Gourmet Garden Pizza

Gourmet Garden Pizza

With diabetes, it can be hard to find meals that please everyone. Sometimes this means you eat a separate meal from your partner or kids. However, pizza is often a crowd-pleaser. It's also a meal that gives you flexibility because you can switch out proteins, veggies, cheese, and crust to make homemade pizza your own.

This pizza has flavor and fiber, from fresh garden vegetables to extra seasonings of fennel, garlic, oregano, and basil. Its thin, whole-wheat crust also lowers the carbohydrate content of traditional pizza crusts. To lower the fat content, leave out the sausage or cut back on the cheese. Enjoy!

Makes 4 servings
Serving Size: 2 slices
Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients for gourmet garden pizza

  • ½ cup cherry tomatoes, halved
  • ¼ cup zucchini, thinly sliced
  • 4 oz fresh Portabella mushrooms, sliced
  • ¼ lb ground Italian sausage, cooked
  • 1 tsp of dried fennel seeds, crushed
  • 1 tsp minced garlic
  • 1 bunch fresh basil, rinsed
  • 1 tbsp dried ground oregano
  • 6oz fresh mozzarella, sliced
  • 1 whole wheat ultra-thin pizza crust (I used Golden Home brand)
  • 1 cup pizza sauce (I used Rao's brand homemade classic pizza sauce)
  • Balsamic vinegar (optional)

Directions for gourmet garden pizza

  1. Heat oven to 425 degrees Fahrenheit.
  2. Cook pizza crust for 5 to 7 minutes.
  3. Remove from oven.
  4. Spread sauce over the crust, then sprinkle fennel seeds and minced garlic over the sauce.
  5. Top with mushrooms, cooked sausage, tomatoes, and whole fresh basil.
  6. Top with cheese, sprinkle with oregano, and drizzle with a splash of balsamic vinegar.
  7. Return pizza to oven to cook for 10-15 minutes, until cheese is melted.

Scroll down to see the nutrition facts for this recipe!

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Nutrition facts

Per Serving

  • calories: 355
  • carbohydrate: 13g
  • cholesterol: 65mg
  • fat: 22.5g
  • fiber: 3g
  • potassium: 131mg
  • protein: 20g
  • saturated fat: 9.3g
  • sodium: 700mg
  • sugar: 3.5g
Photograph by Megan Munoz. All rights reserved. Used with permission.

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