Vegetable Pizza USDA Recipe for Schools

This Vegetable Pizza has homemade pizza dough topped with fresh vegetables, Italian spiced pizza sauce, and cheese.
NSLP/SBP CREDITING INFORMATION
1 piece provides 0.5 oz equivalent meat alternate, ¹⁄4 cup red/orange vegetable, ¹⁄4 cup other vegetable, ¹⁄8 cup additional vegetable, and 2 oz equivalent grains.
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Ingredients
 

50 Servings

    Weight

    • 1 lb Egg whites
    • - - Water
    • 1 lb 12 oz Canned no-salt-added tomato paste
    • 12 oz *Fresh onions, chopped
    • - - Dried basil
    • - - Dried Oregano
    • - - Dried Marjoram
    • - - Dried Thyme
    • - - Garlic powder
    • - - Salt
    • - - Ground black or white pepper
    • 12 oz *Fresh onions, chopped
    • 1 lb 8 oz *Fresh tomatoes, diced
    • 1 lb *Fresh green bell peppers, chopped
    • 8 oz *Fresh broccoli, chopped
    • 10 oz *Fresh mushrooms, sliced
    • 1 lb 4 oz *Fresh yellow squash, diced
    • 14 oz *Fresh zucchini, diced
    • 2 lb 4 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
    • - - Pourable Pizza Crust USDA Recipe for CACFP

    Measure

    • 2 cups Egg whites
    • 1 qt 3 cups Water
    • 3 cups (¼ No. 10 can) Canned no-salt-added tomato paste
    • 2⅓ cups *Fresh onions, chopped
    • 1 Tbsp Dried Basil
    • 1 Tbsp 2 tsp Dried Oregano
    • 1 Tbsp Dried Marjoram
    • 1 Tbsp Dried Thyme
    • 1 Tbsp 1½ tsp Garlic powder
    • 1 Tbsp Salt
    • 1 tsp Ground black or white pepper
    • 2⅓ cups *Fresh onions, chopped
    • 3cups 3 Tbsp *Fresh tomatoes, diced
    • 3 cups *Fresh green bell peppers, chopped
    • 3½ cups *Fresh broccoli, chopped
    • 3 cups *Fresh mushrooms, sliced
    • 1 qt *Fresh yellow squash, diced
    • 2½ cups *Fresh zucchini, diced
    • 2 qt 3 cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
    • - - Pourable Pizza Crust USDA Recipe for CACFP

    100 Servings

      Weight

      • 2 lb Egg whites
      • - - Water
      • 3 lb 8 oz Canned no-salt-added tomato paste
      • 1 lb 8 oz *Fresh onions, chopped
      • - - Dried basil
      • - - Dried oregano
      • - - Dried marjoram
      • - - Dried thyme
      • - - Garlic powder
      • - - Salt
      • - - Ground black or white pepper
      • 1 lb 8 oz *Fresh onions, chopped
      • 3 lb *Fresh tomatoes, diced
      • 2 lb *Fresh green bell peppers, chopped
      • 1 lb *Fresh broccoli, chopped
      • 1 lb 4 oz *Fresh mushrooms, sliced
      • 2 lb 8 oz *Fresh yellow squash, diced
      • 1 lb 12 oz Fresh zucchini, diced
      • 4 lb 8 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
      • - - Pourable Pizza Crust USDA Recipe for CACFP

      Measure

      • 1 qt Egg whites
      • 3 qt 2 cups Water
      • 1 qt 2 cups (¹⁄4 No. 10 can) Canned no-salt-added tomato paste
      • 1 qt ⅔ cups *Fresh onions, chopped
      • 2 Tbsp Dried basil
      • 3 Tbsp 1 tsp Dried oregano
      • 2 Tbsp Dried marjoram
      • 2 Tbsp Dried thyme
      • 2 Tbsp Garlic powder
      • 2 Tbsp Salt
      • 2 tsp Ground black or white pepper
      • 1 qt ⅔ cups *Fresh onions, chopped
      • 1 qt 2¼ cups 2 Tbsp *Fresh tomatoes, diced
      • 1 qt 2 cups *Fresh green bell peppers, chopped
      • 1 qt 3 cups *Fresh broccoli, chopped
      • 1 qt 2 cups *Fresh mushrooms, sliced
      • 2 qt *Fresh yellow squash, diced
      • 1 qt 1 cup *Fresh zucchini, diced
      • 1 gal 1 qt 2 cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
      • - - Pourable Pizza Crust USDA Recipe for CACFP

      Quantity
       

      50 Servings

        Weight

        • 1 lb Egg whites
        • - - Water
        • 1 lb 12 oz Canned no-salt-added tomato paste
        • 12 oz *Fresh onions, chopped
        • - - Dried basil
        • - - Dried Oregano
        • - - Dried Marjoram
        • - - Dried Thyme
        • - - Garlic powder
        • - - Salt
        • - - Ground black or white pepper
        • 12 oz *Fresh onions, chopped
        • 1 lb 8 oz *Fresh tomatoes, diced
        • 1 lb *Fresh green bell peppers, chopped
        • 8 oz *Fresh broccoli, chopped
        • 10 oz *Fresh mushrooms, sliced
        • 1 lb 4 oz *Fresh yellow squash, diced
        • 14 oz *Fresh zucchini, diced
        • 2 lb 4 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
        • - - Pourable Pizza Crust USDA Recipe for CACFP

