This vegetable pan pizza combines the comfort of traditional pizza with the nutritional benefits of fresh vegetables, creating a satisfying meal that’s both delicious and wholesome. Unlike conventional pizza, this recipe uses a unique egg-based batter that binds colorful vegetables together, topped with melted cheese for the perfect comfort food experience.
Ingredients
For 6-8 servings:
Fresh Vegetables
- 1 medium broccoli head (300g / 10.6 oz), cut into small florets
- 1 medium zucchini (200g / 7 oz), trimmed and sliced into rounds
- 1 large carrot (150g / 5.3 oz), peeled and diced
- 1 bell pepper (150g / 5.3 oz), cut into cubes
- 1 medium onion (150g / 5.3 oz), chopped
Batter Base
- 2 large eggs
- 3 tablespoons all-purpose flour (45g / 1.6 oz)
- 220ml / 7.4 fl oz / 1 cup milk
Cheese and Seasonings
- 100g / 3.5 oz light mozzarella cheese, cut into cubes
- 80g / 2.8 oz grated cheese (Parmesan or cheddar)
- 2 tablespoons olive oil, plus extra for greasing
- 1 teaspoon salt, plus extra to taste
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon black pepper, to taste
Step-by-Step Instructions
Preparation (20 minutes)
Step 1: Preheat your oven to 200°C (180°C fan) / 400°F / Gas Mark 6. Grease a large rectangular baking pan or sheet pan with olive oil to prevent sticking.
Step 2: Prepare all vegetables by washing them thoroughly. Cut the broccoli into small, bite-sized florets. Trim the zucchini and slice into 0.5cm (1/4 inch) rounds. Peel the carrot and dice into small cubes.
Step 3: Remove seeds from the bell pepper and cut into 1cm (1/2 inch) cubes. Peel and chop the onion into medium-sized pieces. Set all prepared vegetables aside in separate bowls.
Step 4: Cut the mozzarella cheese into small cubes, approximately 1cm (1/2 inch) in size. Grate the hard cheese if not already prepared. Finely chop the fresh parsley.
Cooking Process (35 minutes)
Step 5: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent and fragrant.
Step 6: Add the diced carrot to the skillet and cook for 5 minutes, stirring occasionally. The carrot should start to soften but remain slightly firm.
Step 7: Add the bell pepper cubes to the skillet and cook for another 3 minutes. Add the zucchini slices and cook for 2 minutes more, stirring gently to avoid breaking the slices.
Step 8: Finally, add the broccoli florets to the skillet. Cook for 3-4 minutes until the broccoli is bright green and slightly tender. Season with salt and pepper to taste.
Step 9: In a large mixing bowl, whisk together the eggs, flour, and milk until smooth and well combined. The mixture should be free of lumps and have a consistency similar to pancake batter.
Step 10: Add the cooked vegetables to the egg mixture, along with half of the mozzarella cubes and chopped parsley. Gently fold everything together until well combined.
Step 11: Pour the vegetable mixture into the prepared baking pan, spreading it evenly with a spatula. The mixture should form a uniform layer across the entire pan.
Step 12: Sprinkle the remaining mozzarella cubes and all the grated cheese evenly over the top of the vegetable mixture.
Step 13: Bake in the preheated oven for 25-30 minutes, until the top is golden brown and the center is set. The cheese should be melted and bubbly with golden spots.
Step 14: Remove from the oven and let cool for 5 minutes before cutting into squares. Garnish with remaining fresh parsley before serving.
Nutritional Information
Per serving (1 slice, approximately 1/8 of pan):
- Calories: 185
- Protein: 12g
- Carbohydrates: 15g
- Dietary Fiber: 4g
- Fat: 9g
- Calcium: 280mg
- Vitamin C: 95% Daily Value
- Vitamin A: 110% Daily Value
- Iron: 8% Daily Value
Total cooking time: 55 minutes (20 minutes prep + 35 minutes cooking) Servings: 6-8 slices
This vegetable pan pizza provides an excellent source of protein from eggs and cheese, while delivering essential vitamins and minerals from the colorful array of vegetables. It’s particularly rich in vitamin C, vitamin A, and calcium.
