Veggie Pizza No Crust
Satisfy your pizza cravings without the guilt with this irresistible Veggie Pizza No Crust recipe! Bursting with fresh, vibrant flavors, this crustless masterpiece uses zucchini, eggplant, and bell peppers as a wholesome base, making it naturally gluten-free and low-carb. Drizzled with olive oil and seasoned with a savory blend of garlic powder, oregano, and basil, the baked vegetable "crust" is topped with juicy cherry tomatoes, melted mozzarella, and Parmesan for a cheesy, indulgent finish. A sprinkle of red pepper flakes adds optional heat, while fresh basil leaves lend a fragrant touch. Ready in just 35 minutes, this easy and healthy alternative is perfect for anyone seeking a light yet satisfying dinner—or a creative way to enjoy their favorite pizza toppings without traditional dough.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 small Eggplant
- 2 medium Bell peppers (red, yellow, or green)
- 1.5 cups Cherry tomatoes
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Shredded mozzarella cheese
- 0.25 cup Parmesan cheese
- 0.25 teaspoon Crushed red pepper flakes
- 5 leaves Fresh basil leaves
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet or pizza pan with parchment paper.
Wash all vegetables thoroughly and pat dry.
Slice the zucchini, eggplant, and bell peppers into thin, round slices or strips. Halve the cherry tomatoes.
Arrange the sliced zucchini, eggplant, and peppers in a single layer on the prepared baking sheet, overlapping slightly to form a solid base.
Drizzle the vegetables with olive oil and sprinkle with garlic powder, dried oregano, dried basil, salt, and black pepper. Use your hands to evenly coat the vegetables with the seasoning.
Bake the vegetable base in the preheated oven for 12-15 minutes, or until slightly softened and edges begin to brown.
Remove the baking sheet from the oven and evenly layer the cherry tomatoes, shredded mozzarella cheese, and Parmesan cheese over the vegetable base.
Sprinkle crushed red pepper flakes on top for a bit of heat (optional).
Return the pan to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Optional: Turn on the broiler for 1-2 minutes at the end of cooking to achieve a golden, cheesy topping.
Remove the veggie pizza from the oven, garnish with fresh basil leaves, and let it cool for 2-3 minutes.
Slice and serve warm. Enjoy your healthy, crustless veggie pizza!
Nutrition Facts
Calories |
241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 565 mg | 25% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 8.3 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 688 mg | 15% | |
*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.
