Description
Roasted vegetable pizza reimagines classic Italian comfort with a low-carb twist. Crisp cauliflower crust loaded with Mediterranean-style vegetables and melted cheese promises a guilt-free, flavor-packed meal that satisfies your pizza cravings without compromising nutrition.
Ingredients
Scale
Main Ingredients:
- 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
- 1 cup marinara sauce
- 10 cherry tomatoes
- 1 small red onion, sliced
- 2 cups shredded mozzarella cheese
Cheese and Seasoning Mixture:
- 1 cup Parmesan cheese, grated
- ½ cup breadcrumbs (or almond flour for low-carb option)
- 3 large cloves garlic, minced
- 2 teaspoons Italian blend seasonings
Finishing Ingredients:
- Olive oil
- Salt and pepper to taste
- Fresh basil (for garnish)
- Chili pepper flakes (for garnish)
Instructions
- Preheat the oven to 400°F and coat a large rimmed baking sheet with olive oil spray for optimal vegetable roasting.
- Distribute zucchini, mushrooms, bell peppers, and broccoli florets across the baking sheet, ensuring they are evenly spread and lightly overlapping.
- Drizzle the vegetables generously with olive oil and season with salt and pepper, creating a flavorful base for roasting.
- Roast the vegetables for 20 minutes until they begin to soften and develop caramelized edges.
- Remove the baking sheet and gently toss the roasted vegetables to promote even cooking and prevent excess moisture.
- Use paper towels to absorb any accumulated liquid, ensuring a crisp vegetable foundation.
- Reshape the vegetables into a compact rectangular layer on the baking sheet.
- Create the flavor base by drizzling marinara sauce evenly across the vegetable layer.
- Prepare a savory Parmesan mixture by combining grated Parmesan, breadcrumbs, minced garlic, Italian seasonings, salt, and pepper.
- Sprinkle the Parmesan mixture uniformly over the marinara-coated vegetables.
- Strategically place cherry tomatoes and sliced red onion across the surface for added texture and flavor.
- Distribute shredded mozzarella cheese generously over the vegetable base.
- Finish with a light drizzle of olive oil to enhance browning and richness.
- Return to the oven and bake for 18-20 minutes until the cheese melts and becomes bubbly with golden edges.
- Remove from the oven and garnish with freshly chopped basil and a sprinkle of chili pepper flakes.
- Slice the roasted vegetable ‘pizza’ and serve immediately while hot and aromatic.
Notes
- Veggie prep is key to creating a delicious low-carb pizza alternative that packs tons of flavor.
- Layering ingredients strategically ensures maximum taste and texture without traditional pizza crust.
- Combining roasted vegetables with cheese and herbs transforms a simple sheet pan meal into a restaurant-worthy dish.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 6 g
- Sodium: 720 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