Low Carb Roasted Vegetable ‘Pizza’
A delicious alternative and healthier option for pizza lovers everywhere.
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’
Ingredients
- 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
Assembly:
- 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
Instructions
Base:
- 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.
Assembly:
- 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.
Notes
Leftover slices heat up amazing in a pan or in a toaster oven.
Nutrition
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
Looking for more?
Is the nutritional info shown for the breadcrumb version? If so, what is the nutritional value if you substitute almond flour?
How many servings pls so I know the carbs per slice. Thank you!
8 servings here!
Made this tonight. It was amazing. Added some asparagus that we had in the fridge. So good!
Hi Cheryl, Love it! That’s the beauty of this dish, totally versatile and always delicious!
Made this today and it was such a hit!! Didn’t add the parmesan mixture to save some calories and still tasted AMAZING. Throwing this into my weekly rotations 🙂
HI Roma, I love that you love this! I feel the same way about it.. It just works! Thanks for the rating!
Really enjoyed this tonight, my hubby too. Except that he said I would have been better not mentioning ‘pizza’!!
Hi Angela, I’m glad you both enjoyed the crustless pizza?? maybe that’s a better name lol
Wow! Just wow!
I substituted squash for the mushrooms and added some Italian sausage and it was fantastic. I may never eat pizza any other way. Thank you!
Hi Charissa, I HAVE to try it with sausage at some point! Thank you for trying the recipe!!
This was so good it’s going in my permanent rotation- thanks for sharing
Hi Teresa, thanks for trying the recipe and taking the time to comment and rate it!
I hesitantly made this today but was pleasantly surprised. It definitely has a pizza vibe with the sauce, breadcrumbs, and cheese, and the veggies taste great. The only thing I would do differently in the future is to add more sauce. It’s a personal preference. I like my pizza super saucy.
I just made this recipe and I definitely added more sauce than what was written. I also didn’t put in as much cheese as was written. Finding the balance! Let’s hope it taste as good as it looks.
Just made this and wow! So yummy! Added black olives and ground Italian turkey for more protein. Seriously was like eating pizza. I am hosting a friend’s lunch soon and plan to make this dish.
Hi Doris, I absolutely am drooling over your add ons.. and i will be trying these myself thank you!!
Are the 15g carbs for the whole pizza?
Hi Katie, 15 grams per serving
So much flavor! My new pizza.
Hi Cindy! My new pizza too! Glad you enjoyed and thank you for trying the recipe!
Can I add spinach to the roasted vegetable pizza
Hi Valorie! Yes you can add spinach on top!
Fabulous! My family has a new favorite!
Hi Krista! Thats fantastic! Thanks for the review!!
This is my new favorite pizza and if you have any left it’s even better the next day! I think the next time I make it I’m going to add shredded chicken to it. Yum yum!!
Is the nutritional information for one serving? And how many servings is this please?
There are 8 servings in this recipe.
I just tried this recipe and it is fantastic! My husband loved it and I have already forwarded the recipe to my sister. I think we will be making it a regular in our household!
HI Shanna, Thanks so much for sharing with your sister! Glad you and the hubby enjoyed!!
I want to try this! Can I also use cauliflower?
Hi Vivien, definitely you can use most any chunky style cut veggie!
Oh WOW!!! This is absolutely DELICIOUS🤤. I was literally looking forward to every bite!
I love to read that Racheal! Thanks for trying it out!