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
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So yummy!
Tried this last night and simply put .. outstanding !! next time I would like to add some sausage .. should I pre cook the sausage first ?
Thanks
Randy
I can’t wait to take this out of the oven. I added a small can of anchovies! Your recipes are so easy, delicious and doable!! I cook a week’s worth of lunches for myself and enjoy each meal. Thank you!!
Hi Dawnn, Thanks so much to you for trying out the dishes! I’m so glad they resonate with you! Cheers!
Made this last night, Vegan style. It was so delicious!! Will make this regularly. We loved it.
Thanks Stella.
Hi Susan, thanks for sharing your feedback with everyone and I’m glad it was a winner for you!
Made this tonight with veggies I had on hand. Asparagus, bell pepper, mushrooms, broccolini, beets and bokchoy. Winner!! ❤️❤️❤️
Hi Jackie, sounds like an awesome combo!
This Veggie Pizza Was Delicious!! I Just Need To Figure Out How To Make It Less Watery From The Zucchini, I Am Assuming!! Any Was Wondering How Do You Reheat??
This was absolutely delicious 😋!! It tastes just like pizza.
Hi Jen, I agree with you! Its one of my personal faves!
I had been wanting to try this recipe for awhile. I finally bought all the ingredients and made it a few nights ago. OMG!! It was amazing. So delicious and filling. I didn’t even miss the pizza crust. While it was baking my kitchen smelled just like an Italian restaurant. This recipe is a keeper. I will definitely be making it again. It even tastes good cold. Thank you for this great recipe.
This is what I have been waiting for……. You done the impossible.. Loved it!!!
Oh I’m so glad I came up on your recipes!!! you’re an amazing cook and healthy too!! tried the roasted vegetables with chicken and it was amazing!! can’t wait to make this one as well!!
Made this for dinner last night, so good! I added some cooked ground turkey sausage. My husband and I loved it. Will definitely add to our weekly menu. Great way to get a lot of veggies in.
The whole family loved it. A surprising hit! Def. a regular and will add cauliflower next time.
Hi Andy, Glad it was enjoyed by ALL! Thanks for trying out the dish!
I made this while my KY daughter was visiting and we LOVED it! We even put in on that canned chicken ‘crust’. Am making it tonight for a funeral tomorrow hoping they enjoy it… comfort food…
Hello,
Your probably tired of me saying this but I “promise you this is one of the BEST recipes I’ve ever made. I was searching for something that My husband and our friend that has stage 4 cancer would like that contained lots of vegetables (only mentioned his condition because like said the vegetables were healthy). My goodness they consumed the EN TIRE pizza in one setting and since then have asked for it 3/times and now every Friday. I have tried some of your other recipes and again I PROMISE they were thus, fare they were ALL A HIT. I was so grateful to see our friend smile and say humm this is soooo good. Thank you so much for blessing us with such delicious recipes.
My husband says it’s the best pizza he’s ever had!! Big compliment. Out of marinara and mushrooms so I made my own, used sun dried tomatoes and a mission protein flatbread as a base. Very tasty!
I made this tonight and it was awesome! And it’s a great way to use up leftover veggies. Thanks for the great recipe!