Healthy Vegetable Pizza
Hand-tossed pizza crust piled high with refried beans, cauliflower, zucchini, mushrooms, green chiles, and cheddar cheese.
Serving size: 1/6 of pizza
Instructions
| Ingredient |
Quantity |
Instructions |
|
|
Preheat oven to 500 F. |
| Santiago® Refried Beans |
1 bag
|
Place refried beans in steamtable pan. Stir in water; cover. Hold at least 25 minutes. |
| Water, boiling |
1/2 gal.
|
|
| Oat bran |
6 cup
|
Reserve 1 cup oat bran. Use remaining bran to sprinkle on work surface as you would use flour or cornmeal. |
| Pizza dough, commercially prepared |
6 lb.
|
For each pizza, place 12 ounces dough on work surface lightly sprinkled with oat bran. Roll or pat into 12-inch circle. Place circles on baking sheets sprinkled with oat bran. Spread each pizza shell with about 1-1/2 cups bean mixture. |
| Cauliflower florets, thinly sliced, blanched |
1 lb.
|
On each pizza, equally divide vegetables. |
| Zucchini, julienne, blanched |
2 lb.
|
|
| Mushroom, sliced |
1/2 lb.
|
|
| Green chile, thin strips |
13 oz.
|
|
| Cheddar cheese slices, low-sodium, 1-oz. |
1 1/2 lb.
|
Cut each cheese slice into 4 triangles. Arrange 12 cheese triangles around edge of each pizza. Bake for 15 to 20 minutes or until crust is lightly browned and topping is bubbly. Cut with pizza cutter into 6 pieces to serve. Makes 8 12-inch pizzas. |
Nutritional Information Per Serving
| Calories — 327.7 |
Protein — 14.76 g |
Fat — 10.19 g |
| Carbs — 45.91 g |
Iron — 3.38 mg |
Sodium — 543.9 mg |
| Potassium — 112.1 mg |
Zinc — 0.979 mg |
Vitamin A — 217.6 mg |
| Riboflavin — 0.282 mg |
Niacin — 3.336 mg |
Calcium — 172.6 mg |
| Cholesterol — 15.19 mg |
Vitamin B6 — 0.054 mg |
Vitamin B12 — 0.118 ug |
| Thiamine — 0.443 mg |
Phosphorus — 88.72 mg |
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