Healthy 3 Cheese Garden Vegetable Pizza with Whole Wheat Crust

I love taking favorite foods – like for example, muffins – and figuring out ways to make them lighter and healthier so I can indulge in them without guilt.

This tasty 3 cheese garden vegetable pizza with whole wheat crust is a great example of how easy it is to make pizza that is healthy and delicious.

I adapted it from The Pampered Chef.

It’s made with whole wheat pizza dough, reduced fat cheese and loaded with lots of fresh vegetables.

I used red bell peppers, onions, fresh Roma tomatoes and mushrooms, but most any combination of fresh vegetables will work.

Easy Healthy 3 Cheese Garden Vegetable Pizza

Easy Healthy 3 Cheese Garden Vegetable Pizza with Whole Wheat Crust

Other great healthy vegetable topping choices include thinly sliced zucchini, fresh roughly chopped spinach, quartered artichoke hearts, roasted bell peppers and fresh corn. (One of the most delicious pizzas I ever had was topped with a combination of fresh tomatoes, fresh corn and basil.)

Healthy 3 Cheese Garden Vegetable Pizza with Whole Wheat Crust Recipe
Prep time
Cook time
Total time
An easy healthy pizza loaded with fresh garden vegetables atop whole wheat crust.
Recipe type: Pizza
Serves: 12
  • 1 pound whole wheat pizza dough
  • 1 small onion, sliced into rings
  • 1 small red bell pepper, sliced
  • 2 plum tomatoes, sliced
  • 1 cup mushrooms, sliced
  • 2 garlic cloves, pressed
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1 cup (4 ounces) shredded low fat cheddar cheese
  • ¼ cup (1 ounce) grated fresh Parmesan cheese
  • 1 teaspoon Italian Seasoning Mix
  1. Preheat oven to 400°F.
  2. Press whole wheat dough out to fill a 10x15-inch pan. (I use a stone pan that I love for this, but a metal jelly roll pan will work too.)
  3. Bake the crust 7 minutes. Remove from the oven and place on a wire rack.
  4. While the crust is baking slice onion, pepper and tomatoes and mushrooms.
  5. Using a garlic press, press garlic over the warm crust and spread it out evenly.
  6. Sprinkle the mozzarella and cheddar cheeses evenly over crust.
  7. Top evenly with onion, pepper, mushrooms and tomatoes.
  8. Sprinkle grate Parmesan cheese over vegetables.
  9. Sprinkle with Italian seasoning mix.
  10. Return to the oven and bake 18 to 20 minutes or until crust is golden brown.
  11. Remove from oven. Cut into 12 rectangles using a sharp knife or pizza cutter.
Cook's Notes
Nutritional estimates per serving (1 slice): 158 calories, 5.2g fat, 19.7g carbs, 1.3g fiber, 8.9 g protein, 4 Weight Watchers Points Plus Values Pre-baking the pizza crust will help keep it from getting soggy when topped with vegetables that have a high water content. Sprinkling some of the cheese on the crust before topping the pizza provides a barrier between the crust and the moist toppings.

Source:Adapted from The Pampered Chef

More Weight Watchers Friendly Pizza Recipes

Easy Whole Wheat Pizza with Artichokes
Tex-Mex Chicken Flatbread
Slow Cooker Pizza Soup

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  1. Meredith says

    Hi there. This is an exact copy of a Pampered Chef recipe, so you might want to credit your source there. Other than substituting reduced fat cheeses, it’s exactly the same.

    Also these are tiny pieces for 4 points. The “main dish” serving would be to cut the pizza into 6 pieces- therefore 8 points.

    • says

      Thanks, Meredith. Back when I originally posted this I was still a Pampered Chef Consultant and in accordance with their contract, I was not to mention Pampered Chef from my website blog. Now that that is all behind me, I’ve named the original source of the inspiration for my pizza, even though there are several changes to it: type and amount of pizza dough, kinds of vegetables, and kinds of cheese. And of course the stone baking sheet is a dead giveaway. I love to bake with PC stones and stone pans.

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