Thin-Crust Vegetable Pizza



6 servings (serving size: 1/6 of pizza)

Recipe from

Oxmoor House

Nutritional Information

Calories 260
Caloriesfromfat 0.0 %
Fat 7.3 g
Satfat 3.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 13.4 g
Carbohydrate 14.2 g
Fiber 2.6 g
Cholesterol 19 mg
Iron 0.0 mg
Sodium 529 mg
Calcium 0.0 mg


1 (6 1/2-ounce) package pizza crust mix
1/3 cup yellow cornmeal
2/3 cup hot water
Cooking spray
1 teaspoon vegetable oil
1 large onion, sliced
1 small yellow squash, sliced
1 1/2 teaspoons salt-free herb-and-spice blend
1/4 teaspoon salt
2 tablespoons fat-free Italian dressing
1 tomato, cut into 6 slices
1 1/2 cups (6 ounces) shredded reduced-fat sharp Cheddar cheese


Preheat oven to 450°.

Combine pizza crust mix and cornmeal; add 2/3 cup water, stirring well. Shape dough into a ball; cover and let stand 5 minutes. Pat dough into a 14- x 11-inch rectangle on a large baking sheet coated with cooking spray. Bake at 450° for 5 minutes.

Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion and squash; sauté 10 minutes or until vegetables are tender. Stir in herb blend and salt.

Brush crust with dressing; top with onion mixture and tomato slices. Sprinkle with cheese. Bake at 450° for 10 minutes or until crust is golden and cheese melts.