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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.
Recipe Notes
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.
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!
How Many Calories and WW Points in Three Cheese Garden Vegetable Pizza?
According to my calculations, each slice has about 158 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
4 SmartPoints (Green plan)
4 SmartPoints (Blue plan)
4 SmartPoints (Purple plan)
4 PointsPlus (Old plan)
If you’ve made this Healthy Whole Wheat Veggie Pizza, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Healthy 3 Cheese Garden Vegetable Pizza with Whole Wheat Crust Recipe
Equipment
Ingredients
- 1 pound whole wheat pizza dough
- 1 small onion, sliced into rings
- 1 small red bell pepper, sliced
- 2 plum Roma 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
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 1 teaspoon Italian Seasoning Mix
Instructions
- Preheat oven to 400°F.
- Press whole wheat dough out to fill a 10×15-inch pan. (I use a stone pan that I love for this, but a metal jelly roll pan will work too.)
- Bake the crust 7 minutes. Remove from the oven and place on a wire rack.
- While the crust is baking slice onion, pepper and tomatoes and mushrooms.
- Using a garlic press, press garlic over the warm crust and spread it out evenly.
- Sprinkle the mozzarella and cheddar cheeses evenly over crust.
- Top evenly with onion, pepper, mushrooms and tomatoes.
- Sprinkle grate Parmesan cheese over vegetables.
- Sprinkle with Italian seasoning mix.
- Return to the oven and bake 18 to 20 minutes or until crust is golden brown.
- Remove from oven. Cut into 12 rectangles using a sharp knife or pizza cutter (affiliate link).
Notes
(Must be logged into WW on a smartphone or tablet.) 4 SmartPoints (Green plan) 4 SmartPoints (Blue plan) 4 SmartPoints (Purple plan) 4 PointsPlus (Old plan) 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Adapted from The Pampered Chef
Here is a video with 3 more ideas for making healthier pizza…
Where do you get whole wheat pizza dough?
Hi Charla,
I’ve been able to buy it at my grocery store. If you can’t find it, I’d just substitute white pizza crust dough.
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.
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.