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:

  1. Preheat oven to 400°F (200°C). Line a baking sheet or pizza pan with parchment paper.
  2. Prepare the veggies:
    Shred zucchini and carrot, then squeeze out as much liquid as possible using a clean towel.
  3. Mix the base:
    In a bowl, combine shredded zucchini, carrot, eggs, cheeses, seasoning, garlic powder, salt, and pepper. Mix well.
  4. Form the crust:
    Spread the mixture onto the pan in a thin, round pizza shape (about ¼ inch thick). Press flat.
  5. Bake the crust:
    Bake for 20–25 minutes, or until golden brown and set.
  6. Add toppings:
    Spread pizza sauce over the crust. Add cheese and your favorite toppings.
  7. Bake again:
    Return to oven for 8–10 minutes, or until cheese is melted and bubbly.
  8. 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)

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button