- Add your favorite toppings—bell peppers, mushrooms, olives, or pepperoni work beautifully.
5. Bake Again
- Return the pizza to the oven and bake for an additional 8–10 minutes, or until the cheese is melted and bubbly.
- If desired, broil for 1–2 minutes at the end to achieve a golden, bubbly finish.
6. Serve and Enjoy
- Remove from the oven and let it cool for a few minutes before slicing.
- Garnish with fresh basil or red pepper flakes for extra flair, if desired.
- Slice into pieces and enjoy your veggie-packed, crustless pizza!
Serving Suggestions
- For Dinner: Pair with a side salad or roasted vegetables for a complete meal.
- At Gatherings: Cut into small squares and serve as a party appetizer or snack.
- With Extras: Drizzle with balsamic glaze or pesto for a gourmet touch.
- Meal Prep: Store leftovers in the fridge for up to 3 days and reheat in the oven for best results.
Pro Tips for Success
- Squeeze Out Moisture: Removing excess liquid from the zucchini and carrots ensures a firm, crispy base.
- Use Fresh Herbs: Add fresh basil, oregano, or parsley for extra flavor.
- Experiment with Sauces: Swap marinara for pesto, Alfredo, or BBQ sauce for variety.
- Make It Vegan: Use dairy-free cheese and a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for a plant-based version.
Final Thoughts
This Crustless Zucchini & Carrot Veggie Pizza proves that you don’t need traditional dough to enjoy a delicious pizza experience. With its veggie-packed base, melty cheese, and endless topping possibilities, this recipe is a creative and healthy way to satisfy your pizza cravings.
So grab your zucchini and carrots, mix up this simple base, and top it with your favorite flavors. One bite of this cheesy, veggie-loaded delight, and you’ll wonder why you ever needed a crust—one low-carb, gluten-free slice at a time! 🍕🥕