This Crustless Zucchini & Carrot Veggie Pizza is a game-changer for anyone looking to enjoy pizza night without the carbs or gluten. Made with shredded zucchini and carrots as the base, this veggie-packed "crust" is topped with marinara, gooey cheese, and your favorite pizza toppings. It’s light, healthy, and bursting with flavor, making it perfect for those following a low-carb, keto, or gluten-free diet—or anyone who just loves veggies! Best of all, it’s easy to make and completely customizable. Let’s whip up this creative twist on pizza and dig into every cheesy, veggie-loaded bite!
Why You’ll Love This Recipe
- Low-Carb & Gluten-Free: No crust means fewer carbs and no gluten—perfect for special diets.
- Packed with Veggies: Zucchini and carrots add moisture, texture, and nutrients to every slice.
- Customizable: Top it with your favorite ingredients like pepperoni, mushrooms, or spinach.
- Quick & Easy: Ready in under 30 minutes with minimal prep.
Ingredients You’ll Need
For the Veggie Base:
- 2 medium zucchinis, grated
- 1 medium carrot, grated
- 1/2 cup shredded mozzarella cheese (plus extra for topping)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 tsp dried Italian seasoning
- 1/2 tsp garlic powder
- Salt and black pepper to taste
For the Toppings:
- 1/2 cup marinara sauce (sugar-free if preferred)
- 1 cup shredded mozzarella cheese
- Optional toppings: sliced bell peppers, mushrooms, olives, pepperoni, fresh basil, or spinach
Step-by-Step Instructions
1. Preheat and Prep
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Grate the zucchini and carrot using a box grater. Place them in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible—this step is key to preventing a soggy base.
2. Make the Veggie Base
- In a mixing bowl, combine the grated zucchini, grated carrot, 1/2 cup mozzarella cheese, Parmesan cheese, egg, Italian seasoning, garlic powder, salt, and pepper. Mix until well combined.
- Spread the mixture evenly onto the prepared baking sheet, shaping it into a round or rectangular “pizza crust” about 1/4-inch thick.
3. Bake the Base
- Bake the veggie base in the preheated oven for 15–20 minutes, or until it’s set and lightly golden around the edges.
- Remove from the oven and let it cool slightly.
4. Add the Toppings
- Spread the marinara sauce evenly over the baked veggie base.
- Sprinkle the remaining shredded mozzarella cheese on top.
