Zucchini & Carrot Veggie Pizza (Crustless)
Looking for a healthier pizza alternative that’s packed with veggies and flavor but light on carbs? This zucchini and carrot veggie pizza is just what you need. Made with shredded vegetables, a simple egg and flour batter, and topped with gooey melted cheese, this recipe is perfect for a nutritious lunch, dinner, or even as a snack!
Total Time:
Prep: 10–15 minutes
Bake: 30–35 minutes
Total: 45–50 minutes
Ingredients:
1 medium zucchini, julienned or shredded
1 medium carrot, julienned or shredded
1/2 small red onion, thinly sliced
2 eggs
1/2 cup all-purpose flour (or chickpea flour for a gluten-free option)
1/4 cup milk (optional, for batter consistency)
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp baking powder
1 cup shredded cheese (mozzarella or your favorite mix)
Optional: Fresh herbs (like dill or parsley), chili flakes
Instructions:
Preheat Oven: Preheat your oven to 375°F (190°C).
Mix Veggies: In a large bowl, combine the shredded zucchini, carrot, and red onion.
Prepare Batter: In a separate bowl, whisk together eggs, flour, baking powder, salt, pepper, and a bit of milk if the batter is too thick.
Combine: Pour the batter over the vegetables and mix until everything is evenly coated.
Bake Base: Pour the mixture into a greased round baking dish or pizza pan. Flatten it out evenly. Bake for 20–25 minutes or until it’s golden and firm.
Add Cheese: Remove from oven, sprinkle cheese and any optional toppings (herbs, chili flakes).
Final Bake: Return to oven and bake for another 10 minutes or until the cheese is melted and bubbly.
Cool & Slice: Let it cool slightly, then slice like a pizza and serve!
Pro Tips:
Remove Moisture: Lightly salt the shredded zucchini and let it sit for 5–10 minutes, then squeeze out excess water using a clean cloth. This helps avoid a soggy base.
Cheese It Up: Mix a bit of cheese into the veggie batter for a cheesier, crispier crust.
Crispy Bottom: Use a cast iron skillet or preheat the baking pan for a crispier base.
Even Spread: Press the mixture down evenly in the pan so it cooks uniformly.
Cooling Matters: Let it rest for 5 minutes after baking before slicing—it helps it set and keeps slices intact.
Tasty Variations:
Add More Veggies: Toss in bell peppers, spinach, corn, or mushrooms for extra flavor and nutrition.
Spicy Kick: Add chopped green chilies, chili flakes, or a bit of sriracha to the batter.
Gluten-Free Version: Use chickpea flour (besan) or almond flour instead of wheat flour.
Protein Boost: Mix in cooked shredded chicken, tuna, or tofu cubes to make it heartier.
Herb Twist: Add Italian seasoning, basil, oregano, or fresh cilantro to enhance the aroma and taste.
Mini Pizzas: Make smaller portions in muffin tins for fun, snack-sized servings—great for kids!
Vegan Version: Use plant-based milk, egg replacer (like flax eggs), and vegan cheese.
Q&A:
Q: Can I make this ahead of time?
A: Absolutely! Bake the base, store it in the fridge (up to 3 days), and reheat with cheese when ready to eat.
Q: Can I freeze it?
A: Yes, slice and freeze. Reheat in the oven or air fryer to keep it crispy.
Q: What if I don’t have an oven?
A: Cook the mixture in a non-stick pan on the stovetop, like a thick pancake or frittata. Cover with a lid to melt the cheese.
Q: Can I use other vegetables?
A: Definitely! Try shredded potatoes, cabbage, sweet corn, or spinach.
Q: Is this kid-friendly?
A: Totally! It’s colorful, cheesy, and a sneaky way to get kids to eat more veggies.
Estimated Nutrition (per slice, based on 8 slices):
Calories: ~120
Protein: ~6g
Carbs: ~9g
Fat: ~7g
Fiber: ~2g
(Values may vary based on ingredients used)
Conclusion:
This zucchini and carrot veggie pizza is a fun, colorful twist on the classic, offering all the satisfaction of a pizza without the heaviness of a traditional crust. Whether you’re low-carb, gluten-free, or just looking for new ways to eat more veggies—this one’s a total win. It’s easy, versatile, and perfect for both family meals and meal prep. Give it a try and make it your own!