the bell peppers, mushrooms, red onion, zucchini, and spinach evenly over the sauce.
Sprinkle the pizza with shredded mozzarella cheese.
Carefully transfer the parchment paper with the pizza onto the preheated baking stone or sheet.
Bake in the oven for 15-20 minutes, until the crust is golden brown and the cheese is melted and bubbly.
Remove the pizza from the oven and let it cool for a few minutes before slicing.
Cut into 6 slices and serve warm.
Nutrition Facts
Calories |
1681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 3243 mg | 141% | |
| Total Carbohydrate | 241.6 g | 88% | |
| Dietary Fiber | 46.3 g | 165% | |
| Total Sugars | 39.5 g | ||
| Protein | 78.1 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1067 mg | 82% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3938 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
