This healthy pizza recipe packs a hefty amount of vitamin C, vitamin B, potassium, and phytochemicals, which may help in providing protection against cancer. Our zucchini bell pepper pizza recipe is packed with healthy ingredients and is a great alternative to common delivery pizza. It cost less and tastes just as great, if not better than regular delivery pizza. 🍕🍕Zucchini-Bell Pepper Pizza🍕🍕
Yield: 8 servings | Serving Size: 1 slice | Calories: 115 | Previous Points: 2 | Points Plus: 3 | Total Fat: 7g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 8mg | Sodium: 280mg | Carbohydrates: 10g | Dietary Fiber: 2g | Sugars: 3g | Protein: 6g
Ingredients
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1 small red onion, cut in half then thinly sliced
1 cup sliced bell peppers
1 small zucchini, sliced
1/2 cup pizza sauce, no added sweeteners
1 (10- or 12-inch) whole-wheat thin pizza crust (Boboli Italian Thin Crust was used in this recipe)
1/2 cup diced sun-dried tomatoes, or 2 Roma tomatoes, sliced
8 green olives, diced
1 tablespoon chopped fresh basil
1/2 cup shredded 2% mozzarella cheese
Directions
Preheat oven to 450°.
In a large skillet, add oil, and sauté on medium-low heat for 1 minute, the garlic, onion, bell peppers (if using the Balsamic Bell Pepper recipe, do not sauté with the other ingredients), and zucchini slices.
Spread sauce over the crust, leaving 1 inch around the edges dry. Evenly distribute onto crust the garlic, onion, bell peppers, zucchini, sun-dried tomatoes, olives, basil, and mozzarella cheese. Preferably, place pizza directly onto middle oven rack. Otherwise, place pizza on a large cooking stone or cookie sheet. Bake 10 minutes or until cheese is melted and bubbly.

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