Photo of Roasted vegetable pizza with ZeroPoint vegetable soup by WW

Roasted vegetable pizza with ZeroPoint vegetable soup

Total Time
35 min
10 min
25 min
These individual pizzas are made with our easy two-ingredient dough for the crust and are topped with leftover roasted peppers and onions. A side of ZeroPoint vegetable soup (homemade or store-bought) makes for a hearty complete meal.


Self-rising flour

1 cup(s)

Plain fat free Greek yogurt

1 cup(s)

Canned tomato sauce

½ cup(s)

Italian seasoning

¼ tsp(s)

Non starchy roasted vegetables without oil

2 cup(s), such as bell peppers and onions

Shredded part-skim mozzarella cheese

½ cup(s)

ZeroPoint vegetable soup

6 cup(s), warmed

Crushed red pepper flakes

4 pinch(es), or to taste


  1. Preheat oven to 375ºF. Line a baking sheet with parchment paper (or a silicone mat).
  2. Place the flour and yogurt in a large bowl; stir well with a wooden spoon until just combined and then keep mixing the dough in the bowl with your hands until smooth (about 2 minutes of kneading). If the dough is too sticky to knead, add more flour, 1 tbsp at a time, until no longer sticky.
  3. Place a large piece of parchment paper on a work surface and sprinkle with a little flour; place dough on the paper. Use a knife to cut the dough into 4 equal pieces. Use a rolling pin to roll each piece of dough into a 6-inch oval. Place on the prepared baking sheet; bake until the dough is beginning to turn lightly golden, about 18 minutes.
  4. Remove the pizza crusts from the oven and top each with 2 tbsp sauce, a pinch of Italian seasoning, 1/2 cup vegetables, and 2 tbsp cheese. Bake until the cheese melts, 5 to 6 minutes.
  5. Serve each pizza sprinkled with an optional pinch of red pepper flakes, and some vegetable soup.
  6. Serving size: 1 pizza and 1 1/2 cups soup