For Toppings 1/2 cup fresh spinach, coarsely chopped 1/3 cup chopped brown mushrooms 4 thin rings red onion 1/4 cup shredded fat-free mozzarella cheese (or alternative below) One-half wedge The Laughing Cow Light Creamy Swiss cheese 1 tsp. fat-free sour cream 1/4 tsp. crushed garlic dash paprika dash salt, or more to taste dash black pepper, or more to taste
Directions: Preheat oven to 400 degrees.
Place the cheese wedge half, sour cream, and garlic in a small microwave-safe bowl. Microwave for 15 seconds. Add 1/2 tbsp. water and a dash each of salt & pepper, and then mix to combine. This is your Alfredo sauce. Set aside.
Place Fiber One and oats in a blender, and grind until a breadcrumb-like consistency is reached. In a small bowl, combine the "breadcrumb" mixture and egg substitute. Add a little salt & pepper, if you like. Mix well.
Bring a pan sprayed with nonstick spray to medium heat on the stove. Spoon crust mixture into the pan and, using the back of the spoon, smooth into a circular shape (larger for a thin crust, smaller for a thick crust). Raise heat to medium-high. Spray a spatula on both sides with nonstick spray. Allow crust to cook until the bottom is lightly browned (about 2 minutes), and then gently flip with the spatula. Once both sides are lightly browned, remove crust from the pan, and place it on a plate to cool.
Remove the pan from heat and re-spray with nonstick spray. Return it to medium heat on the stove. Add the spinach and mushrooms and cook until spinach has wilted, about 1 minute. Remove from heat and set aside.
Spread Alfredo sauce evenly onto the crust, leaving a border of about half an inch. Evenly distribute spinach and mushroom mixture over the sauce, and sprinkle mozzarella evenly over the veggies. Top with red onion and sprinkle with paprika.
Place pizza on a baking sheet sprayed with nonstick spray (or directly on the oven rack), and bake in the oven for 10 minutes. Cut into quarters, and mange!
MAKES 1 SERVING
HG Alternative! If you can't find fat-free mozzarella (or you just don't like it), feel free to use part-skim mozzarella instead. Then your pizza will clock in with 269 calories and 8.5g fat.
Just Veggin' Pizza
PER SERVING (1/8th of pizza): 150 calories, 1.5g fat, 572mg sodium, 26.5g carbs, 1g fiber, 4g sugars, 7g protein -- PointsPlus® value 4*
Eggplant, zucchini, mushrooms, and peppers?! It's a pizzalicious veggie explosion!
Ingredients: 1 can refrigerated Pillsbury Classic Pizza Crust dough 1 small Japanese eggplant, thinly sliced widthwise, ends removed (or 3 oz. regular eggplant, thinly sliced and cut into bite-sized pieces) 1 small zucchini, thinly sliced widthwise, ends removed 3/4 cup canned tomato sauce with Italian seasonings 3/4 cup shredded fat-free mozzarella cheese (or alternative below) 1/2 cup sliced brown mushrooms 1/3 cup chopped red bell peppers Optional toppings: reduced-fat Parmesan-style grated topping, red pepper flakes
Directions: Preheat oven to 425 degrees.
Roll out pizza dough into a large rectangle about 12 inches by 16 inches. Transfer to a large baking sheet sprayed with nonstick spray.
Spread tomato sauce over the dough, leaving about a half-inch border for the crust. Place the eggplant and zucchini slices evenly over the sauce, and then sprinkle with the mozzarella cheese. Evenly distribute mushrooms and peppers over the pizza.
Bake in the oven for about 15 minutes, until the crust is a nice shade of golden brown. Cut into 8 pieces. If you like, top your piece with some reduced-fat Parmesan-style grated topping and/or red pepper flakes. Now dig in!
MAKES 8 SERVINGS
HG Alternative! No fat-free mozzarella? No worries! Make this with part-skim mozzarella, and each serving will have 165 calories and 3.5g fat.
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*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.