Roasted Veggie Pizza on Phyllo Crust

Roasted Veggie Pizza on Phyllo Crust
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Diabetes & Heart Healthy Recipes. Recipe Credit: . Photo Credit: Mittera.
A colorful variety of fresh vegetables nests on flaky, low carb phyllo crust, then is topped with just the right amount of cheese. Roasting brings out the sweetness of the veggies, packing the pizza with so much flavor that no sauce is needed.
  • Prep time
    25 min
  • Cook time
    30 min
  • Servings
    6 Servings
  • Serving size
    1 slice (1/6 pizza)
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 slice (1/6 pizza)
  • Amount per serving Calories 100

  • Total Fat 2.5g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 3mg
  • Sodium 135mg
  • Total Carbohydrate 15g
    • Dietary Fiber 3g
    • Total Sugars 4g
    • Added Sugars 0g
  • Protein 6g
  • Potassium 460mg
  • Phosphorus 120mg

Choices/Exchanges: 1/2 Starch, 2 Nonstarchy vegetable



  • olive oil cooking spray
  • baby spinach
    3 cup
  • cherry tomatoes (halved)
    12 oz
  • asparagus (trimmed, cut into 2-inch pieces)
    12 oz
  • mushrooms, such as button, cremini, or portobello (thickly sliced)
    6 oz
  • bell pepper, any color (chopped)
  • chopped red onion
    1/2 cup
  • black pepper
    1/4 tsp
  • frozen phyllo dough
    6 sheets
  • shredded low-fat mozzarella
    1/3 cup
  • grated Parmesan cheese
    1/4 cup
  • dried oregano or dried basil
    1/4 tsp
  • crushed red pepper flakes
    1/8 tsp


  1. Preheat the oven to 425°F. Lightly spray a large baking pan with cooking spray.

  2. Arrange the spinach, cherry tomatoes, asparagus, mushrooms, bell pepper, and onion in a single layer in the pan. Lightly spray the vegetables with cooking spray. Sprinkle with the pepper. Roast for 10–15 minutes, or until the onion is tender-crisp. Transfer the vegetables to a plate.

  3. Wipe the baking pan with paper towels. Lightly spray the pan with cooking spray. Reduce the oven temperature to 400°F.

  4. Keeping the unused phyllo covered with a damp cloth or damp paper towels to prevent drying, place 1 sheet in the pan. Lightly spray with cooking spray. Repeat with the remaining phyllo, layering each sheet on top of the previous one.

  5. Spread the roasted vegetables over the layered phyllo. Sprinkle with the cheese, basil, and red pepper.

  6. Bake for 10–15 minutes, or until the mozzarella and Parmesan have melted and the crust is golden brown around the edges. Let cool for 5-10 minutes, then cut into 6 equal slices.