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Recipe Summary

Yield:
8 servings (serving size: 1/8 of pie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Combine vegetables and Italian dressing, tossing well. Spoon vegetable mixture onto a large baking sheet. Bake at 450° for 20 minutes or until vegetables are lightly browned, stirring once. Remove from oven. Reduce oven temperature to 375°.

  • Combine roasted vegetable mixture, spaghetti sauce, and kidney beans in a 13- x 9-inch baking dish, stirring well.

  • Unroll dough onto a work surface; sprinkle dough with fennel seeds. Roll dough to a 14- x 10-inch rectangle; place over vegetable mixture. Bake at 375° for 30 minutes or until lightly browned.

  • Tip: The fennel seeds add flavor to refrigerated pizza crust dough and make it a little more special.

Source

All-New Complete Step-by-Step Diabetic

Nutrition Facts

284 calories; calories from fat 0%; fat 1.9g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 9.7g; carbohydrates 54.1g; fiber 7.5g; cholesterol 0mg; iron 0mg; sodium 769mg; calcium 0mg.
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