Photo: Ralph Anderson; Styling: Rose Nguyen
Prep Time
5 Mins
Cook Time
12 Mins
Yield
Makes 6 servings (serving size: 1 slice)

Pepperoni pizza is a classic favorite, and in less than 20 minutes, you can make this light and healthy version. The whole wheat crust has more fiber and nutrients than a white flour crust, and using part-skim mozzarella saves on calories without compromising any flavor.

How to Make It

Step 1

Spoon tomato-and-basil pasta sauce evenly over crust, leaving a 1-inch border around edges. Top with half of pepperoni slices. Sprinkle with cheese. Top with remaining pepperoni.

Step 2

Bake pizza at 450° directly on oven rack 11 to 12 minutes or until crust is golden and cheese is melted. Cut into 6 slices. Serve immediately.

Step 3

Note: For testing purposes only, we used Boboli 100% Whole Wheat Thin Pizza Crust and Classico Tomato & Basil Pasta Sauce.

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Ratings & Reviews

jrphillips's Review

user
June 21, 2011
Love this recipe. My family also loved this, even my pickier eaters who usually do not like whole-wheat anything. I also used the Classico tomato basil sauce but used a 13 oz organic whole wheat thin crust (Rustic Crust brand). This crust is very dense and very filling. Two slices was plenty.

user's Review

jrphillips
July 14, 2009
I usually LOVE pizza, but this one hardly has taste. I couldn't eat anymore until I added garlic, oregano, salt, and pepper. I don't even know what usually comes on a pizza, but this one is definitely missing a few ingredients. Aside from the criticism, this is a really healthy option. I would suggest finding a really tasty pasta sauce if you're going to stick with this recipe. That could have been where I went wrong.