Roasted Asparagus Mushroom Onion Whole Wheat Pizza

 

Looking for a quick weeknight meal you can make that is also healthy for  you??This is your meal!

Perfect for a Meatless Monday dinner, filled with tender roasted veggies and a small amount of cheese!

Easily roasting the veggies taking only 15 minutes then placing onto dough and baking for another 15 minutes and dinner is ready. Add a healthy salad and whaa laaa!

 

Feel free to change out any veggies you may not like, follow the same procedure to roast them and throw it on top of some homemade pizza dough or cheat and buy a healthy whole wheat dough like this one you see above. I bought it from Trader Joe’s and it was truly ALL whole wheat flour nothing else. Sometimes you just don’t have time to make a dough, but if you are looking for great recipe, here’s my link for a thin crust pizza dough.

 

YUMM—-OOOOO, right? So good! SO easy, so comforting and not at all crazy fattening either! Less than 300 calories for a large serving! Nutrition info is based on using my whole wheat dough recipe.

 

 

Nutrition Info

Servings:6* Calories per serving: 296* Fat: 16g* Cholesterol: 10mg* Sodium: 513mg* Fiber: 6g* Carbs: 32g* Sugars: 3g* Protein: 11g* Points+:7*

Roasted Asparagus Mushroom Onion Pizza

Ingredients

  • 1 pound asparagus, ends trimmed, cut into 1 inch pieces
  • 2 cups sliced mushrooms
  • 1 cup sliced onion
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon salt, divided
  • pepper
  • 2 teaspoons minced garlic
  • Whole Wheat Pizza dough, 1 pound
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella, light

Directions

Preheat oven to 400 degrees. In a large bowl add asparagus, mushrooms, and onion. Toss with 2 tablespoons oil. Lay vegetables onto a sprayed baking sheet. Sprinkle with garlic powder and 1/2 teaspoon salt and pepper. Bake vegetables 15 minutes until tender. Meanwhile spread dough onto a baking sheet. In a small bowl add 1 tablespoon oil, minced garlic and 1/2 teaspoon salt. Mix together and using a pastry brush spread onto dough. Sprinkle Parmesan cheese over dough. Evenly spread vegetables onto dough. Sprinkle mozzarella on top of vegetables. Bake for another 15-20 minutes until cheese is melted and crust is crisp.


The Sugar-Free Mom Cookbook has been Released!! Hitting shelves in days and Amazon is selling it at a discount right now!

Trackbacks

  1. […] The lighting stinks here at the stove, oh well…….. Looks horrible but tasted fantastic! Just posted recipe on Monday so much better pics here, Roasted Asparagus Mushroom Onion Pizza! […]

  2. […] 14. Roasted Asparagus Mushroom Onion Pizza […]

  3. […] Asparagus Mushroom Whole Wheat Pizza var addthis_config = {"data_track_clickback":true,"data_track_addressbar":false,"data_track_textcopy":false,"ui_atversion":"300"}; var addthis_product = 'wpp-3.1'; This entry was posted in appetizers, gluten free, vegetarian and tagged gluten free eggplant pizza, low carb eggplant pizza, mini eggplant pizza by Brenda. Bookmark the permalink. […]

We Love to Hear From You

*

&