Roasted Pepper Pizza

Use fresh summer bell peppers to top this quick and easy homemade pizza, a much better choice than ordering out. If you have leftovers, wrap them in foil and have it cold for a grab-and-go meal the next day.

Nutrition Facts

Serving Size: 1 slice (1/8th of pizza)

  • Calories 240
  • Carbohydrate 33 g
  • Protein 10 g
  • Fat 8.0 g
  • Saturated Fat 2.3 g
  • Sugars 5 g
  • Dietary Fiber 3 g
  • Cholesterol 8 mg
  • Sodium 532 mg

This Recipe Serves 8


1 pound frozen bread dough, thawed
2 tablespoons olive oil
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon black pepper
3 medium bell peppers (red, green, and yellow or any combination), sliced into 1-inch strips
2/3 cup light spaghetti sauce
1 cup (4 ounces) shredded reduced-fat mozzarella cheese


  1. Preheat the oven to 450 degrees F. Coat a 12-inch pizza pan with nonstick cooking spray. Using your fingertips or the heel of your hand, spread the dough so that it covers the bottom of the pan.
  2. In a small bowl, combine the oil, garlic powder, onion powder, and black pepper. Add the bell peppers and toss to coat, then place in a 9”x13” baking dish. Bake for 20 to 25 minutes, or until the peppers are fork-tender.
  3. Spread the sauce over the dough and sprinkle with the mozzarella cheese. 
  4. Place the roasted peppers over the cheese and bake for 13 to 15 minutes, or until the crust is crisp and brown. Cut and serve.

From Mr. Food’s Quick and Easy Diabetic Cooking by Art Ginsburg, with Nicole Johnson

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