Pepperoni Pizza:
Total time: 35 minutes
To Make Ahead:
Use leftover tomato sauce and pumpkin to make a second batch of pizza
sauce.
Refrigerate upto 5 days or freeeze for 3 months.
Prepared Whole wheat pizza dough,thawed if frozen = 1 pound
Canned unseasoned pumpkin puree = 1 cup
Canned no salt tomato sauce = 1/2 cup
Garlic powder = 1/2 teaspoon
Shredded part-skim mozzarella = 1 cup
Grated Parmesan cheese = 1/2 cup
Turkey Pepperoni = 1/2 cup (2 ounces)
1. Place oven rack in the lowest position; preheat at 450 degree F
Coat a large baking sheet with cooking spray.
2. Roll out dough on lightly floured surface to the size of the
baking sheet. Transfer to the baking sheet. Bake until puffed
and lightly crisped on the bottom, 8 to 10 minutes.
3. Whisk pumpkin puree, tomato sauce and garlic powder in a small
bowl until combined.
4. Spread sauce evenly over the baked crust.
Top with mozzarella, Parmesan and Pepperoni.
Bake until crust is crispy on the edges and the cheese have melted,
about 12 minutes.
Makes 6 serving
Nutrition Per servings:
CALORIES 280
FAT 6 GRAMS(3 GRAMS SAT, 2 GRAMS MONOSAT)
CARBS 35 GRAMS
PROTIEN 16 GRAMS
FIBER 3 GRAMS
SODIUM 567 GRAMS
POTTASIUM 145 MG

NUTRITUTION BONUS: VITAMIN A CALCIUM(25% DV)