Veggie Pizza Squares Makeover Light
Transform your pizza night with this vibrant and guilt-free recipe for Veggie Pizza Squares Makeover Light! Featuring a crispy whole wheat crust and a creamy, protein-packed yogurt and low-fat cream cheese spread, this pizza swaps heavy ingredients for a lighter, wholesome twist. Fresh toppings like colorful bell peppers, zucchini, cherry tomatoes, and red onion deliver a rainbow of flavors and nutrients, while shredded part-skim mozzarella adds just the right amount of cheesy indulgence. Ready in under 35 minutes, this recipe is perfect as a quick dinner, appetizer, or party snack that can also be served cold. Packed with healthy ingredients and bursting with freshness, these veggie pizza squares are a family-friendly, crowd-pleasing treat that doesn’t sacrifice flavor for health.
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Recipe Information
Ingredients
- 1 pound Whole wheat pizza dough
- 1 spray Nonstick cooking spray
- 1 cup Plain Greek yogurt
- 4 ounces Low-fat cream cheese, softened
- 1 teaspoon Garlic powder
- 1 teaspoon Dried Italian seasoning
- 1 cup Shredded part-skim mozzarella cheese
- 1 medium Red bell pepper, diced
- 1 medium Yellow bell pepper, diced
- 1 small Zucchini, diced
- 1 cup Cherry tomatoes, halved
- 0.5 medium Red onion, finely diced
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Lightly spray a 9x13-inch baking sheet or rectangular pizza pan with nonstick cooking spray.
Roll out the whole wheat pizza dough on the prepared baking sheet, pressing it evenly into the pan.
Bake the pizza crust for 10-12 minutes or until lightly golden. Remove from the oven and allow it to cool completely.
In a medium mixing bowl, combine the Greek yogurt, softened cream cheese, garlic powder, and dried Italian seasoning. Whisk until smooth and creamy.
Spread the yogurt mixture evenly over the cooled pizza crust as the ‘sauce.’
Sprinkle the shredded mozzarella over the sauce layer.
Top the pizza with the prepared vegetables: red bell pepper, yellow bell pepper, zucchini, cherry tomatoes, and red onion.
Season the veggies with salt and black pepper to taste.
Garnish the pizza with chopped fresh parsley.
Cut the pizza into squares and serve immediately, or refrigerate for up to 4 hours if serving as a cold appetizer.
Nutrition Facts
Calories |
2078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 4589 mg | 200% | |
| Total Carbohydrate | 286.2 g | 104% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 42.8 g | ||
| Protein | 112.2 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1480 mg | 114% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2850 mg | 61% | |
*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.
