Easy recipes: Zucchini & Carrot Crustless Veggie Pizza

Sunday, August 10, 2025

Veggie Base:

1 medium zucchini, shredded

1 medium carrot, shredded

2 eggs

½ cup shredded mozzarella or cheddar

¼ cup grated Parmesan

1 tsp Italian seasoning

¼ tsp garlic powder

Salt & pepper to taste

Toppings:

¼ cup sugar-free pizza sauce or marinara

½ cup shredded mozzarella

¼ cup chopped bell peppers

¼ cup sliced mushrooms (optional)

Sliced olives, red onion, or spinach (optional)

Preparations

Preheat oven to 400°F (200°C). Line a baking sheet or pizza pan with parchment paper.

Shred zucchini and carrot, then squeeze out as much liquid as possible using a clean towel.

In a bowl, combine shredded zucchini, carrot, eggs, cheeses, seasoning, garlic powder, salt, and pepper. Mix well.

Spread the mixture onto the pan in a thin, round pizza shape (about ¼ inch thick). Press flat.

Bake for 20–25 minutes, or until golden brown and set.

Spread pizza sauce over the crust. Add cheese and your favorite toppings.

Return to oven for 8–10 minutes, or until cheese is melted and bubbly.

Let cool slightly before slicing — it holds together better once rested.

Easy recipes