Low Carb Roasted Vegetable ‘Pizza’

A delicious alternative and healthier option for pizza lovers everywhere.

Low Carb Roasted Veggie ‘Pizza’ (full recipe is on my website: HungryHappens.Net)

♬ original sound – Stella Drivas

I really can’t say enough about this dish. It will satiate any pizza cravings you have and fill you up too! We gobbled this up so fast. Extremely comparable to the real thing.

Another bonus to this dish, is that you can use any vegetables hanging out in your fridge, like eggplant, cauliflower, etc. You can also make this dish vegan by using vegan shredded cheeses. You can also make it gluten free and keto by subbing in almond flour for the bread crumbs.

Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!!

low carb roasted veggie pizza

Low Carb Roasted Veggie ‘Pizza’

4.95 from 93 votes
Servings: 8
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour


  • 2 zucchini, sliced into half moons
  • 16 oz mushrooms, slice into large chunks
  • 2 bell peppers, sliced into strips, halved
  • 3 small crowns broccoli, sliced into large florets
  • olive oil
  • salt and pepper to taste

Parmesan Mixture:

  • 1 cup parmesan cheese, grated
  • 1/2 cup breadcrumbs (or almond flour)
  • 3 large cloves garlic, minced
  • 2 tsp Italian blend seasonings
  • salt and pepper to taste


  • 1 cup marinara sauce
  • 10 cherry tomatoes
  • 1 small red onion, sliced
  • 2 cups shredded mozzarella cheese
  • olive oil
  • Garnish: fresh basil + chili pepper flakes



  • Preheat your oven to 400°F. Spray your large rimmed baking sheet with olive oil. Add your veggies to the sheet – it doesn't matter if they are overlapping. Drizzle generously with olive oil and season with salt and pepper to taste. Bake for 20 minutes.

Parmesan Mixture:

  • Whisk together all of the ingredients in a medium bowl.


  • After the veggies have roasted for 20 minutes, remove from oven and toss them to mix them up. IF there is a lot of liquid in the pan, use some paper towels to absorb most of it. Push the veggies together to form an even single layer rectangle.
  • Drizzle the veggies with the marinara first, then sprinkle with the parmesan mixture all over (this helps absorb the liquids too). Next toss on the mini tomatoes, onions, mozzarella. Drizzle with some olive oil and pop back into the oven for 18-20 more minutes.
  • Top with optional garnish of chopped basil and chili flakes.


Leftover slices heat up amazing in a pan or in a toaster oven.


Calories: 207kcal | Carbohydrates: 15g | Protein: 15g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 31mg | Sodium: 582mg | Potassium: 580mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1556IU | Vitamin C: 57mg | Calcium: 325mg | Iron: 2mg
Author: Stella

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