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Roasted Veggie Pizza on Phyllo Crust
25 min prep time
30 min cook time
6servings
Recipe by
American Diabetes Association and American Heart Association
Source
Diabetes & Heart Healthy Recipes
Photo by
Mittera
How to Make Roasted Veggie Pizza on Phyllo Crust
A colorful variety of fresh vegetables nests on flaky, low carb phyllo crust, then is topped with just the right amount
of cheese. Roasting brings out the sweetness of the
veggies, packing the pizza with so much flavor that
no sauce is needed.
25 min prep time
30 min cook time
6servings
1 slice (1/6 pizza)
Print Recipe >
Step-By-Step Instructions:
- Preheat the oven to 425°F. Lightly spray a large baking pan with cooking spray.
- Arrange the spinach, cherry tomatoes, asparagus, mushrooms, bell pepper, and onion in a single layer in the pan. Lightly spray the vegetables with cooking spray. Sprinkle with the pepper. Roast for 10–15 minutes, or until the onion is tender-crisp. Transfer the vegetables to a plate.
- Wipe the baking pan with paper towels. Lightly spray the pan with cooking spray. Reduce the oven temperature to 400°F.
- Keeping the unused phyllo covered with a damp cloth or damp paper towels to prevent drying, place 1 sheet in the pan. Lightly spray with cooking spray. Repeat with the remaining phyllo, layering each sheet on top of the previous one.
- Spread the roasted vegetables over the layered phyllo. Sprinkle with the cheese, basil, and red pepper.
- Bake for 10–15 minutes, or until the mozzarella and Parmesan have melted and the crust is golden brown around the edges. Let cool for 5-10 minutes, then cut into 6 equal slices.
Nutrition facts
6 Servings
-
Serving Size
1 slice (1/6 pizza)
- Amount per serving Calories 100
-
Total Fat
2.5g
- Saturated Fat 1g
- Trans Fats 0g
- Cholesterol 3mg
- Sodium 135mg
-
Total Carbohydrate
15g
- Dietary Fiber 3g
- Total Sugars 4g
- Added Sugars 0g
- Protein 6g
- Potassium 460mg
- Phosphorous 120mg
Ingredients
olive oil cooking spray
1
baby spinach
3 cup
cherry tomatoes (halved)
12 oz
asparagus (trimmed, cut into 2-inch pieces)
12 oz
mushrooms, such as button, cremini, or portobello (thickly sliced)
6 oz
bell pepper, any color (chopped)
1
chopped red onion
1/2 cup
black pepper
1/4 tsp
frozen phyllo dough
6 sheets
shredded low-fat mozzarella
1/3 cup
grated Parmesan cheese
1/4 cup
dried oregano or dried basil
1/4 tsp
crushed red pepper flakes
1/8 tsp
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