Low Carb Roasted Veggie “Pizza”
Time
55 Min
Serves
4
Published May 22, 2023 by Dr. Stephanie Gray, DC
This post may contain affiliate links.
Today we’re roasting a whole tray of veggies, then adding pizza sauce and shredded mozzarella. It’s surprisingly good!
This is an easy recipe, that is great for veggie lovers who also love the flavors of pizza but are trying to eat healthier.
Here’s how I did it. First, I roasted broccoli, red pepper, mushrooms, zucchini and red onion for 30 minutes. Then I topped the veggies with basil, sugar free pizza sauce and some shredded cheese. I popped it back in the oven for 10 minutes to melt the cheese. I sliced it up in squares just like pizza. Very easy!
The great thing about this recipe is that you can mix up the ingredients. Use different vegetables, add protein, use different herbs and spices, use different types of shredded cheese. It’s your “pizza”. Make it how you want.
Gluten and grain free, low carb. Use dairy free cheese for vegan option.
For other great dinner ideas, check out these other recipes:
Caesar Salad Mayonnaise for Burgers
Stir Fry on Cauliflower Rice with Almond Butter Sauce
Curry Chicken with Coconut Milk
12 Minute Broiler Sheet Pan Steak Fajitas
Why you will LOVE this Low Carb Roasted Veggie “Pizza”
- A super delicious, HEALTHY dinner idea. With great pizza taste.
- A creative way to load up on veggies
- Easy to add protein to make the meal more filling
- This is a great recipe that you can easily modify to make it your own!
- Gluten free, grain free, low carb.
- No wheat, no sugar, no seed oils, less INFLAMMATION
How to Store this Low Carb Roasted Veggie “Pizza”?
Store leftovers in a tight glass container. Must be refrigerated. Must be eaten within a 5 days. Reheat in the microwave for 30 seconds. I would not freeze this meal.
Low Carb Roasted Veggie "Pizza"
Equipment
- Oven
- 1 large sheet pan
Ingredients
- 1 head broccoli crowns
- 1 medium zucchini
- 1/2 large red onion
- 227 grams cremini mushrooms
- 1 red pepper
- 1.75 cup sugar free pizza sauce or marinara sauce
- 1/4 cup basil optional
- 3 cups shredded mozzarella
Instructions
- Preheat the oven to 350 F.
- Chop all your vegetables. Add veggies to the sheet pan. It doesn't matter if they are overlapping. They will cook down in size. Drizzle with a bit of olive or avocado oil. Bake for 30 minutes.
- After the veggies have roasted, remove from oven and toss them up. Push them together to form a single layered rectangle. If there is liquid in the pan from the veggies, use paper towel to soak up.
- Place basil over the veggies if you are using. Pour pizza sauce evenly over the veggies. Then cover with cheese.
- Bake in oven again for at least 10 minutes to melt the cheese. Bake for 20 minutes if you have let your veggies cool.
- Cut pizza slices in squares. Dish out with a serving spatula.
Notes
Nutrition
I’m a doctor of chiropractic, with a special interest in nutrition. I am passionate about healthy eating and using food to heal thyself. Food should be made in a kitchen not a factory. I believe in eating whole foods, keeping processed foods to a minimum. It is my goal to show you that eating healthy and cooking at home can be simple and very rewarding! All of my recipes are gluten-free. Some are ketogenic or paleo friendly.