By Mayo Clinic Staff

Dietitian's tip:

This made-from-scratch pizza has a chunkier sauce made from chopped fresh tomatoes or crushed canned tomatoes.

To make this plant based, leave out cheese.

Number of servings

Serves 4
  1. Weight management
  2. Plant-based
  3. Meatless
  4. Healthy-carb
  5. Diabetes meal plan
  6. High-fiber


  1. 1 cup whole-wheat (whole-meal) flour
  2. 1 cup all-purpose (plain) flour
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon sugar
  5. 1 teaspoon yeast
  6. 1 teaspoon olive oil
  7. 3/4 cup warm water
  8. 2 cups canned unsalted crushed tomatoes, drained
  9. 2/3 teaspoon dried basil
  10. 2/3 teaspoon ground black pepper
  11. 1/2 teaspoon garlic powder
  12. 1 cup grated reduced-fat mozzarella cheese


Heat the oven to 375 F. Lightly coat a 10-inch round pizza pan with cooking spray.

In a large bowl, combine the flours, salt, sugar and yeast. Add the oil and warm water and mix well. Turn the dough out onto a generously floured work surface. With floured hands, knead the dough for 1 minute. If dough is too sticky, add flour 1 teaspoon at a time. Gather into a loose ball. Cover dough with plastic wrap and let rest 10 minutes.

In a small bowl, stir together the tomatoes, basil, black pepper and garlic powder. Roll out dough and press into the prepared baking pan. Spread the tomato mixture over the dough. Top with grated cheese.

Bake until the dough is browned and the cheese is bubbly, about 10 to 20 minutes. Cut the pizza into 8 slices and serve immediately.

Nutritional analysis per serving

Serving size: 2 slices

  • Calories 344
  • Total fat 8 g
  • Saturated fat 3 g
  • Trans fat 0 g
  • Monounsaturated fat 2 g
  • Cholesterol 15 mg
  • Sodium 527 mg
  • Total carbohydrate 52 g
  • Dietary fiber 6 g
  • Total sugars 5 g
  • Added sugars 0.5 g
  • Protein 16 g
Aug. 02, 2022