Bagwell: Vegetables a good choice for pizza toppings

Pizza is a popular food that's enjoyed at any time of the day or night and served hot or cold. Recipes for pizza vary with cultures and personal taste. While some prefer vegetable pizzas, others order an assortment of cheese and meat toppings. Vegetable pizzas can vary, too, from the type of crust to the type of sauce and vegetable toppings used. Options are limitless.

Cream cheese makes a unique sauce in place of the traditional tomato base and can shorten preparation time. Just bake a pizza crust beforehand and allow it to cool before spreading with a thin layer of cream cheese. Regular or lower-fat cream cheese may be used, as well as cream cheese flavored with herbs and vegetables.

For vegetable toppings, finely chop fresh vegetables like broccoli, cauliflower, onions, mushrooms and green peppers. Sprinkle over the cream cheese layer. Slices of tomato may be added too. Top with shredded low-fat cheddar cheese. It's delicious and can be put together in a short time frame, especially if the crust is ready and the vegetables are cut ahead of time.

If you prefer tomato sauces, following is a recipe from the United States Department of Agriculture. The recipe uses convenience foods for the crust so it may be purchased ahead and kept on hand.

Vegetable toppings may be altered to your family's likes and taste. Fresh or canned foods may be used for sauces and the vegetable toppings.

Snack Pizzas

Refrigerator biscuits -- can of 10

1/4 cup tomato paste

1 teaspoon oregano

1/4 cup chopped onion

1/3 cup mushrooms, chopped

1/2 cup low-fat cheddar cheese, shredded

Preheat oven to 400 F. Lightly grease baking sheets. Pat each biscuit round into a 4-inch circle on baking sheets. Mix tomato paste and oregano. Brush on each biscuit round. Mix onion and mushrooms. Sprinkle over tomato paste mixture. Top with shredded cheese. Bake until crust is lightly browned, about 8 minutes. Makes 8 pizzas.

Per pizza: 108 calories, 4 grams protein, 14 grams carbohydrates, 5 grams fat, 1 milligram cholesterol, 409 milligrams sodium.

Bagwell is nutrition and wellness/family life program coordinator for the University of Illinois Extension, McLean County. Contact her at (309) 663-8306.

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