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Roasted Vegetable Stuffed Pizza


My daughter found this one in a bread book at Border's book store, where she works part time. We modified it slightly, reducing the cheese and eliminating the salt from the bread dough. It was a *huge* hit. I have to say i liked it better than anything new we've had in quite a while. But then, i've always felt that pizza was the perfect food.

1 c Water
4 t Olive Oil
1 1/2 c Bread Flour
1 1/2 c Whole Wheat Flour
1 1/2 t Yeast
3 c Mushroom,Quartered
2 Zucchini,Sliced
1 Onion,Sliced
1 c Red Bell Peppers,Sliced
1 c Green Bell Peppers,Sliced
1 T Olive Oil
1 c Low Sodium Spaghetti Sauce
1 c Mozzarella Cheese,Shredded

Place first 5 ingredients in bread machine in order specified by manufacturer. Process on dough cycle. Meanwhile, combine veggies and 1 tablespoon oil in a large baking pan. Bake in 450 degree oven until tender and browned on the edges, about 20 minutes. Stir in pasta sauce and set aside. Grease the bottom and sides of a 9 inch springform pan. When dough is done, remove from bread machine, punch down and allow to rest 10 minutes. Separate into two balls, with about 3/4 of the dough in the largest one. Roll the large ball out to a 16 inch circle. Place in bottom and up the sides of the pan. Sprinkle half the cheese on the bottom. Place the veggie mixture on top of the cheese, then sprinkle the remaining cheese over. Roll the smaller ball to a 9 inch circle. Place over the mixture. Fold the edges of the bottom crust over the top and seal. Bake at 350 for 30-40 minutes, until golden brown. Cool in pan 20 minutes, then remove sides and cut into six wedges.

Yield: 6 Servings

Sodium Category: LowSodium

Nutrition Facts
Serving Size 1 Helping
Servings Per Recipe 6

Amount Per Serving
Calories 386
Calories from Fat 104

% Daily Values *

Total Fat 12 gr
  Saturated Fat 4 gr
  Polyunsaturated Fat 2 gr
  Monounsaturated Fat 6 gr
Cholesterol 15 mg
Sodium 86 mg
Potassium 652 mg
Carbohydrates 58 gr
  Dietary Fiber 7.5gr
Protein 15 gr
17%
18%
 
 
5%
3%
16%
19%
30%
 

Vitamin A
Vitamin C
Calcium
Iron
40%
130%
14%
22%

* Percent Daily Values are based on
a 2000 calorie diet

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