Low Carb Roasted Veggie "Pizza"

Today we're roasting a whole tray of vegetables and topping with pizza sauce and cheese. A healthy alternative for pizza lovers.

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Course: dinner

Cuisine: American

Keyword: low carb pizza, vegetables

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: servings

Calories: 134kcal

Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

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

Get creative and use any veggies you like (artichoke hearts, cherry tomatoes, eggplant, cauliflower) and any herbs or toppings you like. Use any type of cheese.

Add protein to create a more filling pizza.

Nutrition