Whole Grain Fruit and Veggie Pizzas

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Jessica Hildebrandt, registered dietitian at Children’s Hospital Colorado, shows us how to make Whole Grain Fruit & Veggie Pizzas.

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Thursday, February 26,th

10:00 a.m. and 11:00 a.m.

Learn how to make kid-friendly healthy snacks.

Join Dr. Michelle Cardel, a nutrition scientist and registered dietitian at the Anschutz Health and Wellness Center, for a hands-on cooking and nutrition class for kids!

Activities included with Museum admission

Whole Grain Fruit and Veggie Pizzas


1 medium red, green or orange bell pepper, thinly sliced

8 oz. button mushrooms, sliced

½ cup onion, diced

4 oz. shredded part-skim mozzarella cheese

½ cup pineapple chunks, drained

6 - 100% whole grain English muffins

1 – (8 oz.) can tomato sauce (can use no-salt-added)

½ tsp. dried oregano

½ tsp. dried basil

¼ tsp. garlic powder



Preheat oven to 450°F.

Split English muffins in half. Place on baking sheet and bake for about 8 minutes (until edges are lightly browned).

While muffins are baking, mix the tomato sauce, herbs and garlic powder in a small bowl. Set aside.

When muffins are lightly browned, spoon 1-2 T. sauce over each muffin half and coat evenly. Layer veggies and pineapple over sauce and top with cheese.

Return muffins to oven and bake until cheese is melted and bubbly another 6-8 minutes.

Let pizzas cool 1-2 minutes before serving.

Recipe Options: try spinach, artichokes, zucchini, olives and/or broccoli as additional veggie toppings. Sub (3) 100% whole grain pita rounds for English muffins. Pre-made marinara sauces (look for lower calorie/lower sugar brands) work well too.

Nutrition Facts: Serving Size 2 English Muffins. (6 servings) Calories 225, Total Fat 6 grams, Saturated fat 2 grams, Sodium 390 milligrams (if using no salt added sauce), Total Carbohydrate 33 grams, Dietary fiber 5 grams, Protein 13 grams

Fruit and Yogurt Parfaits


2 cups of low-fat or fat-free plain yogurt (can use Greek yogurt)

2 cups berries or chopped fruit (any variety)

½ cup of any whole grain cereal



Layer ¼ cup of yogurt into 4 individual cups. Top yogurt with ¼ cup chopped fruit, and 1 T. cereal. Repeat layers. Serve immediately.


Nutrition Facts: Per Serving Serves 4-(approximated using fat free plain yogurt, berries and low fat whole grain cereal) Calories 120, Total Fat 1 gram, Total Carbohydrate 21 grams, Dietary fiber 3 grams, Sodium 90 milligrams, Protein 6 grams

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