Transform your favorite vegetables into a golden, cheese-crusted delight with this innovative low-carb alternative to traditional pizza. Perfect for health-conscious food lovers, this veggie-based dish delivers all the satisfaction of pizza with added nutritional benefits.
Ingredients
For the Base (serves 4):
- 2 medium zucchini (300g/10.5 oz), grated
- 2 medium carrots (200g/7 oz), grated
- 1 small onion (100g/3.5 oz), finely grated
- 2 large eggs
- 1 cup (100g) mozzarella cheese, shredded
- 1/4 cup (25g) Parmesan cheese, grated
- 2 tablespoons (15g) almond flour (optional, for binding)
- 2 cloves garlic, minced
- 1 tablespoon (3g) Italian seasoning
- 1 teaspoon (5g) salt
- 1/2 teaspoon (2g) black pepper
For the Topping:
- 1/2 cup (50g) mozzarella cheese
- 1 tablespoon (3g) fresh herbs (basil, oregano, or parsley)
- 1/4 teaspoon (1g) red pepper flakes (optional)
- Extra virgin olive oil for drizzling
Instructions
- Place grated zucchini and carrots in a clean kitchen towel and squeeze out excess moisture.
- In a large bowl, combine drained vegetables with grated onion.
- Add eggs, mozzarella, Parmesan, almond flour, garlic, and seasonings. Mix well.
- Heat a 12-inch non-stick skillet over medium-low heat.
- Spread vegetable mixture evenly in the pan, about 1/4 inch thick.
- Cover and cook for 8-10 minutes until bottom is golden.
- Sprinkle additional cheese on top.
- Cover and cook 5-7 minutes more until cheese melts and edges are crispy.
- Garnish with fresh herbs and drizzle with olive oil.
Nutritional Information
Per serving:
- Calories: 195
- Protein: 13g
- Carbohydrates: 8g
- Fiber: 2g
- Fat: 14g
- Net Carbs: 6g
Timing:
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Total Time: 30-33 minutes
Pro Tips and Tricks
- Remove as much moisture as possible from vegetables
- Use a well-seasoned or non-stick pan
- Keep heat medium-low to prevent burning
- Let mixture rest 5 minutes before cooking
- Press mixture firmly into pan
- Watch edges for golden brown color
Variations and Substitutions
- Mediterranean: Add olives and sun-dried tomatoes
- Spicy: Include jalapeños and pepper jack cheese
- Root Vegetable: Use sweet potato or parsnip instead of carrot
- Herb Variations: Try different herb combinations
- Dairy-Free: Use dairy-free cheese alternatives
Common FAQs
Q: Why is my crust soggy?
A: Ensure vegetables are thoroughly drained of excess moisture.
Q: Can I make this ahead?
A: Best served fresh, but can be reheated in a pan.
Q: How do I know when it’s done?
A: Edges should be golden brown and cheese melted.
Q: Can I bake this instead?
A: Yes, bake at 400°F (200°C) for 20-25 minutes.
Storage and Make-Ahead Tips
- Store leftovers in an airtight container for up to 2 days
- Reheat in a skillet to restore crispiness
- Grate vegetables up to 24 hours ahead
- Keep drained and stored in the refrigerator
- Not recommended for freezing
This vegetable-based pizza alternative is perfect for those following low-carb, keto, or gluten-free diets, or anyone looking to incorporate more vegetables into their meals. The combination of crispy edges, melty cheese, and seasoned vegetables creates a satisfying dish that’s both nutritious and delicious.