Shredded zucchini and carrot, eggs, and cheese form the thin vegetable base for this crustless pizza. Squeezing out the vegetables well helps the quarter-inch crust set before the sauce and toppings are added. The finished pizza is cut into eight servings.
Vegetable base
- 1 medium zucchini, shredded
- 1 medium carrot, shredded
- 2 eggs
- 1/2 cup reduced-fat shredded mozzarella or cheddar
- 1/4 cup reduced-fat grated Parmesan
- 1 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
Toppings
- 1/4 cup sugar-free pizza sauce or marinara
- 1/2 cup reduced-fat shredded mozzarella
- 1/4 cup chopped bell peppers
- 1/4 cup sliced mushrooms, optional
- Optional: sliced olives, red onion, or spinach
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet or pizza pan with parchment.
- Wrap the shredded zucchini and carrot in a clean towel and squeeze out as much liquid as possible.
- Combine the vegetables, eggs, base cheeses, Italian seasoning, garlic powder, salt, and pepper.
- Press into a thin round about 1/4 inch thick. Bake for 20–25 minutes, until golden, set, and 160°F (71°C) in the center.
- Spread with sauce; add mozzarella, bell pepper, and optional toppings. Bake for 8–10 minutes, until bubbly.
- Cool slightly before slicing into eight portions.
Add chili flakes if desired. Refrigerate leftovers. For the best texture, reheat them in a pan or oven rather than a microwave, bringing them to 165°F (74°C).