        Measure

        • 2 cups Egg whites
        • 1 qt 3 cups Water
        • 3 cups (¼ No. 10 can) Canned no-salt-added tomato paste
        • 2⅓ cups *Fresh onions, chopped
        • 1 Tbsp Dried Basil
        • 1 Tbsp 2 tsp Dried Oregano
        • 1 Tbsp Dried Marjoram
        • 1 Tbsp Dried Thyme
        • 1 Tbsp 1½ tsp Garlic powder
        • 1 Tbsp Salt
        • 1 tsp Ground black or white pepper
        • 2⅓ cups *Fresh onions, chopped
        • 3cups 3 Tbsp *Fresh tomatoes, diced
        • 3 cups *Fresh green bell peppers, chopped
        • 3½ cups *Fresh broccoli, chopped
        • 3 cups *Fresh mushrooms, sliced
        • 1 qt *Fresh yellow squash, diced
        • 2½ cups *Fresh zucchini, diced
        • 2 qt 3 cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
        • - - Pourable Pizza Crust USDA Recipe for CACFP

        100 Servings

          Weight

          • 2 lb Egg whites
          • - - Water
          • 3 lb 8 oz Canned no-salt-added tomato paste
          • 1 lb 8 oz *Fresh onions, chopped
          • - - Dried basil
          • - - Dried oregano
          • - - Dried marjoram
          • - - Dried thyme
          • - - Garlic powder
          • - - Salt
          • - - Ground black or white pepper
          • 1 lb 8 oz *Fresh onions, chopped
          • 3 lb *Fresh tomatoes, diced
          • 2 lb *Fresh green bell peppers, chopped
          • 1 lb *Fresh broccoli, chopped
          • 1 lb 4 oz *Fresh mushrooms, sliced
          • 2 lb 8 oz *Fresh yellow squash, diced
          • 1 lb 12 oz Fresh zucchini, diced
          • 4 lb 8 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
          • - - Pourable Pizza Crust USDA Recipe for CACFP

          Measure

          • 1 qt Egg whites
          • 3 qt 2 cups Water
          • 1 qt 2 cups (¹⁄4 No. 10 can) Canned no-salt-added tomato paste
          • 1 qt ⅔ cups *Fresh onions, chopped
          • 2 Tbsp Dried basil
          • 3 Tbsp 1 tsp Dried oregano
          • 2 Tbsp Dried marjoram
          • 2 Tbsp Dried thyme
          • 2 Tbsp Garlic powder
          • 2 Tbsp Salt
          • 2 tsp Ground black or white pepper
          • 1 qt ⅔ cups *Fresh onions, chopped
          • 1 qt 2¼ cups 2 Tbsp *Fresh tomatoes, diced
          • 1 qt 2 cups *Fresh green bell peppers, chopped
          • 1 qt 3 cups *Fresh broccoli, chopped
          • 1 qt 2 cups *Fresh mushrooms, sliced
          • 2 qt *Fresh yellow squash, diced
          • 1 qt 1 cup *Fresh zucchini, diced
          • 1 gal 1 qt 2 cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
          • - - Pourable Pizza Crust USDA Recipe for CACFP

          Ingredients
           

          50 Servings

            Weight

            • 1 lb Egg whites
            • - - Water
            • 1 lb 12 oz Canned no-salt-added tomato paste
            • 12 oz *Fresh onions, chopped
            • - - Dried basil
            • - - Dried Oregano
            • - - Dried Marjoram
            • - - Dried Thyme
            • - - Garlic powder
            • - - Salt
            • - - Ground black or white pepper
            • 12 oz *Fresh onions, chopped
            • 1 lb 8 oz *Fresh tomatoes, diced
            • 1 lb *Fresh green bell peppers, chopped
            • 8 oz *Fresh broccoli, chopped
            • 10 oz *Fresh mushrooms, sliced
            • 1 lb 4 oz *Fresh yellow squash, diced
            • 14 oz *Fresh zucchini, diced
            • 2 lb 4 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
            • - - Pourable Pizza Crust USDA Recipe for CACFP

            Measure

            • 2 cups Egg whites
            • 1 qt 3 cups Water
            • 3 cups (¼ No. 10 can) Canned no-salt-added tomato paste
            • 2⅓ cups *Fresh onions, chopped
            • 1 Tbsp Dried Basil
            • 1 Tbsp 2 tsp Dried Oregano
            • 1 Tbsp Dried Marjoram
            • 1 Tbsp Dried Thyme
            • 1 Tbsp 1½ tsp Garlic powder
            • 1 Tbsp Salt
            • 1 tsp Ground black or white pepper
            • 2⅓ cups *Fresh onions, chopped
            • 3cups 3 Tbsp *Fresh tomatoes, diced
            • 3 cups *Fresh green bell peppers, chopped
            • 3½ cups *Fresh broccoli, chopped
            • 3 cups *Fresh mushrooms, sliced
            • 1 qt *Fresh yellow squash, diced
            • 2½ cups *Fresh zucchini, diced
            • 2 qt 3 cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
            • - - Pourable Pizza Crust USDA Recipe for CACFP

            100 Servings

              Weight

              • 2 lb Egg whites
              • - - Water
              • 3 lb 8 oz Canned no-salt-added tomato paste
              • 1 lb 8 oz *Fresh onions, chopped
              • - - Dried basil
              • - - Dried oregano
              • - - Dried marjoram
              • - - Dried thyme
              • - - Garlic powder
              • - - Salt
              • - - Ground black or white pepper
              • 1 lb 8 oz *Fresh onions, chopped
              • 3 lb *Fresh tomatoes, diced
              • 2 lb *Fresh green bell peppers, chopped
              • 1 lb *Fresh broccoli, chopped
              • 1 lb 4 oz *Fresh mushrooms, sliced
              • 2 lb 8 oz *Fresh yellow squash, diced
              • 1 lb 12 oz Fresh zucchini, diced
              • 4 lb 8 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
              • - - Pourable Pizza Crust USDA Recipe for CACFP

