Mediterranean Diet Zucchini Pizza
Savor the fresh, vibrant flavors of the Mediterranean with this Zucchini Pizza, perfectly crafted for those following a Mediterranean diet or seeking a wholesome, gluten-free alternative to traditional pizza. With a deliciously crisp zucchini crust made from grated zucchini, almond flour, and Parmesan cheese, this recipe balances healthy nutrients with indulgent taste. Topped with low-sodium marinara, plump cherry tomatoes, Kalamata olives, baby spinach, and crumbled feta, every slice bursts with tangy, salty, and savory notes. Finished with dried oregano and fragrant basil, this easy-to-make zucchini pizza is perfect for a quick weeknight dinner or a crowd-pleasing appetizer. Ready in just 40 minutes, it’s a guilt-free, flavor-packed dish your taste buds will adore!
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Recipe Information
Ingredients
- 4 medium Zucchini
- 1 large Egg
- 1 cup Almond flour
- 1 cup Grated Parmesan cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 0.5 cup Marinara sauce (low-sodium, no added sugar)
- 1 cup Cherry tomatoes
- 0.25 cup Kalamata olives
- 1 cup Baby spinach
- 0.5 cup Crumbled feta cheese
- 0.5 teaspoon Dried oregano
- 0.25 cup Fresh basil leaves
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Grate the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and wring out as much moisture as possible.
In a large mixing bowl, combine the grated zucchini, egg, almond flour, grated Parmesan cheese, salt, and black pepper. Mix well to form a dough-like consistency.
Press the zucchini mixture onto the prepared baking sheet to form a pizza crust about 1/4 inch thick.
Bake the crust in the preheated oven for 12-15 minutes, or until golden and slightly crispy around the edges.
Remove the crust from the oven and brush it with olive oil. Spread marinara sauce evenly over the crust, leaving a small border around the edges.
Top the pizza with halved cherry tomatoes, sliced Kalamata olives, and baby spinach. Sprinkle crumbled feta cheese and dried oregano over the toppings.
Return the pizza to the oven and bake for another 8-10 minutes, or until the toppings are heated through and the feta is slightly golden.
Remove the pizza from the oven and let it cool for a minute or two. Garnish with fresh basil leaves, slice, and serve.
Nutrition Facts
Calories |
1728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.2 g | 159% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 11834 mg | 514% | |
| Total Carbohydrate | 92.9 g | 34% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 61.8 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1560 mg | 120% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2153 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
