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!

Nutrition Facts

Serving size: 1/8 of 16" pie

From Fat16.17%
From Saturated Fat8.21%
From Sugar8.86%


Ingredient 6 servings 50 servings
Non Fat Yogurt1.25 cup/-7.5 cups/-
All Purpose Herb Seasoning4 tsp/-.5 cup/-
Black Beans, Soaked, Drained1 cup/8 oz8 cups/3 #
WG-16" Pre-Made Pizza Crust 1 crust/-6 crusts/-
LF Shredded Mozzarella Cheese4 cups/12 oz6 quarts/4.5#
Carrots, Shredded2 cups/11 oz3 quarts/4# 2 oz
Cucumber, Chopped3/4 cup/12 TBSP 1qt+.5cup/4.5 cups
Red Bell Pepper, Chopped8 Tbsp/2 OZ3 cups/12 oz
Broccoli, Chopped1 cup/4 oz1.5 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.

  1. In a bowl, blend the yogurt and herb seasoning. Set aside.

  2. In another bowl, smash the black beans, then stir into the yogurt mixture. Set aside.

  3. 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.

  4. Spread 2.25 cups of the yogurt/bean mixture on the crust.

  5. Evenly distribute the cheese and all vegetables toppings.

  6. Cut into 8 slices.

  7. Wrap, date and refrigerate the Verry Veggie Pizza for meal service.