              Measure

              • 1 qt Egg whites
              • 3 qt 2 cups Water
              • 1 qt 2 cups (¹⁄4 No. 10 can) Canned no-salt-added tomato paste
              • 1 qt ⅔ cups *Fresh onions, chopped
              • 2 Tbsp Dried basil
              • 3 Tbsp 1 tsp Dried oregano
              • 2 Tbsp Dried marjoram
              • 2 Tbsp Dried thyme
              • 2 Tbsp Garlic powder
              • 2 Tbsp Salt
              • 2 tsp Ground black or white pepper
              • 1 qt ⅔ cups *Fresh onions, chopped
              • 1 qt 2¼ cups 2 Tbsp *Fresh tomatoes, diced
              • 1 qt 2 cups *Fresh green bell peppers, chopped
              • 1 qt 3 cups *Fresh broccoli, chopped
              • 1 qt 2 cups *Fresh mushrooms, sliced
              • 2 qt *Fresh yellow squash, diced
              • 1 qt 1 cup *Fresh zucchini, diced
              • 1 gal 1 qt 2 cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
              • - - Pourable Pizza Crust USDA Recipe for CACFP

              Quantity
               

              50 Servings

                Weight

                • 1 lb Egg whites
                • - - Water
                • 1 lb 12 oz Canned no-salt-added tomato paste
                • 12 oz *Fresh onions, chopped
                • - - Dried basil
                • - - Dried Oregano
                • - - Dried Marjoram
                • - - Dried Thyme
                • - - Garlic powder
                • - - Salt
                • - - Ground black or white pepper
                • 12 oz *Fresh onions, chopped
                • 1 lb 8 oz *Fresh tomatoes, diced
                • 1 lb *Fresh green bell peppers, chopped
                • 8 oz *Fresh broccoli, chopped
                • 10 oz *Fresh mushrooms, sliced
                • 1 lb 4 oz *Fresh yellow squash, diced
                • 14 oz *Fresh zucchini, diced
                • 2 lb 4 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                • - - Pourable Pizza Crust USDA Recipe for CACFP

                Measure

                • 2 cups Egg whites
                • 1 qt 3 cups Water
                • 3 cups (¼ No. 10 can) Canned no-salt-added tomato paste
                • 2⅓ cups *Fresh onions, chopped
                • 1 Tbsp Dried Basil
                • 1 Tbsp 2 tsp Dried Oregano
                • 1 Tbsp Dried Marjoram
                • 1 Tbsp Dried Thyme
                • 1 Tbsp 1½ tsp Garlic powder
                • 1 Tbsp Salt
                • 1 tsp Ground black or white pepper
                • 2⅓ cups *Fresh onions, chopped
                • 3cups 3 Tbsp *Fresh tomatoes, diced
                • 3 cups *Fresh green bell peppers, chopped
                • 3½ cups *Fresh broccoli, chopped
                • 3 cups *Fresh mushrooms, sliced
                • 1 qt *Fresh yellow squash, diced
                • 2½ cups *Fresh zucchini, diced
                • 2 qt 3 cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                • - - Pourable Pizza Crust USDA Recipe for CACFP

                100 Servings

                  Weight

                  • 2 lb Egg whites
                  • - - Water
                  • 3 lb 8 oz Canned no-salt-added tomato paste
                  • 1 lb 8 oz *Fresh onions, chopped
                  • - - Dried basil
                  • - - Dried oregano
                  • - - Dried marjoram
                  • - - Dried thyme
                  • - - Garlic powder
                  • - - Salt
                  • - - Ground black or white pepper
                  • 1 lb 8 oz *Fresh onions, chopped
                  • 3 lb *Fresh tomatoes, diced
                  • 2 lb *Fresh green bell peppers, chopped
                  • 1 lb *Fresh broccoli, chopped
                  • 1 lb 4 oz *Fresh mushrooms, sliced
                  • 2 lb 8 oz *Fresh yellow squash, diced
                  • 1 lb 12 oz Fresh zucchini, diced
                  • 4 lb 8 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                  • - - Pourable Pizza Crust USDA Recipe for CACFP

                  Measure

                  • 1 qt Egg whites
                  • 3 qt 2 cups Water
                  • 1 qt 2 cups (¹⁄4 No. 10 can) Canned no-salt-added tomato paste
                  • 1 qt ⅔ cups *Fresh onions, chopped
                  • 2 Tbsp Dried basil
                  • 3 Tbsp 1 tsp Dried oregano
                  • 2 Tbsp Dried marjoram
                  • 2 Tbsp Dried thyme
                  • 2 Tbsp Garlic powder
                  • 2 Tbsp Salt
                  • 2 tsp Ground black or white pepper
                  • 1 qt ⅔ cups *Fresh onions, chopped
                  • 1 qt 2¼ cups 2 Tbsp *Fresh tomatoes, diced
                  • 1 qt 2 cups *Fresh green bell peppers, chopped
                  • 1 qt 3 cups *Fresh broccoli, chopped
                  • 1 qt 2 cups *Fresh mushrooms, sliced
                  • 2 qt *Fresh yellow squash, diced
                  • 1 qt 1 cup *Fresh zucchini, diced
                  • 1 gal 1 qt 2 cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                  • - - Pourable Pizza Crust USDA Recipe for CACFP
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 1 lb Egg whites
                    • - - Water
                    • 1 lb 12 oz Canned no-salt-added tomato paste
                    • 12 oz *Fresh onions, chopped
                    • - - Dried basil
                    • - - Dried Oregano
                    • - - Dried Marjoram
                    • - - Dried Thyme
                    • - - Garlic powder
                    • - - Salt
                    • - - Ground black or white pepper
                    • 12 oz *Fresh onions, chopped
                    • 1 lb 8 oz *Fresh tomatoes, diced
                    • 1 lb *Fresh green bell peppers, chopped
                    • 8 oz *Fresh broccoli, chopped
                    • 10 oz *Fresh mushrooms, sliced
                    • 1 lb 4 oz *Fresh yellow squash, diced
                    • 14 oz *Fresh zucchini, diced
                    • 2 lb 4 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                    • - - Pourable Pizza Crust USDA Recipe for CACFP

