This Zucchini & Carrot Veggie Pizza (Crustless) is a delicious, low-carb, and veggie-packed alternative to traditional pizza! It’s loaded with flavor, easy to make, and perfect for a light meal or snack.
Zucchini & Carrot Veggie Pizza (Crustless)
A veggie-loaded, cheesy “pizza” without the crust—great for keto or gluten-free diets!
Ingredients:
- 2 cups grated zucchini (squeezed to remove excess moisture)
- 1 cup grated carrot
- 2 large eggs (or flax eggs for vegan option)
- 1/2 cup shredded mozzarella cheese (or dairy-free cheese)
- 1/4 cup grated Parmesan cheese
- (optional)
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- Salt & pepper to taste
- 1/2 cup pizza sauce (or marinara)
- 1/2 cup shredded cheese (for topping—mozzarella, cheddar, or vegan cheese)
- Toppings of choice:
- Sliced bell peppers
- Cherry tomatoes
- Sautéed mushrooms
- Spinach
- Pepperoni or cooked sausage (optional)
- Fresh basil or parsley (for garnish)
Instructions:
- Prep the veggies: Grate zucchini and carrot, then squeeze out excess water using a clean towel or paper towels (this prevents a soggy base).
- Make the veggie “crust”: In a bowl, mix zucchini, carrot, eggs, mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper.
- Press into a pan: Spread the mixture evenly in a greased 9-inch pie dish or baking sheet (lined with parchment paper).
- Pre-bake: Bake at 400°F (200°C) for 15-20 minutes until firm and lightly golden.
- Add toppings: Spread pizza sauce, sprinkle cheese, and add your favorite toppings.
- Bake again: Return to the oven for 8-10 minutes until cheese is melted and bubbly.
- Garnish & serve: Let cool slightly, then slice and top with fresh herbs.
Serving Ideas:
- Great as a low-carb lunch or appetizer
- Pair with a side salad for a complete meal
- Perfect for meal prep (stores well in the fridge for 3-4 days)
Would you like any variations, like adding cauliflower rice or spicy toppings? 😊🍕