I often use Trader Joe’s whole wheat pre-made pizza dough (you can use a wine bottle to roll it out) on this day I happen to have a slightly less glamorous option handy: Giant brand pre-made 12″ thin crust pizza shells. I pre-heated the oven to 475, then I spread out a thick layer of pasta sauce (1.5 cups). Over the sauce I layered thinly sliced veggies: red onion, 2 green peppers, and a stalk of green onions.
Then I added added a generous amount – 1.5 cups of non-fat shredded mozzarella cheese. I like using the pizza dish with holes in it (pictured below) as it gives the crust a bit more varied texture: slightly crispy to slightly chewy.
Some other ideas, if you have time, that turn this into an almost gourmet pizza is to saute the vegetables for 5 minutes (w/ tomatoes or the pasta sauce) before putting them on the pizza, mixing in herbs into the pasta sauce (basil, thyme, oregano, rosemary), and putting a dash of red wine into the pasta sauce.
A realistic serving is 2 large slices (1/6 of the entire pizza) & contains: Calories 295 Fat 1 gram, Carbohydrate 52 grams, Protein 20 grams
By contrast, 2 slices of a typical cheese and veggie pizza would yield over 500 calories, over 15 grams of fat, while the carbohydrates and protein are about the same.
This pizza cost $3-4 in ingredients.