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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This is one of my favorite recipes of yours. I make it 3-4 times a month. It’s so so delicious and I love it!
Hi Andrea, So glad you love the recipe and thanks for the kind feedback!
❤️
thanks!
I made this for my husband and I for dinner tonight and it was absolutely delicious! Next time i will try adding chicken or tofu for protein.
Hi Jill, glad you tried it and you both liked it! And yes, will be amazing with the protein! Cheers!
Thank you Stella, I’m intolerant to gluten (bad one) so I’m always looking for recipes! I did it with almond flour and it was delicious!
I would put a picture but I don’t see where to!
Thank you! 🙏
Hi Alessandra, that sounds perfect! Glad you tried it and loved it! And yes, at this time we’re unable to have guests post pics. Hopefully in the future though!
Stella never stop recipe developing! Everything that I have made from your site is so delicious! You’re one of my favs. Thank you! This roasted veggie pizza is one of the best things I’ve eaten in a long time. Used panko as the breadcrumbs and Added more garlic. But so so so good!
This pizza is absolutely amazing!! I will be making this again and again! I’ve shared the recipe with so many people! Thank you!!
Thank you, Stella! I use so many of your recipes and appreciate your work IMMENSELY!! I made this tonight for myself. I just used bell peppers as a base. Instead of marinara, I mixed some cottage cheese with a bit of sun dried tomato pesto. And then I added some fresh pepperoni slices, ripped into bits. Since I used cottage cheese, I didn’t add extra cheese to top. I wish I could post a photo, because it’s so beautiful! Lol! It turned out so good and was so easy. YUM!!!
Absolutely delicious!!!
This was shocking!!! I can NOT get over how delicious this was. And how easy, too!!! This is a winner, a keeper, and a new addition to the regular rotation.
I’m sharing this recipe with everyone I know!!!
I saw this on my timeline today and hopped right on it. it’s delicious.
so delicious! I used almond flour, and it was amazing!
I love your broccoli crust pizza too 🙂 Have you ever portioned and frozen leftovers? Or about how long do you recommend they keep in the refrigerator? Thank You!!
HI Laurie, Thank you, I typically make this and have it throughout the week – they keep for 3-4 days. I have never frozen the pieces but it should work!
I love this dish. I host students from around the world so this is a great dish that can be used across all nations. Thank you. 🙏
HI Barbara, so glad its a winner across the board for everyone! Thanks so much for the kind rating too!
This is so delicious ! Thank you for your wonderful healthy recipes . I’ve been making so many and each one is a hit!
Hi Mischa, THank you so much! Glad you are enjoying the dishes!!
Followed the same directions but added almond flour & used cauliflower…definitely will make again. 😋
next one I will expirement with shredded chicken & white sauce!
HI Christina, that sounds delicious! Thanks for sharing your feedback and trying the dish!
love this pizza. 3rd time making it
Thats awesome Sarah! Glad you like it like I do!