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Low-Fat Garden Pizza
| Ingredients | |||
| 1 | pk | pizza crust mix | |
| 2 | cup | mushrooms, sliced | |
| 1 1/2 | cup | carrot, shredded | |
| 1 | cup | zucchini, finely sliced | |
| 1/2 | cup | onion, chopped | |
| 1 | tablespoon | vegetable oil | |
| 8 | oz | tomato sauce | |
| 1/2 | teaspoon | garlic | |
| 1/2 | teaspoon | fennel | |
| 1 | teaspoon | basil | |
| 1 | teaspoon | oregano | |
| 1 | teaspoon | brown sugar | |
| 1 | cup | mozzarella cheese, part-skim | |
| 1/2 | cup | parmesan cheese | |
Directions: | |||
| Pre-heat oven to 425 degrees. Spray a 14 inch pizza crisper pan with nonstick cooking spray. Press prepared crust onto pan and bake for 14 to 16 minutes. Meanwhile saute mushrooms, carrots, zucchini and onion in oil over medium heat for 3 minutes. When crust in prebaked, sprinkle with vegetables, sauce, seasonings, sugar and cheeses. Bake for 15 more minutes. NUTRIENTS PER SERVING: 248 CALORIES 52% CARBOHYDRATE 19% PROTEIN 29% FAT | |||
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