1package(11 to 14 ounces) refrigerated pizza dough
1cuppizza sauce (I used jarred tomato basil marinara sauce)
1cupshredded part-skim mozzarella cheese
your favorite vegetable toppings such as onions, mushrooms, peppers, broccoli florets, artichoke hearts, halved cherry tomatoes (I used broccoli florets, mushroom slices, and chopped red bell pepper)
Instructions
Ideal slow cooker size: 6-Quart. Spray your slow cooker with cooking spray.
Unroll the dough and place it on the bottom of the slow cooker. Spread it out, pressing it with your fingers, so it comes up on the sides about an inch or so.
Spread the sauce out evenly over the crust.
Sprinkle the sauce with ¾ cup of the cheese.
Scatter your vegetable toppings evenly over the cheese.
Sprinkle with the remaining ¼ cup of cheese.
Cover and cook on HIGH for 2 to 2-½ hours or until the crust begins to brown around the edges.
Uncover, being careful not to let the condensation on the lid drip onto the pizza.
Let stand for 15 minutes.
You should be able to lift the pizza out of the slow cooker with two spatulas.
Cut into 8 pieces.
Recipe Notes
Serving size: 1 sliceClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.6*SmartPoints (Green plan)6*SmartPoints (Blue plan)6*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Nutrition Facts
Vegetable Crock Pot Pizza Recipe
Amount Per Serving (1 slice)
Calories 174Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 26g9%
Fiber 1g4%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.