Thin-Crust Vegetable Pizza

Yield: 6 servings (serving size: 1/6 of pizza)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 260
  • Calories from fat: 0.0%
  • Fat: 7.3g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 13.4g
  • Carbohydrate: 14.2g
  • Fiber: 2.6g
  • Cholesterol: 19mg
  • Iron: 0.0mg
  • Sodium: 529mg
  • Calcium: 0.0mg


  • 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


  1. Preheat oven to 450°.
  2. 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.
  3. 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.
  4. 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.
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