Pizza was one of the food items that I was starting to miss, but when I found out how many calories I was taking in @ the pizza buffet, wow! Well, now I don’t have to miss out, thanks to seeing several of my fellow contestants making home-made pizza and sharing their recipes. Thanks SDSD Peeps.

When I looked at other options of all the frozen pizzas available, even then, I was amazed on how many calories it was and for only 1 very small slice. Since I have such a love for pizza, I could not torture myself with 1 tiny slice. With my home-made pizza, I could eat half the pizza to satisfy my craving and still eat healthy.

I must say that the pizza I made, was one of the best tasting pizzas I have ever eaten. Who would have known!

I have enclosed the items that I used. These items and nutritional values are for HALF of the pizza. What is great about making a home-made pizza is that you can add or leave out certain items for you liking and to adjust your calorie amounts.

Tomato, Roma – Fresh Diced Roma Tomatos, 1/4 cup 13 3 0 0
Heb – Quartered Marinated Artichoke Hearts, 1/4 cup 85 4 8 1
Mario – Chopped Black Olives, 1 1/3 Tbsp 25 1 3 0
Kraft – 100% Grated Parmesan Cheese 24 oz, 2 tsp 20 0 2 2
Heb – Pepperoni, Lower Fat (58% Less Fat), 8 slices 45 1 3 4
Monterey – Sliced Mushrooms, 1.5 oz 10 1 0 2
Heb – Fat Free Shredded Mozzarella Cheese, 1/2 cup 90 4 0 18
Spice World – Minced Garlic , 1 tsp (5g) 0 1 0 0
H-E-B – Garlic & Herb Pasta Sauce, 1/2 cup 35 7 1 1
Mezzetta – Deli-Sliced Mild Pepper Rings, 15 g 5 1 0 0
Heb – 100% Whole Wheat Ultra Thin Crust, 1/2 Crust 175 33 4 7

                             Totals: Calories 503.  Carbs 56.  Fat 21.  Protein 35

I baked the pizza @ 350 degrees instead of 450 like the package stated since it was a thin crust and so it would cook evenly. The first pizza that I did bake @ 450 degrees, baked the edges too much while the center was a bit soggy from all the vegetable juices. Baking it @ 350 degrees for about 15 minutes was perfect. Ovens may vary. Bon appetite!

Hive-Five

Eat Well, Reuben