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| Recipe: Vegetarian Mexican Pizza |
Servings: 4
Preparation Time: 5 min.
Cooking Time: 10 min.
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| Ingredients: |
- 1 baked cheese pizza crust
- 1 cup salsa, drained
- 1/4 Lbs. canned green chilies, chopped
- 2 Tbs. cilantro, chopped
- 1-1/2 cups fat-free Monterey Jack cheese, shredded
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| Cooking Directions: |
Preheat oven to 450° F. Place pizza crust on a baking sheet. Spread salsa over top and sprinkle with remaining
ingredients. Bake 10-12 minutes, until cheese is melted and
crust is golden. |
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| Per Serving:
calories 265, fat 2.3g, calories from fat 8%, protein 18.5g, cholesterol 4.2mg, dietary fiber 2.0g
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| Nutrients |
Exchanges |
| Calories |
265 |
Milk Exchanges |
0.0 |
| Protein |
18.5g |
Vegetable Exchanges |
0.9 |
| Carbohydrates |
31.0g |
Fruit Exchanges |
0.0 |
| Dietary Fiber |
2.0g |
Bread Exchanges |
1.7 |
| Sugar |
5.3g |
Other Carbohydrates/Sugar Exchanges |
0.0 |
| Fat Total |
2.3g |
Lean Meat Exchanges |
0.0 |
| Saturated Fat |
1.3g |
Very Lean Meat/Protein Exchanges |
1.7 |
| Mono-unsaturated Fat |
0.4g |
Fat Exchanges |
1.1 |
| Poly-unsaturated Fat |
0.6g |
| % Calories from Fat |
8% |
|
|
| Cholesterol |
4.2mg |
| Sodium |
1000.0mg |
| Vitamins |
Minerals |
| Vitamin A |
249.5IU |
Calcium |
701.5mg |
| Thiamin (B1) |
0.3mg |
Copper |
0.4mg |
| Riboflavin (B2) |
0.4mg |
Iron |
2.0mg |
| Niacin (B3) |
0.5mg |
Magnesium |
9.8mg |
| Vitamin B6 |
0.5mg |
Manganese |
0.1mg |
| Vitamin B12 |
0.0mcg |
Phosphorus |
17.5mg |
| Vitamin C |
40.8mg |
Potassium |
152.8mg |
| Vitamin E |
0.6IU |
Selenium |
0.5mcg |
| Folate |
10.1mcg |
Sodium |
1000.0mg |
| Pantothenic Acid |
0.3mg |
Zinc |
0.1mg |
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