By Mayo Sanatorium Workers

Dietitian’s tip:

This wholesome pizza recipe is easy for young cooks to arrange with a small aid from an grownup.

To procure this plant basically based mostly, leave out cheese.

Sequence of servings

Serves 6

  1. Low Full
  2. High Fiber
  3. Wholesome carb
  4. Low Sodium

Factors

    One 12- to 15-budge refrigerated complete-wheat pizza crust

  1. 3/4 cup spaghetti or pizza sauce
  2. 1 teaspoon salt-free Italian herb seasoning, divided
  3. 3/4 cup grated low-sodium, low-rotund mozzarella
  4. Make a selection 3 or more toppings from this list:

  5. 1 exiguous onion, chopped
  6. 1 easy bell pepper, chopped
  7. 1/4 cup green or dark olives, sliced
  8. 1 1/2 cups sliced contemporary mushrooms
  9. 1 cup broccoli florets
  10. 1 medium zucchini, sliced
  11. 1 tomato, sliced

Directions

Compare the crust wrapper for baking temperature and time. Warmth the oven. Lay the crust on a baking stone or cookie sheet.

Exercise a spatula to evenly spread the sauce on the crust. Sprinkle with 1/2 teaspoon Italian herb seasoning. Sprinkle the cheese evenly over the sauce. Then add the vegetable toppings. Sprinkle with the final herb mix.

Bake the pizza in accordance to the wrapper instructions. Seize a long way from the oven and slice into 6 wedges. Wait on.

Dietary prognosis per serving

Serving measurement: 1 prick (1/6th of pizza)

  • Total carbohydrate 31 g
  • Dietary fiber 5 g
  • Sodium 132 mg
  • Saturated rotund 2 g
  • Total rotund 4 g
  • Trans rotund 0 g
  • Cholesterol 9 mg
  • Protein 10 g
  • Monounsaturated rotund 1 g
  • Calories 200
  • Total sugars 4 g
  • Added sugars 0 g

Mayo Sanatorium Wholesome Weight Pyramid Servings

  • Protein and dairy 1
  • Vegetables 1
  • Carbohydrates 1

Diabetes Meal Concept Picks

  • Meat and meat substitutes 1
  • Nonstarchy greens 2
  • Starches 1

This recipe is one amongst 50 unruffled in “The Mayo Sanatorium Children’ Cookbook,” printed by Accurate Books.

Aug. 02, 2022