Herb Garden Pizza

Serves: 4

Prep time: 30 minutes

Dive into mounds of luscious vegetables smothered over a whole wheat crust, artfully seasoned with olive oil-herb blend, including basil and garlic. Serve with a side salad and simple home-made vinaigrette.


2 tablespoons salt-free Tomato Basil Garlic Seasoning Blend

2 tablespoons olive oil

1 12-inch, whole-wheat pizza crust, thin, pre-baked (I like Boboli or Mama Mary’s)

cooking spray

4 Roma tomatoes (thinly sliced)

1 1/2 cups crimini (may sub baby bella or white) mushrooms (sliced)

2 cups baby spinach

1/2 cup thinly sliced red onion

3/4 cup shredded fat-free mozzarella cheese


1. Place rack in center of oven and preheat oven to 400 °F.

2. In a small bowl, mix Tomato Basil Garlic Seasoning Blend with olive oil.

3. Place pizza crust on pizza pan. Brush pizza dough with olive oil blend, reserve remainder.

4. In a large mixing bowl, gently toss vegetables and remaining olive oil blend.

5. Spread coated vegetables evenly over pizza dough, leaving about 1/2-inch border around the edges. Top vegetables with shredded cheese.

6. Bake 10 minutes, until cheese is melted.

*For those low carb & gluten-free fans, you could try Green Giant Cauliflower Pizza Crust!

Nutrition Information: (for ¼ of pizza) 300 calories, 17 grams total fat, 3 grams saturated fat, 42 grams carb, 8 grams fiber, 10 grams protein.

Source: What's Cooking USDA, Produce for Better Health Foundation

RecipesFarrah Wigand