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 roasted veggie “pizza” is absolutely amazing! I’ve made it twice already and shared a taste with my neighbor. She immediately asked for the recipe! And we agree, it’s wonderful the second day. Definitely a keeper recipe.
Hi Diane, Exactly – the leftovers are even better! Thank you so much for sharing with your neighbor and trying out the dish! Cheers!
Made this recipe 2x this week!!! Absolutely delicious!!!!!
LOVE not live
This is greater than the sum of its parts! When I drained the extra liquid from just roasting the veggies, the liquid tasted amazing. You are amazing. I live my “new” life!
Hi Rachel, very well put! I’m glad you liked it!!
Just made this recipe. ABSOLUTELY DELICIOUS!!!
Hi Marie, thanks for trying it! Cheers!
This tastes fabulous! Thank you for sharing! Would it freeze well or no?
Hi Linda, yes you can! I’m so glad you liked the recipe!
This was so decadent and delicious! I am so impressed with this recipes and all of the possibilities of toppings!
I agree! Endless possibilities for sure!
BEST veggie pizza I’ve ever had. my mom was even amazed and she dislikes pizza
Hi Carol, thats the best – you converted her!! lol
This was amazing! So good, and I used what I had…zucchini, broccoli, cauliflower, peppers and asparagus. Making it again for guests tonight!
Hi Suzy, I’m so glad you enjoyed it and are sharing it with others too! Cheers!
Love this recipe! Does it taste good if you freeze it?
Hi Aslyn, Yes its great to freeze! Cheers!
Loved this PIZZA! easy to make and loved by all.
HI Cathy, i’m so glad you enjoyed the recipe with your loved ones! Cheers!
Omg, this is amazing. I was so excited to try and it definitely did not disappoint. My grandkids did not like it but that’s more for me
Hi Theresa, Sometimes you cant make everyone happy lol
I’m glad you enjoyed it though! Cheers!
Omgoshhh!! We just made this delicious “Pizza”! Thank you so much for this recipe! We absolutely loved it. It’s a definite 10 when you are needing to eat an anti-inflammatory diet! We made it exactly as your recipe directed other than the marinara. We used more than the recipe directed, as we love more sauce on our pizza! This definitely will be added to our routine! So “sinfully” healthy for us!
Hi Terry, That’s awesome I’m so happy the recipe resonated with you! And thanks for coming back to write a positive review!
I only like vegetable pizza, so this recipe is right up my alley. Breadcrumbs, is that regular, Italian or panko? how about artichokes?
Hi Sharyn, I used Trader Joe’s plain breadcrumbs but you can use Panko if you prefer. Artichokes would work here too!
Does this freeze well? Or should it be eaten and not frozen?
Hi Cynthia, this freezes well!
Add some feta. Good as well.
even better with feta!!!