Verry Veggie Pizza
By Connie L., Andy M. and Debbie K. from Beavercreek City Schools, Beavercreek, Ohio .
We all love the classic pizza and probably eat more of it than we really need! So here's our creation of a healthier pizza entree.....The Verry Veggie Pizza! The tasty whole grain crust is the foundation of a seasoned black bean-yogurt sauce that is crowned with fresh vegetable and low sodium cheese. Yum!
Serving size: 1/8 of 16" pie
|From Saturated Fat||8.21%|
|Ingredient||6 servings||50 servings|
|Non Fat Yogurt||1.25 cup/-||7.5 cups/-|
|All Purpose Herb Seasoning||4 tsp/-||.5 cup/-|
|Black Beans, Soaked, Drained||1 cup/8 oz||8 cups/3 #|
|WG-16" Pre-Made Pizza Crust||1 crust/-||6 crusts/-|
|LF Shredded Mozzarella Cheese||4 cups/12 oz||6 quarts/4.5#|
|Carrots, Shredded||2 cups/11 oz||3 quarts/4# 2 oz|
|Cucumber, Chopped||3/4 cup/12 TBSP||1qt+.5cup/4.5 cups|
|Red Bell Pepper, Chopped||8 Tbsp/2 OZ||3 cups/12 oz|
|Broccoli, Chopped||1 cup/4 oz||1.5 quarts/24 oz|
Due to the nature of the round pizza, we are presenting 8 servings = 1 pie and 48 servings = 6 pies. Thank You.
In a bowl, blend the yogurt and herb seasoning. Set aside.
In another bowl, smash the black beans, then stir into the yogurt mixture. Set aside.
Place the whole grain pizza dough on a parchment paper covered 18"x26" baking sheet, bake for 15 minutes in a 375 degree oven until crust is golden brown, cool the crust.
Spread 2.25 cups of the yogurt/bean mixture on the crust.
Evenly distribute the cheese and all vegetables toppings.
Cut into 8 slices.
Wrap, date and refrigerate the Verry Veggie Pizza for meal service.