                    Measure

                    • 2 cups Egg whites
                    • 1 qt 3 cups Water
                    • 3 cups (¼ No. 10 can) Canned no-salt-added tomato paste
                    • 2⅓ cups *Fresh onions, chopped
                    • 1 Tbsp Dried Basil
                    • 1 Tbsp 2 tsp Dried Oregano
                    • 1 Tbsp Dried Marjoram
                    • 1 Tbsp Dried Thyme
                    • 1 Tbsp 1½ tsp Garlic powder
                    • 1 Tbsp Salt
                    • 1 tsp Ground black or white pepper
                    • 2⅓ cups *Fresh onions, chopped
                    • 3cups 3 Tbsp *Fresh tomatoes, diced
                    • 3 cups *Fresh green bell peppers, chopped
                    • 3½ cups *Fresh broccoli, chopped
                    • 3 cups *Fresh mushrooms, sliced
                    • 1 qt *Fresh yellow squash, diced
                    • 2½ cups *Fresh zucchini, diced
                    • 2 qt 3 cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                    • - - Pourable Pizza Crust USDA Recipe for CACFP

                    100 Servings

                      Weight

                      • 2 lb Egg whites
                      • - - Water
                      • 3 lb 8 oz Canned no-salt-added tomato paste
                      • 1 lb 8 oz *Fresh onions, chopped
                      • - - Dried basil
                      • - - Dried oregano
                      • - - Dried marjoram
                      • - - Dried thyme
                      • - - Garlic powder
                      • - - Salt
                      • - - Ground black or white pepper
                      • 1 lb 8 oz *Fresh onions, chopped
                      • 3 lb *Fresh tomatoes, diced
                      • 2 lb *Fresh green bell peppers, chopped
                      • 1 lb *Fresh broccoli, chopped
                      • 1 lb 4 oz *Fresh mushrooms, sliced
                      • 2 lb 8 oz *Fresh yellow squash, diced
                      • 1 lb 12 oz Fresh zucchini, diced
                      • 4 lb 8 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                      • - - Pourable Pizza Crust USDA Recipe for CACFP

                      Measure

                      • 1 qt Egg whites
                      • 3 qt 2 cups Water
                      • 1 qt 2 cups (¹⁄4 No. 10 can) Canned no-salt-added tomato paste
                      • 1 qt ⅔ cups *Fresh onions, chopped
                      • 2 Tbsp Dried basil
                      • 3 Tbsp 1 tsp Dried oregano
                      • 2 Tbsp Dried marjoram
                      • 2 Tbsp Dried thyme
                      • 2 Tbsp Garlic powder
                      • 2 Tbsp Salt
                      • 2 tsp Ground black or white pepper
                      • 1 qt ⅔ cups *Fresh onions, chopped
                      • 1 qt 2¼ cups 2 Tbsp *Fresh tomatoes, diced
                      • 1 qt 2 cups *Fresh green bell peppers, chopped
                      • 1 qt 3 cups *Fresh broccoli, chopped
                      • 1 qt 2 cups *Fresh mushrooms, sliced
                      • 2 qt *Fresh yellow squash, diced
                      • 1 qt 1 cup *Fresh zucchini, diced
                      • 1 gal 1 qt 2 cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                      • - - Pourable Pizza Crust USDA Recipe for CACFP

                      Quantity
                       

                      50 Servings

                        Weight

                        • 1 lb Egg whites
                        • - - Water
                        • 1 lb 12 oz Canned no-salt-added tomato paste
                        • 12 oz *Fresh onions, chopped
                        • - - Dried basil
                        • - - Dried Oregano
                        • - - Dried Marjoram
                        • - - Dried Thyme
                        • - - Garlic powder
                        • - - Salt
                        • - - Ground black or white pepper
                        • 12 oz *Fresh onions, chopped
                        • 1 lb 8 oz *Fresh tomatoes, diced
                        • 1 lb *Fresh green bell peppers, chopped
                        • 8 oz *Fresh broccoli, chopped
                        • 10 oz *Fresh mushrooms, sliced
                        • 1 lb 4 oz *Fresh yellow squash, diced
                        • 14 oz *Fresh zucchini, diced
                        • 2 lb 4 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                        • - - Pourable Pizza Crust USDA Recipe for CACFP

                        Measure

                        • 2 cups Egg whites
                        • 1 qt 3 cups Water
                        • 3 cups (¼ No. 10 can) Canned no-salt-added tomato paste
                        • 2⅓ cups *Fresh onions, chopped
                        • 1 Tbsp Dried Basil
                        • 1 Tbsp 2 tsp Dried Oregano
                        • 1 Tbsp Dried Marjoram
                        • 1 Tbsp Dried Thyme
                        • 1 Tbsp 1½ tsp Garlic powder
                        • 1 Tbsp Salt
                        • 1 tsp Ground black or white pepper
                        • 2⅓ cups *Fresh onions, chopped
                        • 3cups 3 Tbsp *Fresh tomatoes, diced
                        • 3 cups *Fresh green bell peppers, chopped
                        • 3½ cups *Fresh broccoli, chopped
                        • 3 cups *Fresh mushrooms, sliced
                        • 1 qt *Fresh yellow squash, diced
                        • 2½ cups *Fresh zucchini, diced
                        • 2 qt 3 cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                        • - - Pourable Pizza Crust USDA Recipe for CACFP

