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Pepperoni pizza

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Place oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.

Roll out dough on a lightly floured surface to the size of the baking sheet.

Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes

Whisk pumpkin puree, tomato sauce and garlic powder in a small bowl until combined.

Spread sauce evenly over the baked crust.

Top with Hiland Dairy Mozzarella, Parmesan and pepperoni. Bake until the crust is crispy on the edges and the cheeses have melted, about 12 minutes.

  • 1 lb. prepared whole-wheat pizza dough, thawed if frozen
  • 1 cup canned unseasoned pumpkin puree
  • 1/2 cup no-salt-added tomato sauce
  • 1/2 tsp. garlic powder
  • 1 cup Hiland Dairy Mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup pepperoni, sliced

Nutrition Facts

Nutritional information may change. Variations may occur due to formula and ingredient changes.

Serving Size: 1 slice
Servings Per Container: 6

Amount Per Serving

Calories 297 Calories from Fat 91
% Daily Value*
Total Fat 10.1g 16%
Saturated Fat 4.3g 22%
Trans Fat g %
Cholesterol 30mg 10%
Sodium 855mg 36%
Total Potassium mg %
Total Carbohydrate 37.7g 13%
Dietary Fiber 3.5g 14%
Sugars 2.1g %
Protein 17.1g %
Vitamin A 35% Vitamin C 4%
Calcium 23% Iron 4%
Vitamin D % Phosphorus %
Magnesium % Thiamin %
Folate %

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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