Weight Watchers Recipes
Zucchini & Carrot Crustless Veggie Pizza

Ingredients:
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)
🔥 Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet or pizza pan with parchment paper.
- Prepare the veggies:
Shred zucchini and carrot, then squeeze out as much liquid as possible using a clean towel. - Mix the base:
In a bowl, combine shredded zucchini, carrot, eggs, cheeses, seasoning, garlic powder, salt, and pepper. Mix well. - Form the crust:
Spread the mixture onto the pan in a thin, round pizza shape (about ¼ inch thick). Press flat. - Bake the crust:
Bake for 20–25 minutes, or until golden brown and set. - Add toppings:
Spread pizza sauce over the crust. Add cheese and your favorite toppings. - Bake again:
Return to oven for 8–10 minutes, or until cheese is melted and bubbly. - Cool & slice:
Let cool slightly before slicing — it holds together better once rested.
🌿 Tips:
- Add chili flakes for heat
- Use dairy-free cheese to make it paleo
- Store leftovers in the fridge and reheat in a pan or oven (not microwave for best texture)