                        100 Servings

                          Weight

                          • 2 lb Egg whites
                          • - - Water
                          • 3 lb 8 oz Canned no-salt-added tomato paste
                          • 1 lb 8 oz *Fresh onions, chopped
                          • - - Dried basil
                          • - - Dried oregano
                          • - - Dried marjoram
                          • - - Dried thyme
                          • - - Garlic powder
                          • - - Salt
                          • - - Ground black or white pepper
                          • 1 lb 8 oz *Fresh onions, chopped
                          • 3 lb *Fresh tomatoes, diced
                          • 2 lb *Fresh green bell peppers, chopped
                          • 1 lb *Fresh broccoli, chopped
                          • 1 lb 4 oz *Fresh mushrooms, sliced
                          • 2 lb 8 oz *Fresh yellow squash, diced
                          • 1 lb 12 oz Fresh zucchini, diced
                          • 4 lb 8 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                          • - - Pourable Pizza Crust USDA Recipe for CACFP

                          Measure

                          • 1 qt Egg whites
                          • 3 qt 2 cups Water
                          • 1 qt 2 cups (¹⁄4 No. 10 can) Canned no-salt-added tomato paste
                          • 1 qt ⅔ cups *Fresh onions, chopped
                          • 2 Tbsp Dried basil
                          • 3 Tbsp 1 tsp Dried oregano
                          • 2 Tbsp Dried marjoram
                          • 2 Tbsp Dried thyme
                          • 2 Tbsp Garlic powder
                          • 2 Tbsp Salt
                          • 2 tsp Ground black or white pepper
                          • 1 qt ⅔ cups *Fresh onions, chopped
                          • 1 qt 2¼ cups 2 Tbsp *Fresh tomatoes, diced
                          • 1 qt 2 cups *Fresh green bell peppers, chopped
                          • 1 qt 3 cups *Fresh broccoli, chopped
                          • 1 qt 2 cups *Fresh mushrooms, sliced
                          • 2 qt *Fresh yellow squash, diced
                          • 1 qt 1 cup *Fresh zucchini, diced
                          • 1 gal 1 qt 2 cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                          • - - Pourable Pizza Crust USDA Recipe for CACFP
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 1 lb Egg whites
                            • - - Water
                            • 1 lb 12 oz Canned no-salt-added tomato paste
                            • 12 oz *Fresh onions, chopped
                            • - - Dried basil
                            • - - Dried Oregano
                            • - - Dried Marjoram
                            • - - Dried Thyme
                            • - - Garlic powder
                            • - - Salt
                            • - - Ground black or white pepper
                            • 12 oz *Fresh onions, chopped
                            • 1 lb 8 oz *Fresh tomatoes, diced
                            • 1 lb *Fresh green bell peppers, chopped
                            • 8 oz *Fresh broccoli, chopped
                            • 10 oz *Fresh mushrooms, sliced
                            • 1 lb 4 oz *Fresh yellow squash, diced
                            • 14 oz *Fresh zucchini, diced
                            • 2 lb 4 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                            • - - Pourable Pizza Crust USDA Recipe for CACFP

                            Measure

                            • 2 cups Egg whites
                            • 1 qt 3 cups Water
                            • 3 cups (¼ No. 10 can) Canned no-salt-added tomato paste
                            • 2⅓ cups *Fresh onions, chopped
                            • 1 Tbsp Dried Basil
                            • 1 Tbsp 2 tsp Dried Oregano
                            • 1 Tbsp Dried Marjoram
                            • 1 Tbsp Dried Thyme
                            • 1 Tbsp 1½ tsp Garlic powder
                            • 1 Tbsp Salt
                            • 1 tsp Ground black or white pepper
                            • 2⅓ cups *Fresh onions, chopped
                            • 3cups 3 Tbsp *Fresh tomatoes, diced
                            • 3 cups *Fresh green bell peppers, chopped
                            • 3½ cups *Fresh broccoli, chopped
                            • 3 cups *Fresh mushrooms, sliced
                            • 1 qt *Fresh yellow squash, diced
                            • 2½ cups *Fresh zucchini, diced
                            • 2 qt 3 cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                            • - - Pourable Pizza Crust USDA Recipe for CACFP

                            100 Servings

                              Weight

                              • 2 lb Egg whites
                              • - - Water
                              • 3 lb 8 oz Canned no-salt-added tomato paste
                              • 1 lb 8 oz *Fresh onions, chopped
                              • - - Dried basil
                              • - - Dried oregano
                              • - - Dried marjoram
                              • - - Dried thyme
                              • - - Garlic powder
                              • - - Salt
                              • - - Ground black or white pepper
                              • 1 lb 8 oz *Fresh onions, chopped
                              • 3 lb *Fresh tomatoes, diced
                              • 2 lb *Fresh green bell peppers, chopped
                              • 1 lb *Fresh broccoli, chopped
                              • 1 lb 4 oz *Fresh mushrooms, sliced
                              • 2 lb 8 oz *Fresh yellow squash, diced
                              • 1 lb 12 oz Fresh zucchini, diced
                              • 4 lb 8 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                              • - - Pourable Pizza Crust USDA Recipe for CACFP

                              Measure

                              • 1 qt Egg whites
                              • 3 qt 2 cups Water
                              • 1 qt 2 cups (¹⁄4 No. 10 can) Canned no-salt-added tomato paste
                              • 1 qt ⅔ cups *Fresh onions, chopped
                              • 2 Tbsp Dried basil
                              • 3 Tbsp 1 tsp Dried oregano
                              • 2 Tbsp Dried marjoram
                              • 2 Tbsp Dried thyme
                              • 2 Tbsp Garlic powder
                              • 2 Tbsp Salt
                              • 2 tsp Ground black or white pepper
                              • 1 qt ⅔ cups *Fresh onions, chopped
                              • 1 qt 2¼ cups 2 Tbsp *Fresh tomatoes, diced
                              • 1 qt 2 cups *Fresh green bell peppers, chopped
                              • 1 qt 3 cups *Fresh broccoli, chopped
                              • 1 qt 2 cups *Fresh mushrooms, sliced
                              • 2 qt *Fresh yellow squash, diced
                              • 1 qt 1 cup *Fresh zucchini, diced
                              • 1 gal 1 qt 2 cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                              • - - Pourable Pizza Crust USDA Recipe for CACFP

