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Personal Veggie Pizzas

 Personal Veggie Pizzas
My mom and I like eating healthy—so this figure-friendly pizza is our favorite. The assorted veggies and crisp, golden crust are so tasty, no one will miss the sauce.—Amber Gerrity, West Seneca, NY
2 ServingsPrep: 25 min. Bake: 15 min.


  • 1 package (6-1/2 ounces) pizza crust mix
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese
  • 1 plum tomato, thinly sliced
  • 1/4 cup crumbled tomato and basil feta cheese
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup chopped sweet onion
  • 3/4 cup sliced fresh mushrooms
  • 1/4 cup chopped fresh or frozen chopped broccoli
  • 1/4 to 1/2 teaspoon crushed red pepper flakes


  • Prepare crust mix according to package directions. Divide dough in
  • half; press each into a 7-in. circle on a greased baking sheet.
  • Build up edges slightly.
  • In a small bowl, combine the oil, garlic, oregano, salt, and pepper;
  • spread over crusts. Sprinkle with Parmesan cheese. Top with tomato,
  • feta, mozzarella, onion, mushrooms, broccoli and pepper flakes.
  • Bake at 450° for 12-15 minutes or until crust is golden brown and
  • cheese is melted.

2 of 2

Personal Veggie Pizzas (continued)

Directions (continued)

  • Yield: 2 servings.
Nutritional Facts: 1 pizza equals 669 calories, 28 g fat (10 g saturated fat), 45 mg cholesterol, 1,276 mg sodium, 72 g carbohydrate, 4 g fiber, 30 g protein.
Wine: This recipe pairs well with a sweet red wine.: Taste of Home Special Offer: Enjoy this recipe with Fizz 56 Brachetto Italy N/V, sparkling and sweet with hints of raspberry and cherry. Buy now and get 3 bottles for $49.99. Order Now