Three-Pepper Pizza - 36.2g Carbs, 2.1g Fiber
From: Oxmoor House
Pizza gets a bad rap, but when topped with veggies like bell peppers,
it's a great source of calcium and vitamin C. Try using a whole-wheat
crust for an extra boost of fiber.
This Recipe Is:
* Diabetic Friendly
* Low Calorie
* Low Cholesterol
* Meatless
* Low Saturated Fat
Servings: 6
Serving size: 1 wedge
1/4 tsp Italian seasoning
1/3 cup tomato paste
1/4 cup water
1 (12-inch) pre-baked refrigerated pizza crust
1 cup (4 oz) shredded part-skim mozzarella cheese
1 1/2 cups diced green, red, and yellow bell pepper (about 3 small peppers)
1/2 onion, chopped
Preheat oven to 450 degrees F.
Combine seasoning, tomato paste, and water in a small bowl; stir well.
Spread over pizza crust. Top evenly with cheese. Sprinkle bell pepper
and onion evenly over cheese.
Bake at 450 degrees F for 10 to 12 minutes or until cheese melts. Cut
into 6 wedges, and serve.
Tip: Bell peppers come in an assortment of colors: green, red, yellow,
orange, brown, and purple. The color depends on variety and ripeness.
When peppers are picked before they reach maturity, they are green.
But when left on the vine a little longer, a pepper ripens and changes
color, depending on its variety.
Servings: 6
Serving size: 1 wedge
Nutrition per Serving:
236 Calories, 0.0% from Fat, 6.1g Fat, 2g Sat, 0g Mono, 0g Poly,
10mg Cholesterol, 10.3g Protein, 352mg Sodium, 0.0mg Iron,
36.2g Carbs, 2.1g Fiber
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