                              Quantity
                               

                              50 Servings

                                Weight

                                • 1 lb Egg whites
                                • - - Water
                                • 1 lb 12 oz Canned no-salt-added tomato paste
                                • 12 oz *Fresh onions, chopped
                                • - - Dried basil
                                • - - Dried Oregano
                                • - - Dried Marjoram
                                • - - Dried Thyme
                                • - - Garlic powder
                                • - - Salt
                                • - - Ground black or white pepper
                                • 12 oz *Fresh onions, chopped
                                • 1 lb 8 oz *Fresh tomatoes, diced
                                • 1 lb *Fresh green bell peppers, chopped
                                • 8 oz *Fresh broccoli, chopped
                                • 10 oz *Fresh mushrooms, sliced
                                • 1 lb 4 oz *Fresh yellow squash, diced
                                • 14 oz *Fresh zucchini, diced
                                • 2 lb 4 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                                • - - Pourable Pizza Crust USDA Recipe for CACFP

                                Measure

                                • 2 cups Egg whites
                                • 1 qt 3 cups Water
                                • 3 cups (¼ No. 10 can) Canned no-salt-added tomato paste
                                • 2⅓ cups *Fresh onions, chopped
                                • 1 Tbsp Dried Basil
                                • 1 Tbsp 2 tsp Dried Oregano
                                • 1 Tbsp Dried Marjoram
                                • 1 Tbsp Dried Thyme
                                • 1 Tbsp 1½ tsp Garlic powder
                                • 1 Tbsp Salt
                                • 1 tsp Ground black or white pepper
                                • 2⅓ cups *Fresh onions, chopped
                                • 3cups 3 Tbsp *Fresh tomatoes, diced
                                • 3 cups *Fresh green bell peppers, chopped
                                • 3½ cups *Fresh broccoli, chopped
                                • 3 cups *Fresh mushrooms, sliced
                                • 1 qt *Fresh yellow squash, diced
                                • 2½ cups *Fresh zucchini, diced
                                • 2 qt 3 cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                                • - - Pourable Pizza Crust USDA Recipe for CACFP

                                100 Servings

                                  Weight

                                  • 2 lb Egg whites
                                  • - - Water
                                  • 3 lb 8 oz Canned no-salt-added tomato paste
                                  • 1 lb 8 oz *Fresh onions, chopped
                                  • - - Dried basil
                                  • - - Dried oregano
                                  • - - Dried marjoram
                                  • - - Dried thyme
                                  • - - Garlic powder
                                  • - - Salt
                                  • - - Ground black or white pepper
                                  • 1 lb 8 oz *Fresh onions, chopped
                                  • 3 lb *Fresh tomatoes, diced
                                  • 2 lb *Fresh green bell peppers, chopped
                                  • 1 lb *Fresh broccoli, chopped
                                  • 1 lb 4 oz *Fresh mushrooms, sliced
                                  • 2 lb 8 oz *Fresh yellow squash, diced
                                  • 1 lb 12 oz Fresh zucchini, diced
                                  • 4 lb 8 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                                  • - - Pourable Pizza Crust USDA Recipe for CACFP

                                  Measure

                                  • 1 qt Egg whites
                                  • 3 qt 2 cups Water
                                  • 1 qt 2 cups (¹⁄4 No. 10 can) Canned no-salt-added tomato paste
                                  • 1 qt ⅔ cups *Fresh onions, chopped
                                  • 2 Tbsp Dried basil
                                  • 3 Tbsp 1 tsp Dried oregano
                                  • 2 Tbsp Dried marjoram
                                  • 2 Tbsp Dried thyme
                                  • 2 Tbsp Garlic powder
                                  • 2 Tbsp Salt
                                  • 2 tsp Ground black or white pepper
                                  • 1 qt ⅔ cups *Fresh onions, chopped
                                  • 1 qt 2¼ cups 2 Tbsp *Fresh tomatoes, diced
                                  • 1 qt 2 cups *Fresh green bell peppers, chopped
                                  • 1 qt 3 cups *Fresh broccoli, chopped
                                  • 1 qt 2 cups *Fresh mushrooms, sliced
                                  • 2 qt *Fresh yellow squash, diced
                                  • 1 qt 1 cup *Fresh zucchini, diced
                                  • 1 gal 1 qt 2 cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                                  • - - Pourable Pizza Crust USDA Recipe for CACFP
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 1 lb Egg whites
                                    • - - Water
                                    • 1 lb 12 oz Canned no-salt-added tomato paste
                                    • 12 oz *Fresh onions, chopped
                                    • - - Dried basil
                                    • - - Dried Oregano
                                    • - - Dried Marjoram
                                    • - - Dried Thyme
                                    • - - Garlic powder
                                    • - - Salt
                                    • - - Ground black or white pepper
                                    • 12 oz *Fresh onions, chopped
                                    • 1 lb 8 oz *Fresh tomatoes, diced
                                    • 1 lb *Fresh green bell peppers, chopped
                                    • 8 oz *Fresh broccoli, chopped
                                    • 10 oz *Fresh mushrooms, sliced
                                    • 1 lb 4 oz *Fresh yellow squash, diced
                                    • 14 oz *Fresh zucchini, diced
                                    • 2 lb 4 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                                    • - - Pourable Pizza Crust USDA Recipe for CACFP

