Rainbow Veggie Pizza

1. Preheat oven to 350 degrees F.

2. If using Recipe #252423 for the crust, wait until the crusts have baked for 20 minutes and then add and arrange all of the toppings (if using a different pizza crust, then follow the directions for that pizza crust).

3. Spread sauce over pizza dough. Sprinkle cheese all over sauce. Arrange zucchini, tomatoes, and yellow squash over pizza. Scatter onion and bell pepper over vegetables. Sprinkle with red pepper flakes, if desired, and season with salt and pepper.

4. Put the pizza back in the oven to cook for about 10 more minutes.

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Nutrient	Quantity
Total fats	5.6429 g
Protein	12.7697 g
Carbohydrates	54.1947 g
Energy	309.5959 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1223 g
Water	696.3883 g
Aspartic acid	0.4133 g
Calcium, Ca	289.7959 mg
Lutein + zeaxanthin	463.135 g
Fiber, total dietary	12.5153 g
Fatty acids, total saturated 22:0	0.0038 g
Carotene, beta	449.605 g
Niacin	7.9664 mg
Vitamin A, RAE	41.45 g
Arginine	0.1663 g
Riboflavin	0.346 mg
Tocopherol, beta	0.0074 mg
Fatty acids, total polyunsaturated 15:0	0.0013 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0546 g
Fatty acids, total saturated 20:1	0.0043 g
Glutamic acid	0.9053 g
Sodium, Na	1505.2935 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0612 g
Total lipid (fat)	5.6429 g
Manganese, Mn	1.4297 mg
Fructose	4.0719 g
Proline	0.0701 g
Fatty acids, total saturated 16:0	1.062 g
Fatty acids, total saturated 8:0	0.0255 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0495 g
Sucrose	0.8682 g
Choline, total	18.8885 mg
Sugars, total	25.0832 g
Serine	0.1026 g
Fatty acids, total saturated 10:0	0.0756 g
Fatty acids, total saturated 18:0	0.31 g
Vitamin B-6	0.9049 mg
Selenium, Se	0.932 g
Ash	7.2394 g
Fatty acids, total saturated 18:1 undifferentiated	1.913 g
Pantothenic acid	2.0347 mg
Phenylalanine	0.0994 g
Copper, Cu	0.8448 mg
Betaine	0.1545 mg
Thiamin	0.4171 mg
Methionine	0.0295 g
Iron, Fe	5.0958 mg
Carbohydrate, by difference	54.1947 g
Phosphorus, P	319.3612 mg
Folate, total	113.8792 g
Tocopherol, gamma	0.0894 mg
Fatty acids, total saturated 4:0	0.1361 g
Lycopene	1916.885 g
Alanine	0.1186 g
Valine	0.1009 g
Fatty acids, total saturated 18:2 undifferentiated	0.5405 g
Glycine	0.0954 g
Carotene, alpha	75.245 g
Glucose (dextrose)	4.0693 g
Fatty acids, total saturated 14:0	0.3064 g
Zinc, Zn	1.8887 mg
Isoleucine	0.0838 g
Fatty acids, total saturated 12:0	0.0931 g
Fatty acids, total polyunsaturated	0.6756 g
Fatty acids, total saturated 14:1	0.0051 g
Leucine	0.1335 g
Tocotrienol, alpha	0.0394 mg
Vitamin A, IU	3649.0517 IU
Folate, DFE	71.355 g
Tryptophan	0.0308 g
Vitamin C, total ascorbic acid	94.9449 mg
Phytosterols	21.385 mg
Fatty acids, total polyunsaturated 16:1 c	0.0038 g
Fatty acids, total polyunsaturated 18:1 c	0.0076 g
Fatty acids, total saturated 20:0	0.0013 g
Fatty acids, total saturated 6:0	0.051 g
Tyrosine	0.0652 g
Vitamin B-12	0.085 g
Vitamin K (phylloquinone)	10.2695 g
Fatty acids, total saturated	2.1537 g
Histidine	0.0574 g
Fatty acids, total monounsaturated	2.0382 g
Threonine	0.0828 g
Folate, food	113.8792 g
Fatty acids, total polyunsaturated 17:0	0.0013 g
Fatty acids, total polyunsaturated 24:0	0.0051 g
Vitamin E (alpha-tocopherol)	0.5834 mg
Magnesium, Mg	139.2359 mg
Lysine	0.1423 g
Potassium, K	2259.9731 mg
Cystine	0.0316 g
Fluoride, F	2.5935 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Mozzarella cheese	3 cups	0	0	0
Pizza sauce	15 ounces	229.6309	36.826	4.8903
Tomato	0.5 cup	13.41	2.898	0.149
Zucchini	1	0	0	0
Yellow squash	1	24.13	4.9276	0.3429
red pepper flake	0	0	0	0
red onion	0.5 cup	32	7.472	0.08
yellow tomato	0.5 cup	10.425	2.0711	0.1807
orange bell pepper	0.5	0	0	0
pizza crust	2	0	0	0