Crustless Zucchini and Carrot Pizza
A healthy and delicious pizza alternative without the crust, packed with vegetables.
Equipment
- 1 Oven Preheated to 200C
- 1 Baking Sheet Lined with parchment paper
- 1 Mixing Bowl
Ingredients
Vegetable Base
- 2 medium zucchini Grated
- 1 large carrot Grated
- 0.5 cup almond flour
- 2 large eggs Beaten
- 0.25 cup Parmesan cheese Optional, for flavor
- 1 teaspoon dried oregano
- Salt and pepper To taste
Toppings
- 0.5 cup tomato sauce
- 1 cup mozzarella cheese
- Optional toppings Bell peppers, mushrooms, olives
Instructions
- Preheat oven to 200°C (400°F). Grease or line a baking sheet with parchment paper.
- In a large bowl, combine the grated zucchini and carrot. Squeeze out excess moisture using a clean kitchen towel or cheesecloth. This step is crucial to prevent a soggy pizza.
- Add the almond flour, eggs, Parmesan cheese (if using), oregano, salt, and pepper to the vegetables. Mix well until everything is combined.
- Spread the vegetable mixture evenly onto the prepared baking sheet, forming a large circle or rectangle, depending on your preference. Aim for a thickness of about 1/4 inch.
- Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and the base appears set.
- Remove the pizza base from the oven. Spread the tomato sauce evenly over the base, then sprinkle with mozzarella cheese and any additional toppings of your choice.
- Return the pizza to the oven and bake for another 5-10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool slightly before slicing and serving. Enjoy your healthy and delicious crustless zucchini and carrot pizza!
Notes
For a vegan option, omit the Parmesan cheese and use a vegan mozzarella alternative. You can also experiment with different vegetables and herbs to create your own unique flavor combinations.