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Quick & easy

Quick & easy:Build Your Own Pizza

18 min
8 min prep
10 min cook

Serves 6

Ingredients

  • 1 Wheat 7 inch pizza crusts, 3 pk
  • 1 1/2 cups Reduced fat mozzarella cheese, shredded
  • 3 oz Turkey pepperoni slices
  • 3 oz Healthy roasted garlic pasta sauce, about a third of a cup
  • 1/3 cup Diced bell peppers, any color

Instructions

  1. Preheat oven to 400ºF.
  2. Place pizza crust on a baking sheet and add your favorite toppings. Bake until cheese is melty, about 10 minutes.
  3. Note: 1 serving is approximately 3/4 of a pizza.

Nutrition

20gCarbs
8gFat
15gProtein

Nutrition Facts

6 servings

  • Amount Per Serving
    Calories200
  • % Daily Value*
  • Total Fat
    • 8g
    • 12%
  • Saturated Fat
    • 3.5g
    • 18%
  • Trans Fat
    • 0g
  • Cholesterol
    • 30mg
    • 10%
  • Sodium
    • 500mg
    • 21%
  • Total Carbohydrate
    • 20g
    • 7%
  • Dietary Fiber
    • 2g
  • Sugars
    • 3g
  • Protein
    • 15g
  • Vitamin C
    • 30%
  • Calcium
    • 45%
  • Iron
    • 8%
  • Vitamin A
    • 15%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.