Low Carb Roasted Veggie “Pizza”
I am always on the lookout for a healthier version of my favorite foods. On Friday nights I crave pizza but my girth is expanding and I try to deny myself this pleasure. Well if you are like me – deny no more!
Low Carb Roasted Veggie “Pizza”
By Hungry happens Stella Drivas
Ingredients:
2 zucchini, sliced into half moons
16 ox mushrooms, sliced into large chunks
2 bell peppers, sliced into strips, halved
3 small crowns broccoli, sliced into large florets
Olive oil
Salt and Pepper to taste
Parmesan Mixture:
1 cup parmesan cheese, grated
½ cup breadcrumbs (or almond flour)
3 large cloves garlic, minced
2 tsp Italian blend seasonings
Salt & Pepper to taste
Assembly:
1 cup marinara sauce
10 cherry tomatoes
1 small red onion, sliced
2 cups shredded mozzarella cheese
Oilive oil
Garnish: fresh basil + chili pepper flakes
Instructions:
Base:
Preheat oven to 400 degrees. Spray large rimmed baking sheet with olive oil. Add veggies to the sheet – it doesn’t matter if they are overlapping. Drizzle generously with olive oil and season with salt and pepper to taste. Bake for 20 minutes.
Parmesan mixture:
Whisk together all of the ingredients in a medium bowl
Assembly:
After the veggies have roasted for 20 minutes, remove from oven and toss them to mix them up. If there is a lot of liquid in the pan, use some paper towels to absorb most of it. Push the veggies together to form an even single layer rectangle.
Drizzle the veggies with the marinara first, then sprinkle with the parmesan mixture all over (this helps absorb the liquids too). Next toss on the mini tomatoes, onions, mozzarella. Drizzle with some olive oil and pop back into the oven for 8-20 more minutes. Top with optional garnish of chopped asil and chili flakes.
Notes:
Left over slices heat up amazing in a pan or in a toaster oven.
Nutrition:
Calories 207, Carbs 15 g, Protein 15 g, Fat 10 g, Sodium 582 mg, Sugar 7 g