Low Calorie Main Dish Pizza Vegetarian

Spring Vegetable Pizza with Gremolata

July 31, 2013

Well, hello there scrumdillyicious pizza that’s not only vegetarian but low calorie! A few issues back, Cooking Light had a magazine featuring several mouth-watering pizzas. Back in February, I bought this cool (purple! or rather figue) pizza stone and it sat in my pantry for months. I should have smacked myself for buying it and not making this Spring Vegetable Pizza with Gremolata right away!

Spring Vegetable Pizza with Gremolata by So, How's It Taste? www.sohowsittaste.com

So, how’s it taste?

It was so much better than I had expected! There’s not really a sauce, so I was worried it would be dry and boring. Quite the opposite! The ricotta, milk, and Romano take the place of a sauce, but it’s thick and ooey gooey with all that cheese. I used Asiago because it’s cheaper and I almost always have a wedge in my freezer. That gets topped with those beautiful, green vegetables. Peas, asparagus and fennel. Fennel is really lovely when it’s cooked and I’ve been eating a lot of it lately. Once your pizza is done, it gets topped with a mixture of the fennel fronds, lemon peel, parsley, and more garlic. So much flavor!

Spring Vegetable Pizza and Gremolata by So, How's It Taste? www.sohowsittaste.com

The pizza stone worked fantastically, too. It made for a really crispy crust that I’ve never been able to get at home when I make pizza. You could certainly make your own pizza dough, but buying it ready to use made this meal a cinch. A serving is two wedges, which is really ample. Who doesn’t love pizza that tastes incredible, but with no guilt?!

Spring Vegetable Pizza with Gremolata

Cooking Light, April 2013
makes 4 servings (2 wedges)
per serving: 372 calories, 9.9g fat, 16.6g protein, 52.8g carbs, 10.1g fiber


12 oz. refrigerated fresh pizza dough
Cooking spray
1 large fennel bulb with stalks
1 tbsp. olive oil
1/2 cup frozen green peas
1 1/2 cups (3-inch) pieces asparagus, cut in half lengthwise
5 garlic cloves, thinly sliced
2/3 cup part-skim ricotta cheese
3 1/2 tbsp. 2% reduced-fat milk (nonfat works well too)
1/2 tsp. freshly ground black pepper
1.5 oz. pecorino Romano cheese, grated (about 1/3 cup) (Asiago works well too)
1/4 tsp. kosher salt
2 tbsp. chopped flat-leaf parsley
1 tbsp. grated lemon peel
1 large garlic clove, minced


1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).

2. Place dough in a microwave-safe bowl coated with cooking spray. Cover and microwave at MEDIUM (50% power) 45 seconds. Let stand 5 minutes.

3. Remove stalks from fennel bulb; reserve 1 tablespoon fronds. Cut bulb into thin slices. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Rinse peas in cold water to thaw; drain. Add peas, fennel bulb, asparagus, and sliced garlic to pan; sauté 2 minutes.

4. Roll dough into a 14-inch circle on a lightly floured surface; pierce entire surface liberally with a fork. Carefully remove pizza stone from oven. Arrange dough on pizza stone. Combine ricotta, milk, pepper, and pecorino Romano cheese; spread evenly over pizza, leaving a 1/2-inch border. Bake at 500° for 5 minutes. Carefully remove pizza stone from oven. Top pizza with pea mixture. Bake at 500° for 5 minutes or until crust is browned and crisp. Remove from oven; sprinkle evenly with salt. Combine reserved fennel fronds, parsley, lemon peel, and minced garlic; sprinkle over pizza. Cut into 8 wedges.

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  • amy @ fearless homemaker July 31, 2013 at 8:34 am

    This looks fantastic + i love that it’s lower-calorie. YUM!

  • cassie July 31, 2013 at 9:46 am

    We love pizza, especially loaded with fresh veggies. This sounds amazing, Leah!

  • Georgia @ The Comfort of Cooking July 31, 2013 at 12:02 pm

    This is such a beautiful, summery pizza!

  • Jackie l Food.Wine.Fashion July 31, 2013 at 7:21 pm

    I love a healthy pizza! It makes you feel like you aren’t being thattt bad by eating pizza for dinner on a weeknight 🙂

    xo Jackie

  • ashley - baker by nature August 1, 2013 at 11:39 am

    Wow! This pizza is stunning. I want a slice right now 🙂

  • Teresa Blackburn August 1, 2013 at 1:25 pm

    Absolutely fabulous looking. Love the Gremolata usage here…very nice!

  • Lesley Eats August 1, 2013 at 1:41 pm

    Wow, that looks really good. Next time you make it, save me a piece, mmkay? Though I make a good pizza crust, I haven’t made one in ages. I am just too lazy. But maybe I need to get back to it!

  • Julie @ Table for Two August 2, 2013 at 9:12 am

    this looks absolutely delicious!! i love a healthy pizza 🙂 i can eat more without feeling bad, haha jk