                                    Measure

                                    • 2 cups Egg whites
                                    • 1 qt 3 cups Water
                                    • 3 cups (¼ No. 10 can) Canned no-salt-added tomato paste
                                    • 2⅓ cups *Fresh onions, chopped
                                    • 1 Tbsp Dried Basil
                                    • 1 Tbsp 2 tsp Dried Oregano
                                    • 1 Tbsp Dried Marjoram
                                    • 1 Tbsp Dried Thyme
                                    • 1 Tbsp 1½ tsp Garlic powder
                                    • 1 Tbsp Salt
                                    • 1 tsp Ground black or white pepper
                                    • 2⅓ cups *Fresh onions, chopped
                                    • 3cups 3 Tbsp *Fresh tomatoes, diced
                                    • 3 cups *Fresh green bell peppers, chopped
                                    • 3½ cups *Fresh broccoli, chopped
                                    • 3 cups *Fresh mushrooms, sliced
                                    • 1 qt *Fresh yellow squash, diced
                                    • 2½ cups *Fresh zucchini, diced
                                    • 2 qt 3 cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                                    • - - Pourable Pizza Crust USDA Recipe for CACFP

                                    100 Servings

                                      Weight

                                      • 2 lb Egg whites
                                      • - - Water
                                      • 3 lb 8 oz Canned no-salt-added tomato paste
                                      • 1 lb 8 oz *Fresh onions, chopped
                                      • - - Dried basil
                                      • - - Dried oregano
                                      • - - Dried marjoram
                                      • - - Dried thyme
                                      • - - Garlic powder
                                      • - - Salt
                                      • - - Ground black or white pepper
                                      • 1 lb 8 oz *Fresh onions, chopped
                                      • 3 lb *Fresh tomatoes, diced
                                      • 2 lb *Fresh green bell peppers, chopped
                                      • 1 lb *Fresh broccoli, chopped
                                      • 1 lb 4 oz *Fresh mushrooms, sliced
                                      • 2 lb 8 oz *Fresh yellow squash, diced
                                      • 1 lb 12 oz Fresh zucchini, diced
                                      • 4 lb 8 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                                      • - - Pourable Pizza Crust USDA Recipe for CACFP

                                      Measure

                                      • 1 qt Egg whites
                                      • 3 qt 2 cups Water
                                      • 1 qt 2 cups (¹⁄4 No. 10 can) Canned no-salt-added tomato paste
                                      • 1 qt ⅔ cups *Fresh onions, chopped
                                      • 2 Tbsp Dried basil
                                      • 3 Tbsp 1 tsp Dried oregano
                                      • 2 Tbsp Dried marjoram
                                      • 2 Tbsp Dried thyme
                                      • 2 Tbsp Garlic powder
                                      • 2 Tbsp Salt
                                      • 2 tsp Ground black or white pepper
                                      • 1 qt ⅔ cups *Fresh onions, chopped
                                      • 1 qt 2¼ cups 2 Tbsp *Fresh tomatoes, diced
                                      • 1 qt 2 cups *Fresh green bell peppers, chopped
                                      • 1 qt 3 cups *Fresh broccoli, chopped
                                      • 1 qt 2 cups *Fresh mushrooms, sliced
                                      • 2 qt *Fresh yellow squash, diced
                                      • 1 qt 1 cup *Fresh zucchini, diced
                                      • 1 gal 1 qt 2 cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                                      • - - Pourable Pizza Crust USDA Recipe for CACFP

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 1 lb Egg whites
                                        • - - Water
                                        • 1 lb 12 oz Canned no-salt-added tomato paste
                                        • 12 oz *Fresh onions, chopped
                                        • - - Dried basil
                                        • - - Dried Oregano
                                        • - - Dried Marjoram
                                        • - - Dried Thyme
                                        • - - Garlic powder
                                        • - - Salt
                                        • - - Ground black or white pepper
                                        • 12 oz *Fresh onions, chopped
                                        • 1 lb 8 oz *Fresh tomatoes, diced
                                        • 1 lb *Fresh green bell peppers, chopped
                                        • 8 oz *Fresh broccoli, chopped
                                        • 10 oz *Fresh mushrooms, sliced
                                        • 1 lb 4 oz *Fresh yellow squash, diced
                                        • 14 oz *Fresh zucchini, diced
                                        • 2 lb 4 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                                        • - - Pourable Pizza Crust USDA Recipe for CACFP

                                        Measure

                                        • 2 cups Egg whites
                                        • 1 qt 3 cups Water
                                        • 3 cups (¼ No. 10 can) Canned no-salt-added tomato paste
                                        • 2⅓ cups *Fresh onions, chopped
                                        • 1 Tbsp Dried Basil
                                        • 1 Tbsp 2 tsp Dried Oregano
                                        • 1 Tbsp Dried Marjoram
                                        • 1 Tbsp Dried Thyme
                                        • 1 Tbsp 1½ tsp Garlic powder
                                        • 1 Tbsp Salt
                                        • 1 tsp Ground black or white pepper
                                        • 2⅓ cups *Fresh onions, chopped
                                        • 3cups 3 Tbsp *Fresh tomatoes, diced
                                        • 3 cups *Fresh green bell peppers, chopped
                                        • 3½ cups *Fresh broccoli, chopped
                                        • 3 cups *Fresh mushrooms, sliced
                                        • 1 qt *Fresh yellow squash, diced
                                        • 2½ cups *Fresh zucchini, diced
                                        • 2 qt 3 cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                                        • - - Pourable Pizza Crust USDA Recipe for CACFP

