Zucchini & Carrot Veggie Pizza
Intro
This veggie pizza is a nutritious twist on the classic, featuring zucchini and carrots for a pop of sweetness, crunch, and color. It’s perfect for a quick family meal or a healthier homemade pizza night. You can use a ready-made crust for convenience or homemade dough for extra freshness.
Ingredients (Serves 4–6)
For the Pizza Base:
1 store-bought pizza crust (or homemade dough, ~12-inch)
2 tbsp olive oil
For the Sauce & Toppings:
½ cup pizza sauce (or marinara)
1 cup shredded mozzarella cheese
½ cup zucchini, thinly sliced or ribboned
½ cup carrots, shredded or thin strips
¼ red onion, thinly sliced (optional)
½ tsp dried oregano
½ tsp dried basil
Salt & black pepper, to taste
2 tbsp grated Parmesan (optional)
Fresh parsley or basil leaves, for garnish
Instructions
- Prep Oven & Crust
Preheat oven to 425°F (220°C).
Place pizza crust on a baking sheet or pizza stone. Brush lightly with olive oil.
- Assemble Pizza
Spread pizza sauce evenly over the crust.
Sprinkle mozzarella cheese over sauce.
Arrange zucchini slices, carrots, and onion on top.
Season with oregano, basil, salt, and pepper.
Bake
Bake 12–15 minutes, until crust is golden and cheese is melted and bubbly.
Finish & Serve
Sprinkle with Parmesan, garnish with fresh herbs, slice, and serve hot.
Variations
Add mushrooms, bell peppers, or spinach for extra veggies.
Use a cauliflower crust for a gluten-free option.
Swap mozzarella with feta for a Mediterranean-style flavor.
Drizzle with balsamic glaze for extra tang.
Q/A
Q1:Can I make this without cheese?
✅ Yes, either skip cheese or use a dairy-free alternative. The veggies will still shine.
Q2: Can I use zucchini and carrots as the crust instead of toppings?
Yes, grate zucchini & carrots, mix with egg and cheese, and bake as a veggie crust before adding toppings.
Q3: Will the zucchini make the pizza soggy?
Slice zucchini thin and pat dry with paper towels before baking to prevent excess moisture.
Q4: Can I prepare this ahead?
Yes, assemble the pizza (without baking) up to 6 hours ahead, cover, and refrigerate. Bake just before serving.
Tips
- Pre-bake crust for 5 minutes before adding toppings if you like extra crispiness.
- Use a mandoline for thin, even zucchini slices.
- Shred carrots finely for faster cooking and a sweeter flavor balance.
- For spice, sprinkle with chili flakes before serving.
Nutrition (per slice, based on 8 slices of a 12-inch pizza)
- Calories: ~180
- Protein: 9 g
- Fat: 7 g
- Carbs: 21 g
- Fiber: 2 g
- Sugar: 3 g