3-Cheese Garden Pizza

1. Preheat oven to 400.

2. Roll out pizza crust onto 15-inch Baking Stone using Dough and Pizza Roller.

3. Bake crust 5-7 minutes or until lightly browned.

4. Meanwhile, prepare your vegetables.

5. Finely slice tomato, zucchini and onion using Grater-Slicer.

6. Thinly slice mushrooms using Egg Slicer.

7. Press garlic over par-baked crust with Garlic Press; spread with Skinny Scraper.

8. Cover crust with Mozzarella cheese and Cheddar cheese.

9. Top cheese with sliced tomato; sprinkle with seasoning.

10. Layer zucchini, onion and mushrooms over tomatoes.

11. Grate Parmesan cheese over top using Cheese Grater.

12. Bake an additional 15-18 minutes.

13. If desired, pass Magic Mop over pizza to absorb excess oil.

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Nutrient	Quantity
Total fats	1.39 g
Protein	10.5321 g
Carbohydrates	21.6484 g
Energy	135.39 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.034 g
Water	194.0717 g
Aspartic acid	0.2955 g
Calcium, Ca	201.57 mg
Lutein + zeaxanthin	155.05 g
Fiber, total dietary	2.913 g
Carotene, beta	555.87 g
Niacin	0.9713 mg
Vitamin A, RAE	62.41 g
Arginine	0.1493 g
Riboflavin	0.0629 mg
Tocopherol, beta	0.0123 mg
Fatty acids, total saturated 20:1	0.0152 g
Glutamic acid	0.791 g
Sodium, Na	240.3 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0239 g
Total lipid (fat)	1.39 g
Manganese, Mn	0.3524 mg
Fructose	2.5881 g
Proline	0.0422 g
Fatty acids, total saturated 16:0	0.322 g
Fatty acids, total saturated 8:0	0.0112 g
Sucrose	0.693 g
Choline, total	16.983 mg
Sugars, total	6.5629 g
Serine	0.0703 g
Fatty acids, total saturated 10:0	0.0253 g
Fatty acids, total saturated 18:0	0.1348 g
Vitamin B-6	0.2921 mg
Selenium, Se	9.895 g
Ash	2.3455 g
Fatty acids, total saturated 18:1 undifferentiated	0.3011 g
Pantothenic acid	0.2718 mg
Phenylalanine	0.0723 g
Copper, Cu	0.1325 mg
Betaine	0.193 mg
Thiamin	0.1043 mg
Retinol	7.8 g
Methionine	0.0177 g
Iron, Fe	1.668 mg
Carbohydrate, by difference	21.6484 g
Phosphorus, P	209.23 mg
Folate, total	39.13 g
Tocopherol, gamma	0.1476 mg
Fatty acids, total saturated 4:0	0.0324 g
Lycopene	3164.79 g
Alanine	0.0714 g
Cholesterol	4 mg
Valine	0.0678 g
Fatty acids, total saturated 18:2 undifferentiated	0.1507 g
Glycine	0.0642 g
Carotene, alpha	124.23 g
Glucose (dextrose)	2.9165 g
Fatty acids, total saturated 14:0	0.1032 g
Zinc, Zn	1.089 mg
Isoleucine	0.0557 g
Fatty acids, total saturated 12:0	0.0283 g
Fatty acids, total polyunsaturated	0.1847 g
Leucine	0.0843 g
Tocotrienol, alpha	0.0403 mg
Vitamin A, IU	1110.63 IU
Folate, DFE	39.13 g
Tryptophan	0.0238 g
Vitamin C, total ascorbic acid	27.654 mg
Phytosterols	19.11 mg
Fatty acids, total saturated 6:0	0.0192 g
Tyrosine	0.0399 g
Vitamin B-12	0.22 g
Vitamin K (phylloquinone)	10.179 g
Fatty acids, total saturated	0.7002 g
Histidine	0.0403 g
Fatty acids, total monounsaturated	0.3405 g
Threonine	0.0646 g
Folate, food	39.13 g
Vitamin E (alpha-tocopherol)	0.691 mg
Magnesium, Mg	33.66 mg
Lysine	0.0935 g
Potassium, K	588.26 mg
Cystine	0.021 g
Fluoride, F	3.599 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Mozzarella cheese	1 cup	0	0	0
Garlic	2 cloves	8.94	1.9836	0.03
Onion	1	28	6.538	0.07
Cheddar cheese	1 cup	0	0	0
Parmesan cheese	0.25 cup	74	8	1
Tomato	1	22.14	4.7847	0.246
Mushroom	1 cup	0	0	0
Zucchini	1	2.31	0.3421	0.044
Italian seasoning	1 teaspoon	0	0	0
pizza crust	1 package	0	0	0