Pepperoni pizza gets a healthful makeover with whole-wheat pizza dough and a flavorful tomato sauce that, thanks to the addition of pumpkin puree, provides extra beta carotene and fiber. We’ve topped the pie with low-fat turkey pepperoni, but if you like, use your favorite sliced vegetables instead.

Makes 6 servings

ACTIVE TIME: 15 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

1 pound prepared whole-wheat pizza dough (see Shopping Tip), thawed if frozen
1 cup canned unseasoned pumpkin puree
1/2 cup no-salt-added tomato sauce
1/2 teaspoon garlic powder
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
2 ounces sliced turkey pepperoni (1/2 cup)

1. Place oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
2. 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.
3. Whisk pumpkin puree, tomato sauce and garlic powder in a small bowl until combined.
4. Spread sauce evenly over the baked crust. Top with mozzarella, Parmesan and pepperoni. Bake until the crust is crispy on the edges and the cheeses have melted, about 12 minutes.

NUTRITION INFORMATION: Per serving: 280 calories; 6 g fat (3 g sat, 2 g mono); 30 mg cholesterol; 35 g carbohydrate; 16 g protein; 3 g fiber; 602 mg sodium; 153 mg potassium.
Nutrition bonus: Vitamin A (120% daily value), Calcium (25% dv).
2 Carbohydrate Servings
Exchanges: 2 starch, 1 vegetable, 1 1/2 medium-fat meat

TIP: Shopping tip: Look for balls of whole-wheat pizza dough at your supermarket, fresh or frozen and without any hydrogenated oils.

MAKE AHEAD TIP: Use leftover tomato sauce and pumpkin to make a second batch of pizza sauce. Refrigerate for up to 5 days or freeze for 3 months.

I was curious about the flavor of pumpkin in the sauce. If I make this again, I would increase the tomato to double and cut the pumkin in half. Or skip the pumpkin all together. It had a very odd flavor.

Anonymous, Worcester, MA

The pumpkin puree wasn't that great. I recommend either using 1/4 or 1/2 cup pumpkin and more tomato sauce or use Marinara. It wasn't "bad", but it wasn't "great" either.

Anonymous, Bartlesville, OK

Awesome I love pizza.

Anonymous, Olney, MD

Healthier yet "Nitrate Free" pepperoni

Anonymous, Bloomington, MN

It was not good at all.

Lissy, Los Angeles, CA

I make this crazy tomato pumpkin sauce all the time and I think it is great. For some strange reason, it comes out just like regular pizza sauce but is loaded with fiber and vitamins! My kids LOOOOVE it and never think twice about eating it!

Karen, Houston, TX

Recipe was ok. The pumpkin puree just seems out of place. If your aim is to hide healthies from the kids... the better way is to chop veggies extremely fine dice and put under the cheese.

biggaychef, Bolivar, MO

There is sodium nitrate in most turkey pepperoni. Eating well doesn't consist of a diet of sodium nitrate.

David, Austin, TX

Just to be clear, sodium NITRATE is largely considered safe and healthy in food (its found in most leafy veggies) where as sodium NITRITE is used for curring meats and is in question for causing cancer.

Ricky, Chesapeake, VA

After reading all the comments, I did change the recipe a bit. I only used 1/4 cup of pumpkin puree and 1 cup of tomato sauce. It turned out great! I couldn't really taste the pumpkin, but it gave the sauce a great thickness. I would make this again with the changes.

Ashley, Charlotte, NC

I made this pizza. I thought it was great. I used 1 cup of low sodium pizza sauce and 1/2 cup of pumpkin, based on the reviews that it had gotten previously. It worked out great. Of course 1-1/2 cups of sauce is way more than you need for this one pizza. I would probably cover 3 pizzas with that much sauce. Also, I used 2 cups of cheese (I know the cheese isn't very good for you, but I did use skim mozzarella). The turkey pepperoni was great also.

Michelle, Pocomoke, MD