This Rainbow Vegetable Pizza is a colorful and nutrient dense twist on a classic favorite. Loaded with colorful vegetables like bell peppers, cherry tomatoes, and red onions, this pizza is as visually appealing as it is delicious. A perfect meal for anyone, packed with fiber, vitamins, and flavor!



 

    Serves: 4 servings    Total Time:  35 minutes Prep Time: 20 minutes Cook Time: 15 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Pizza\_Dough - 1 (store-bought or homemade)  Pizza\_Sauce - 1/2 cup  Mozzarella\_Cheese - 1 cup, shredded  Red\_Bell\_Pepper - 1/2, diced  Orange\_Bell\_Pepper - 1/2, diced  Yellow\_Bell\_Pepper - 1/2, diced  Green\_Bell\_Pepper - 1/2, diced  Cherry\_Tomatoes - 1/2 cup, halved  Red\_Onion - 1/4 cup, thinly sliced  Broccoli - 1/2 cup, chopped  Olive\_Oil - 1 tbsp  Italian\_Seasoning - 1 tsp  Salt - 1/2 tsp  Black\_Pepper - 1/4 tsp  

## Instructions

Step 1

Preheat oven to 425°F (220°C). Roll out 1 Pizza Dough onto a parchment-lined baking sheet or pizza stone. 

Step 2

Spread 1/2 cup of pizza sauce evenly over the dough, leaving a small border around the edges. 

Step 3

Sprinkle 1 cup of shredded Mozzarella cheese over the sauce. 

Step 4

Evenly distribute the diced red bell pepper, orange bell pepper, yellow bell pepper, green bell pepper, 1/2 cup halved cherry tomatoes, sliced red onion, and chopped Broccoli across the pizza. 

Step 5

Drizzle with 1 tbsp olive oil and sprinkle 1 tsp Italian seasoning, 1/2 tsp Salt, and 1/4 tsp black pepper. 

Step 6

Bake for 12-15 minutes, or until the cheese is melted and the crust is golden brown. 

Step 7

Let cool slightly before slicing and serving. Enjoy! 

 

### Notes

- Swap mozzarella for dairy-free cheese to make it vegan.
- Feel free to customize with your favorite veggies!
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

## Nutrition Information

  Calories: 350 Calories Fat: 14 Saturated Fat: 5 Carbohydrates: Net Carb: 45 Dietary Fiber: 4 Protein: 12 Sodium: 600