Description
Discover the joy of cooking with vegetables with this Low Carb Roasted Vegetable ‘Pizza’. This dish transforms simple garden veggies into a vibrant and tasty pizza-like experience, without the guilt of carbs. Layered with zesty marinara, aromatic garlic, and rich cheeses, each bite is a burst of intense flavor and healthy goodness.
Ingredients
2 zucchini, sliced into half moons
16 oz mushrooms, sliced into large chunks
2 bell peppers, sliced into strips and 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, overlapping is fine. Drizzle generously with olive oil and season with salt and pepper. 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 to mix. If there’s a lot of liquid, absorb it with paper towels. Form the veggies into a single layer rectangle. Drizzle with marinara, then sprinkle the parmesan mixture, mini tomatoes, onions, and mozzarella. Drizzle with olive oil and bake for another 18-20 minutes.
Garnish with chopped basil and chili flakes.
- Prep Time: 10 minutes
- Cook Time: 40 minutes