Mediterranean Ultimate Vegetable Pan Pizza
This Mediterranean-style vegetable pan pizza is light, colorful, and packed with fresh flavor. Instead of traditional dough, this recipe uses a simple veggie base made from broccoli, zucchini, carrots, and bell pepper, bound together with eggs, flour, and milk. The result is a crust that’s tender yet sturdy enough to hold a gooey layer of melted mozzarella and golden cheese. It’s the perfect way to turn everyday vegetables into a comforting, healthy, and satisfying meal that tastes indulgent but feels fresh.
Time
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Ingredients
Vegetables:
1 head broccoli, chopped into small florets
1 zucchini, trimmed and sliced
1 carrot, peeled and chopped
1 bell pepper, diced
1 onion, finely chopped
Wet Ingredients:
2 eggs
220 ml milk
Dry Ingredients:
3 tablespoons flour (all-purpose or whole wheat)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Cheese & Oil:
100 g light mozzarella, cubed
80 g grated cheese (such as cheddar, parmesan, or gouda)
2 tablespoons olive oil
Instructions
Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease or line a large ovenproof skillet or baking dish with parchment paper.
Prepare the Vegetables:
Steam or lightly blanch the broccoli and carrots for 3–4 minutes until just tender. Drain well and let them cool slightly. Combine them with the zucchini, bell pepper, and onion in a large bowl.
Make the Batter:
In a separate bowl, whisk together the eggs, milk, flour, salt, and black pepper until smooth. Pour this mixture over the vegetables and stir until evenly coated.
Assemble the Pan Pizza:
Heat olive oil in the ovenproof skillet over medium heat. Pour in the vegetable mixture and spread it evenly. Let it cook on the stovetop for 3–4 minutes until the bottom starts to set.
Add the Cheese:
Scatter the cubed mozzarella and grated cheese evenly over the top. Transfer the skillet to the oven.
Bake:
Bake for 25–30 minutes, or until the top is golden, bubbly, and the center is firm.
Garnish and Serve:
Sprinkle chopped parsley over the pizza before serving. Slice into wedges and enjoy warm — no crust needed!
Tips
Dry the veggies well: Moisture is the enemy of crispness. After steaming, pat vegetables dry before mixing them with the batter.
Cheese balance: Combining light mozzarella for stretchiness with a stronger cheese like parmesan or cheddar enhances both flavor and texture.
Crispy base trick: Preheat the pan before adding the mixture — it helps form a firmer, crisp bottom layer.
No ovenproof skillet? Assemble everything in a baking dish instead. Skip the stovetop step and bake for an extra 5 minutes.
For extra flavor: Add a sprinkle of dried oregano, thyme, or basil to the batter.
Variations
Mediterranean Touch: Add chopped sun-dried tomatoes, olives, or feta for a classic coastal flavor.
Spicy version: Sprinkle crushed chili flakes or drizzle with a bit of chili oil before serving.
Low-carb option: Replace flour with almond flour or chickpea flour for a lighter version.
Vegan alternative: Swap eggs for a flax egg (1 tbsp flaxseed meal + 3 tbsp water per egg) and use dairy-free cheese.
Protein boost: Mix in cooked chickpeas or shredded rotisserie chicken for a heartier meal.
Q&A
Q: Can I use frozen vegetables?
A: Yes, but thaw and drain them well to remove excess moisture before mixing with the batter.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to keep the texture crisp.
Q: Can this be meal-prepped?
A: Absolutely. You can prepare the mixture ahead of time, refrigerate it overnight, and bake when ready to serve.
Q: What if I don’t have milk?
A: You can substitute with unsweetened almond milk, oat milk, or even a bit of plain yogurt thinned with water.
Q: Can I make mini versions?
A: Yes, pour the mixture into muffin tins for individual vegetable pizza bites. Bake for 20–22 minutes.
Nutrition
(Per Serving — 1 of 4 slices)
(Approximate)
Calories: 270
Protein: 14 g
Fat: 16 g
Carbohydrates: 18 g
Fiber: 4 g
Sugar: 6 g
Sodium: 310 mg
Conclusion
The Mediterranean Ultimate Vegetable Pan Pizza turns everyday produce into something special — golden, cheesy, and loaded with fresh flavor. It’s a fun twist on classic pizza, light enough for lunch but satisfying enough for dinner. This veggie-packed dish captures the Mediterranean spirit of simplicity and wholesome ingredients, proving that you don’t need dough or meat to create something deeply delicious.