Crunchy Whole-Wheat Veggie Pizzas

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Crunchy Whole-Wheat Veggie PizzasRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

This installment of our Let's Cook! curriculum, designed to empower busy folks to cook healthier meals at home, is a real kid-pleaser. We use whole-wheat tortillas as quick pizza crusts--a trick inspired by our friends at

Serves 4 (serving size: 1 pizza)


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1 tablespoon olive oil
8 ounces presliced mushrooms
3 garlic cloves, minced
1 medium zucchini, thinly sliced
4 (8-inch) whole-wheat flour tortillas (such as Mission)
Cooking spray
1/2 cup unsalted tomato sauce
1/2 teaspoon dried oregano
Dash of salt
6 ounces part-skim mozzarella cheese, shredded (about 1 1/2 cups)


Hands-on: 22 Minutes
Total: 25 Minutes

1. Preheat broiler to high. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add mushrooms, garlic, and zucchini; sauté 6 minutes or until tender and mushroom liquid evaporates.

2. Arrange 2 tortillas on a baking sheet; coat tortillas with cooking spray. Broil 2 minutes or until browned. Place, browned side down, on a work surface. Repeat with other 2 tortillas.

3. Combine tomato sauce, ­oregano, and salt in a microwave-safe bowl; ­microwave at HIGH for 30 seconds. Spoon 2 tablespoons sauce on unbrowned side of each tortilla.

4. Divide vegetables over tortillas; sprinkle each with about 1/3 cup cheese. Place 2 pizzas on baking sheet. Broil 2 minutes or until cheese melts. Repeat with ­remaining pizzas.

Created date

August 2015

Nutritional Information

Calories 319
Fat 15.9 g
Satfat 6 g
Monofat 6.3 g
Polyfat 1.5 g
Protein 18 g
Carbohydrate 29 g
Fiber 4 g
Cholesterol 23 mg
Iron 1 mg
Sodium 643 mg
Calcium 327 mg