nutritional information

Per Slice:

  • Calories: 275
  • Protein: 13 g
  • Total Fat: 9 g
  • Saturated Fat: 4 g
  • Carbohydrates: 38 g
  • Cholesterol: 10 mg
  • Sodium: 746 mg
  • Fiber: 3 g
  • Sugar: 7 g

White Pizza with Broccoli and Mushrooms

White Pizza with Broccoli and Mushrooms

Serves 6

30 minutes or fewer

Paired with a two-cheese white sauce, broccoli makes a wonderful pizza topping. The secret to a crisp crust is preheating the baking stone or sheet. If you like extra-crispy pizza, prebake the dough 3 to 4 minutes before adding toppings.
  • 2 Tbs. nonhydrogenated margarine or butter, divided
  • 6 oz. mushrooms, sliced (2 cups)
  • 8 oz. broccoli florets (3 cups)
  • 1 Tbs. all-purpose flour
  • 1 cup low-fat milk
  • 2 cloves garlic, minced (2 tsp.)
  • ¼ tsp. salt
  • ½ cup shredded mozzarella, divided
  • ¼ cup grated Parmesan, divided
  • 1 13.8-oz. pkg. refrigerated pizza dough

1. Place pizza stone or baking sheet in center of oven, and heat to 425°F.

2. Melt 1 1/2 tsp. margarine in skillet over medium-high heat. Add mushrooms, and cook 4 to 7 minutes, or until beginning to brown, stirring frequently. Add broccoli and 1/3 cup water. Cover tightly, and steam broccoli in skillet 3 to 4 minutes, or until tender.

3. Meanwhile, heat remaining 1 1/2 Tbs. margarine in saucepan over medium-high heat. Add flour, and cook 2 minutes, or until pale golden, stirring constantly. Stir in milk, garlic, and salt. Cook 3 to 4 minutes, or until mixture thickens and begins to boil, stirring constantly. Remove from heat. Stir in 1/4 cup mozzarella and 2 Tbs. Parmesan until sauce is smooth and cheese is melted.

4. Shape pizza dough according to package directions. Remove pizza stone from oven, and place dough on hot stone.

5. Spread white sauce over dough to within 1/2 inch of edge, and top with broccoli mixture. Sprinkle remaining mozzarella and Parmesan over top. Return to oven, and bake 18 to 20 minutes, or until edges of pizza are golden and center is hot and bubbly. Cool slightly before slicing and serving.

April 2010 p.65

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Margarine amount is incorrect.

Nancy - 2015-09-25 17:23:52

I added thinly sliced summer squash, zucchini and fresh tomato slices sprinkled w a hint of garlic salt, oregano and olive oil topped with a dash of parmesan cheese and..crumbled feta cheese. It was delicious

Laurie - 2015-05-28 16:28:47

I make my own crust from scratch using the bread machine. Wonderful recipe! Thanks so much!

Shirley - 2015-02-01 20:50:33

How is this on Vegetarian Times???? It's not vegetarian it has parmesan cheese, meaning it has rennet, meaning dead baby cow stomachs -_- ....

shibarune - 2015-01-31 02:10:54

c/o; VT, Vegetarian Times; Happy New Year! Thank You, for the White Pizza Recipe, On-line, 2014! KMC

Ms. Kristen M. Carlson - 2014-01-04 19:45:32

This was a really good recipe! We made our own homemade whole wheat crust instead of store bought.

Brandi Phillips - 2013-02-25 18:30:40


radhika - 2013-01-11 18:56:08

SO good. Made my own dough, and used fresh mozzarella. Added a jalapeno havarti to the sauce for a bit of a kick, then just fresh mozz and some Parmesan on top of the veggies. Delicious!

Ashlee Ellerbruch - 2012-08-27 00:04:31

really enjoyed this recipe. made a few modifications - had a person who didn't care much for broccoli, so we only did 1/2 the recipe with broccoli. the other half i used leftover vegetables from the grilled vegetable wrap recipe on this site. also, i added some chopped fresh basil into the sauce when making it. both versions were really good.

Victoria Baker - 2012-04-13 02:17:15

Deb, I did it by slowly adding more vegetarian meals into the meal plan. They had no idea most of the time unless I told them. Just don't tell them and they'll eat it.

Kyrie - 2011-11-10 17:15:33

How do you get your husband and 9, 13 and 22 year old kids on board to eat vegetarian meals? Any advice.My fault that they're such meat eaters.

Deb - 2011-10-31 09:35:35

I "veganized" this and it was delicious. For starters, I made my own crust. I used soy milk and Earth Balance margarine instead of the butter and milk. The first time I made it I used dairy free Daiya cheese but since then it's been "cheese-free." I also add a few sun dried tomatoes. It is super tasty and I don't miss the cheese.

Karen - 2011-09-09 18:28:42

What size is this? we only use homemade dough.

Jacki - 2011-08-24 11:59:12

Love the bechemel based sauce for the pizza, will probably add some more spices to the broccoli and mushrooms next time (red pepper flakes and garlic, maybe a touch of oregano?). Watch the baking time, I nearly burned the crust, 18 minutes is too long for the prepared crust I used.

Dawn - 2011-05-25 21:31:41