Description
Savory low carb roasted veggie pizza delivers Mediterranean-inspired flavors without traditional carbohydrate-heavy crusts. Crunchy cauliflower base and fresh vegetables provide delicious nutrition you can enjoy without guilt.
Ingredients
Scale
- 2 zucchini, sliced into half moons
- 16 oz (454 g) mushrooms, sliced into large chunks
- 2 bell peppers, sliced into strips and halved
- 3 small crowns broccoli, sliced into large florets
- 2 cups shredded mozzarella cheese
- 1 cup parmesan cheese, grated
- 1 cup marinara sauce
- ½ cup breadcrumbs (or almond flour for low carb)
- 10 cherry tomatoes
- 1 small red onion, sliced
- 3 large cloves garlic, minced
- 2 tsps Italian blend seasonings
- Olive oil
- Fresh basil
- Chili pepper flakes
- Salt and pepper to taste
Instructions
- Prep Oven and Pan: Activate oven to 400°F and lightly coat a large rimmed baking sheet with olive oil spray to prevent sticking.
- Roast Vegetable Medley: Distribute zucchini, mushrooms, bell peppers, and broccoli across the sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20 minutes until edges caramelize and vegetables soften.
- Create Parmesan Coating: Blend parmesan cheese, breadcrumbs, minced garlic, Italian seasonings, salt, and pepper in a bowl to form a savory dry mixture.
- Vegetable Preparation: Drain excess moisture from roasted vegetables using paper towels, then reshape into a compact rectangular layer on the baking sheet.
- Build Pizza Base: Spread marinara sauce evenly over vegetables, then sprinkle the prepared parmesan mixture to absorb moisture and enhance flavor profile.
- Add Toppings: Arrange cherry tomatoes, red onions, and mozzarella cheese across the surface. Drizzle lightly with olive oil to boost moisture and richness.
- Final Bake: Return to oven and cook for 18-20 minutes until cheese melts completely and turns golden and bubbly.
- Garnish and Serve: Remove from oven, top with fresh basil and optional chili pepper flakes. Plate immediately while hot and aromatic, showcasing the roasted vegetable pizza.
Notes
- Moisture Management: Pat roasted vegetables thoroughly with paper towels to prevent a soggy base and ensure crisp texture.
- Cheese Distribution Technique: Sprinkle parmesan mixture strategically to absorb excess liquid and enhance overall flavor profile.
- Temperature Precision: Maintain consistent 400°F oven temperature for optimal vegetable caramelization and cheese melting.
- Flavor Boosting Hack: Layer marinara sauce before cheese and toppings to create a robust, well-integrated taste foundation.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 320
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 50 mg