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Grilled Vegetable Pizza

Grilled Vegetable Pizza

Everyone’s favorite takeout gets a low-cal, high-fiber makeover with a heap of veggies – sweet from a turn on the grill – a whole-wheat crust and a sprinkle of cheese.
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Course: Main Course
Cuisine: Italian
Keyword: Easy, Pizza, Vegetarian, Weeknight
Servings: 4
Calories: 347kcal


  • 2 Portobello Mushrooms (Medium) Capped & Sliced
  • 1 Red Onion (4 to 6 oz) Sliced
  • 1 Yellow Summer Squash (Small) Sliced
  • 1 tbsp Olive Oil
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper Freshly Ground
  • 1 lb Whole-wheat Pizza Dough
  • 2 Plumb Tomatoes (Ripe) Thinly Sliced
  • 1/2 cup Smoked Mozzarella Shredded
  • 1/4 cup Basil Fresh, Sliced


  • Prepare outdoor grill for direct grilling over medium heat. Brush mushrooms, onion, and squash with oil: sprinkle with Salt & Pepper
  • Grill vegetables, covered, 6 minutes or until tender and browned, turning once. Removed from grill and separate onion rings; set aside. Reduce heat on grill to medium-low.
  • Cover large cookie sheet with fil; spray with nonstick cooking spray. Stretch dough into 10” by 14” rectangle. Place on cookie sheet.
  • Lift dough and foil; place, dough side down, on grill, gently peeling off foil. Cover; cook 2 minutes or until bottom is crisp. Turn crust over. Quickly top with tomatoes, vegetables, and cheese. Cover; cook 2 minutes longer or until bottom is crisp. Slide onto cutting board; garnish with basil.


Calories: 347kcal | Carbohydrates: 55g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 718mg | Potassium: 406mg | Fiber: 6g | Sugar: 4g | Vitamin A: 530IU | Vitamin C: 15mg | Calcium: 90mg | Iron: 1mg
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