Italian · Dinner
Roasted Vegetable Pizza (GLP-1)
Whole wheat pizza crust topped with a ricotta and cannellini bean spread, roasted zucchini, bell pepper, red onion, and cherry tomatoes, finished with mozzarella, oregano, and fresh basil. Protein-forward and fibre-rich, delivering substantial plant-based protein and sustained satiety.
$4
20 minsPrep
18 minsCook
38 minsTotal
MediumLevel
Nutrition per serving
470Calories
38gProtein
12gFat
60gCarbs
8gSugar
10gFiber
620mgSodium
35mgChol
5gSat Fat
820mgPotassium
350mgCalcium
3.8mgIron
0.7mcgVitamin B12
62mgVitamin C
vegetarian
high-fiber
protein-rich
low-cholesterol
glp-1
Instructions
1
Prep
Preheat the oven to 425°F (220°C). Toss zucchini, bell pepper, and red onion with 1 teaspoon olive oil, salt, and black pepper on a baking sheet.
2
Roast the vegetables at 425°F (220°C) for 12–14 minutes, turning once, until zucchini edges brown and peppers soften completely.
3
In a small bowl, mash the cannellini bean until mostly smooth, then fold into the ricotta with minced garlic until evenly combined.
4
Stretch the pizza dough into a thin round on a floured surface, then spread the ricotta-bean mixture with oregano, leaving a small border.
5
Top with roasted vegetables, cherry tomato halves, and mozzarella, then bake at 425°F (220°C) for 10–12 minutes until golden and bubbly.
6
Plate
Slide the pizza onto a plate, scatter fresh basil over the top, and slice into wedges to serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.6 oz160g whole wheat pizza dough
- 1/2 cup120g ricotta
- 2/3 cup120g cannellini bean
- 3 oz86g mozzarella
- 1 cup130g zucchini
- 2/3 cup80g bell pepper
- 6 tbsp60g red onion
- 88 cherry tomatoes
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp oregano-dried
- 2 clove2 clove garlic
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 2 tbsp2 tbsp basil
