Description
Roasted veggie pizza brings Mediterranean flavors to a low-carb canvas, featuring a crispy cauliflower crust topped with zesty roasted vegetables and melted cheese. Savor this guilt-free slice that delivers maximum taste without compromising your health goals.
Ingredients
Scale
Main Vegetables:
- 2 zucchini, sliced into half moons
- 16 ounces (454 grams) mushrooms, sliced into large chunks
- 2 bell peppers, sliced into strips and halved
- 3 small crowns broccoli, sliced into large florets
Cheese and Seasoning Mixture:
- 1 cup parmesan cheese, grated
- ½ cup breadcrumbs (or almond flour for low carb)
- 3 large cloves garlic, minced
- 2 teaspoons Italian blend seasonings
- Salt and pepper to taste
Topping and Garnish:
- 1 cup marinara sauce
- 10 cherry tomatoes
- 1 small red onion, sliced
- 2 cups shredded mozzarella cheese
- Olive oil
- Fresh basil
- Chili pepper flakes
Instructions
- Preheat the oven to 400°F and prepare a large rimmed baking sheet with a light olive oil spray, creating a non-stick surface for roasting vegetables.
- Arrange zucchini, mushrooms, bell peppers, and broccoli across the baking sheet, ensuring even distribution. Generously drizzle with olive oil and season with salt and pepper for enhanced flavor.
- Roast the vegetables in the oven for 20 minutes, allowing them to soften and develop caramelized edges.
- Meanwhile, create a savory parmesan mixture by combining parmesan cheese, breadcrumbs, minced garlic, Italian seasonings, salt, and pepper in a medium bowl.
- Remove the roasted vegetables from the oven and gently toss to redistribute. Use paper towels to absorb any excess liquid, preventing a soggy base.
- Compact the vegetables into a neat rectangular shape, ensuring an even layer across the baking sheet.
- Evenly spread marinara sauce over the roasted vegetables, creating a rich, flavorful foundation.
- Sprinkle the prepared parmesan mixture over the sauce, which will help absorb moisture and add depth to the dish.
- Distribute cherry tomatoes, sliced red onions, and shredded mozzarella cheese across the surface. Finish with a light drizzle of olive oil.
- Return the pan to the oven and bake for 18-20 minutes until the cheese melts completely and develops a golden, bubbly texture.
- Once done, remove from the oven and garnish with fresh basil and optional chili pepper flakes for an extra kick.
- Serve immediately while hot and aromatic, enjoying the medley of roasted vegetables and melted cheese.
Notes
- Maximize flavor by roasting vegetables before assembling the pizza, which caramelizes their natural sugars and creates deeper, richer taste profiles.
- Blot excess vegetable liquid to prevent a soggy base and ensure a crisp, well-structured low-carb pizza alternative.
- Create a crispy texture with the parmesan and breadcrumb mixture, which absorbs moisture and adds delightful golden-brown crunchiness.
- Use versatile vegetables like zucchini, mushrooms, and bell peppers that provide nutritional variety and reduce overall carbohydrate content.
- Customize heat levels by adjusting chili pepper flakes, making this recipe adaptable to different spice preferences.
- Choose fresh mozzarella and basil as finishing touches to elevate the pizza’s freshness and gourmet appearance.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 50 mg