Low Carb Roasted Veggie Pizza
Looking for a delicious, guilt-free pizza option? This Low Carb Roasted Veggie Pizza is bursting with flavor and loaded with vibrant, roasted vegetables. It’s the perfect choice for anyone following a low-carb lifestyle or simply looking to enjoy a healthier version of pizza. The combination of roasted vegetables, marinara sauce, and melted mozzarella cheese creates a satisfying meal that you’ll want to make again and again. Plus, the use of almond flour in the parmesan mixture keeps it low carb, making it a great option for anyone looking to cut down on carbs without sacrificing taste!
Ingredients:
Roasted Veggies:
- 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 for low carb)
- 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 and chili pepper flakes (optional)
Directions:
1. Prepare the Base
Preheat your oven to 400°F (204°C). Lightly spray a large rimmed baking sheet with olive oil. Arrange the sliced zucchini, mushrooms, bell peppers, and broccoli on the sheet in an even layer. Drizzle generously with olive oil and season with salt and pepper to taste. Roast in the oven for 20 minutes until the vegetables are tender and beginning to caramelize.
2. Prepare the Parmesan Mixture
While the veggies are roasting, prepare the parmesan mixture. In a medium bowl, whisk together the grated parmesan cheese, breadcrumbs (or almond flour for a low-carb option), minced garlic, Italian seasonings, and a pinch of salt and pepper. Set aside.
3. Assemble the Pizza
Once the vegetables have roasted for 20 minutes, remove the baking sheet from the oven. Carefully toss the veggies to mix them up. If there’s any excess liquid on the sheet, blot it up with paper towels to avoid sogginess. Push the vegetables together to form a rectangular shape, ensuring an even layer across the pan.
Drizzle the marinara sauce evenly over the vegetables, then sprinkle the parmesan mixture on top. This will absorb any remaining moisture and infuse the dish with a rich, savory flavor. Scatter the cherry tomatoes, sliced red onions, and shredded mozzarella cheese on top of the veggies. Drizzle with a bit more olive oil for added richness.
4. Bake Again
Return the pan to the oven and bake for an additional 18-20 minutes, or until the cheese is melted, bubbly, and lightly golden.
5. Garnish and Serve
Once the pizza is out of the oven, garnish with fresh basil and a sprinkle of chili pepper flakes for an extra kick of heat (optional). Serve immediately and enjoy your delicious, low-carb roasted veggie pizza!
Storage Tips:
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them back into the oven or use a toaster oven to restore the crispy edges and melted cheese.
Nutritional Information:
- Calories: 280 kcal per serving
- Servings: 4 servings
- Prep Time: 10 minutes
- Cooking Time: 40 minutes
- Total Time: 50 minutes
This Low Carb Roasted Veggie Pizza is a wonderful way to enjoy all the flavors of pizza while staying on track with your health goals. The roasted vegetables provide a satisfying base, while the parmesan mixture adds a cheesy, garlicky touch that elevates the dish. Whether you’re serving it as a main dish or a side, this pizza will be a hit with everyone at the table!
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Low Carb Roasted Veggie Pizza
- Total Time: 50 minutes
- Yield: 4 1x
Description
This Low Carb Roasted Veggie Pizza is a flavorful and nutritious twist on the classic pizza. Packed with vibrant veggies like zucchini, mushrooms, bell peppers, and broccoli, and topped with a savory parmesan mixture and melty mozzarella, this pizza satisfies your cravings while keeping it light and healthy. It’s perfect for a guilt-free weeknight dinner that doesn’t skimp on flavor.
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 for low carb)
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 and chili pepper flakes
Instructions
Prepare the Base: Preheat your oven to 400°F (204°C). Lightly spray a large rimmed baking sheet with olive oil. Add the zucchini, mushrooms, bell peppers, and broccoli to the sheet. Drizzle generously with olive oil and season with salt and pepper to taste. Roast in the oven for 20 minutes.
Parmesan Mixture: While the veggies are roasting, whisk together the parmesan cheese, breadcrumbs (or almond flour), minced garlic, Italian seasonings, salt, and pepper in a medium bowl.
Assembly: After the vegetables have roasted for 20 minutes, remove them from the oven. Toss the veggies to mix them up. If there is excess liquid on the pan, blot most of it with paper towels. Push the vegetables together to form a rectangular shape in an even layer.
Drizzle the marinara sauce evenly over the veggies. Sprinkle the parmesan mixture on top to absorb the moisture and add flavor. Scatter the cherry tomatoes, sliced red onions, and shredded mozzarella cheese on top. Drizzle with olive oil.
Return the pan to the oven and bake for an additional 18-20 minutes, until the cheese is melted and bubbly.
Garnish and Serve: Remove from the oven and top with fresh basil and chili pepper flakes, if desired. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 280