Recipe Variations and Substitutions
Protein Enhancements
Add cooked chicken breast, turkey pieces, or ham cubes to make this dish more substantial. For vegetarian protein, include chickpeas, white beans, or crumbled tofu seasoned with herbs.
Seasonal Vegetable Swaps
Spring Version: Replace some vegetables with asparagus spears, fresh peas, and baby spinach. Add fresh herbs like dill or chives.
Summer Version: Include cherry tomatoes, yellow squash, and fresh basil. Consider adding corn kernels for sweetness and texture.
Autumn Version: Incorporate roasted butternut squash, Brussels sprouts, and caramelized onions for deeper, richer flavors.
Cheese Alternatives
Lower Fat Option: Use reduced-fat mozzarella and substitute some grated cheese with nutritional yeast for a lighter version.
Gourmet Variation: Try goat cheese, feta, or gruyere for more sophisticated flavors. Blue cheese pairs wonderfully with broccoli and onions.
Dietary Modifications
Gluten-Free: Replace all-purpose flour with rice flour, almond flour, or a gluten-free flour blend in equal proportions.
Dairy-Free: Use plant-based milk and dairy-free cheese alternatives. Cashew cream can replace some of the cheese for richness.
Low-Carb Version: Reduce flour to 1 tablespoon and add an extra egg to maintain binding properties.
Herb and Spice Variations
Experiment with different herb combinations such as oregano and thyme for an Italian flavor, or add cumin and paprika for a Mediterranean twist. Fresh garlic minced with the onions adds depth to the overall flavor profile.
Storage and Serving Suggestions
This vegetable pan pizza keeps well in the refrigerator for up to 4 days when stored in an airtight container. It can be enjoyed cold as a protein-rich lunch or reheated in the oven at 180°C (160°C fan) / 350°F for 8-10 minutes until warmed through.
For meal prep, cut into individual portions and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat as needed. This makes an excellent breakfast option, lunch box addition, or light dinner when served with a fresh green salad.
Frequently Asked Questions
Can I make this recipe without eggs? While eggs are crucial for binding, you can substitute with a flax egg mixture (3 tablespoons ground flaxseed mixed with 6 tablespoons water, left to sit for 15 minutes) or commercial egg replacer. The texture will be slightly different but still delicious.
How do I prevent the vegetables from releasing too much water? Salt the zucchini slices lightly and let them sit for 10 minutes before cooking, then pat dry with paper towels. This draws out excess moisture. Additionally, avoid overcooking the vegetables in the skillet to prevent them from becoming too soft and watery.
Can I prepare this dish ahead of time? Yes, you can assemble the entire dish up to 4 hours before baking. Cover tightly with plastic wrap and refrigerate. Add an extra 5-10 minutes to the baking time if starting from cold. The flavors actually improve when the mixture has time to meld together.
What’s the best way to cut clean slices? Allow the pan pizza to cool for at least 10 minutes after baking before cutting. Use a sharp knife and clean it between cuts. A pizza wheel or large chef’s knife works best for creating neat, even squares.
How can I make this dish more pizza-like? For a more traditional pizza flavor, add dried oregano, garlic powder, and a pinch of red pepper flakes to the vegetable mixture. You can also brush the top with a mixture of olive oil and minced garlic before baking, and finish with fresh basil leaves after cooking.
This vegetable pan pizza proves that healthy eating doesn’t mean sacrificing flavor or satisfaction. With its crispy edges, melted cheese topping, and colorful array of vegetables, it’s a crowd-pleasing dish that works equally well for family dinners, potluck gatherings, or meal prep sessions. The combination of protein-rich eggs and nutrient-dense vegetables makes it a complete meal that will keep you satisfied and energized.