                                        100 Servings

                                          Weight

                                          • 2 lb Egg whites
                                          • - - Water
                                          • 3 lb 8 oz Canned no-salt-added tomato paste
                                          • 1 lb 8 oz *Fresh onions, chopped
                                          • - - Dried basil
                                          • - - Dried oregano
                                          • - - Dried marjoram
                                          • - - Dried thyme
                                          • - - Garlic powder
                                          • - - Salt
                                          • - - Ground black or white pepper
                                          • 1 lb 8 oz *Fresh onions, chopped
                                          • 3 lb *Fresh tomatoes, diced
                                          • 2 lb *Fresh green bell peppers, chopped
                                          • 1 lb *Fresh broccoli, chopped
                                          • 1 lb 4 oz *Fresh mushrooms, sliced
                                          • 2 lb 8 oz *Fresh yellow squash, diced
                                          • 1 lb 12 oz Fresh zucchini, diced
                                          • 4 lb 8 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                                          • - - Pourable Pizza Crust USDA Recipe for CACFP

                                          Measure

                                          • 1 qt Egg whites
                                          • 3 qt 2 cups Water
                                          • 1 qt 2 cups (¹⁄4 No. 10 can) Canned no-salt-added tomato paste
                                          • 1 qt ⅔ cups *Fresh onions, chopped
                                          • 2 Tbsp Dried basil
                                          • 3 Tbsp 1 tsp Dried oregano
                                          • 2 Tbsp Dried marjoram
                                          • 2 Tbsp Dried thyme
                                          • 2 Tbsp Garlic powder
                                          • 2 Tbsp Salt
                                          • 2 tsp Ground black or white pepper
                                          • 1 qt ⅔ cups *Fresh onions, chopped
                                          • 1 qt 2¼ cups 2 Tbsp *Fresh tomatoes, diced
                                          • 1 qt 2 cups *Fresh green bell peppers, chopped
                                          • 1 qt 3 cups *Fresh broccoli, chopped
                                          • 1 qt 2 cups *Fresh mushrooms, sliced
                                          • 2 qt *Fresh yellow squash, diced
                                          • 1 qt 1 cup *Fresh zucchini, diced
                                          • 1 gal 1 qt 2 cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                                          • - - Pourable Pizza Crust USDA Recipe for CACFP
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • See Pourable Pizza Crust USDA Recipe for Schools for pizza dough ingredients and directions. Prepare and bake as directed. Set aside for step 9.
                                            For 50 servings, use 2 sheet pans (18" x 26" x 1").
                                            For 100 servings, use 4 sheet pans (18" x 26" x 1").
                                          • In a medium stock pot combine egg whites, water, and 1 cup (about 9¹⁄3 oz) tomato paste. Stir well. Slowly add remaining tomato paste. Simmer uncovered over low–medium heat for 3 minutes.
                                          • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
                                          • Add onions, spices, garlic, salt, and pepper. Stir well. Simmer uncovered over medium heat for 15 minutes. Set aside for step 10.
                                          • Critical Control Point: Cool to 40 °F or lower within 4 hours.
                                          • Critical Control Point: Hold at 40 °F or below.
                                          • Combine raw onions, tomatoes, peppers, broccoli, mushrooms, squash, and zucchini in a large bowl. Stir well. Set aside for step 12.
                                          • Set cheese aside for step 11.
                                          • Top each pre-baked crust with the following toppings:
                                          • First layer: Spread 1 qt 2 cups (about 3 lb 3 oz) tomato paste mixture on crust.
                                          • Second layer:
                                            Sprinkle 1 qt 1¹⁄2 cups (about 1 lb 2 oz) shredded cheese over tomato paste mixture.
                                          • Third layer:
                                            Evenly distribute 2 qt 2 cups (about 2 lb 13 oz) raw vegetable mixture over cheese.
                                          • Bake until heated through and cheese is melted:
                                            Conventional oven: 475 °F for 10–15 minutes.
                                            Convection oven: 425 °F for 5 minutes.
                                          • Remove from oven. Let stand for 10 minutes before cutting.
                                          • Portion: Cut each pan 5 x 5 (25 pieces per pan).
                                            Serve 1 piece.

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Vegetable Pizza USDA Recipe for Schools
                                          Amount Per Serving 1 piece
                                          Calories 232 Calories from Fat 45
                                          % Daily Value*
                                          Total Fat 5g8%
                                          Saturated Fat 2g13%
                                          Cholesterol 11mg4%
                                          Sodium 369mg16%
                                          Potassium 383mg11%
                                          Total Carbohydrates 35g12%
                                          Dietary Fiber 4g17%
                                          Total Sugars 7g8%
                                          Protein 12g24%
                                          Vitamin D 3IU20%
                                          Calcium 171mg17%
                                          Iron 2mg11%
                                          *
                                          *Marketing Guide
                                          50 Servings:

                                          Mature onions: 3 lb 8 oz

                                          Tomatoes: 1 lb 12 oz

                                          Green bell peppers: 1 lb 4 oz

                                          Broccoli: 10 oz

                                          Mushrooms: 10 oz

                                          Yellow Squash: 1 lb 6 oz

                                          Zucchini: 1 lb

                                          100 Servings:

                                          Mature onions: 7 lb

                                          Tomatoes: 3 lb 8 oz

                                          Green bell peppers: 2 lb 8 oz

                                          Broccoli: 1 lb 4 oz

                                          Mushrooms: 1 lb 4 oz

                                          Yellow Squash: 2 lb 12 oz

                                          Zucchini: 2 lb

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Cooking Process  #2: Same Day Service.
                                          Yield / Volume
                                          50 Servings:

                                          About 20 lb 2 oz

                                          About 2 gal 2 qt ¹⁄4 cup/2 sheet pans

                                          (18" x 26" x 1")

                                          100 Servings:

                                          About 40 lb 4 oz

                                          About 5 gal ½ cup/4 sheet pan

                                          (18" x 26" x 1")