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.
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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
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Wonderful just wonderful
How would this be modified to be made in an air fryer?
Great recipe! Used Japanese eggplant, cauliflower, yellow squash, red peppers and broccoli as that is what I had. Turned out great. Will make again. Thank you 😊
Nice recipe but my breadcrumbs just sat there and we’re uncooked? Is that normal?
Fabulous! Highly recommend for a meatless meal! 5 stars easily!
What an excellent recipe. Flavors are extremely tasty, very satisfying meal, and easy to make. When you cut into it does not fall apart. It reheats like a charm. I just made sure all liquid was removed before putting it in the refrigerator. Not soggy and holding up well. I was going to try and freeze some to see how it holds up but it doesn’t look like there will be any left to do so 🙂
How long is this good in the refrigerator if I want to meal prep with it 🙂
I’m certain this is going to be a major Hit..thank you
Delicious!! I added some very thinly sliced Brussels sprouts just because I had them. Will definitely make this again!
OMG this is amazing! Once you cut the veggies it’s SOOO easy and delicious. Since I eat Keto I substituted ground pork rinds for the breadcrumbs/Al Flour and it turned out great. Even heated up leftovers were delicious. Thank you
This is our go to pizza fix! Guilt free! Great leftovers too! We have used mushrooms and cauliflower. Sometimes we add cooked sausage or meat on the last step . These recipes are amazing! My husband and I have lost 40lbs each! Thank you!
Are the carbs the same if you use almond flour instead of the breadcrumbs?
Less carbs here if you use almond flour instead of breadcrumbs
Not a fan of zucchini. What would be a good substitute? This looks so delicious… Hope to try it this weekend.
is it possible to freeze leftovers?
what kind of breadcrumbs, plain or seasoned and does zucchini get mushy?
This was delicious and beautiful too. I didn’t use mushrooms so I added another pepper and some asparagus. My guests felt like they got a gourmet dinner — it tasted as good as it looked. The cheese on top turned a golden brown, the cherry tomatoes roasted and didn’t burn and the cheese got crispy around the edges. I’m looking forward to making this again!