15-Minute Low-Carb Zucchini Pizza Bake for One is a delicious way to satisfy a pizza craving when you still want to get your veggies in.
When you’re in the mood for pizza, what’s your go-to? Maybe it’s homemade or a favorite local pizzeria? New York-style pizza is where my heart truly lies, and back in the day I had a pizzeria I’d hit up whenever a craving struck. These days I like to keep carbs low when I can, even when eating pizza, and I tend to get a little creative when I need my fix like pizza kale and paleo flatbread pizza (made with my paleo flatbread as the base).
I make another kind of “pizza”; basically just onion sautéed in a little olive oil with turkey pepperoni with a handful of shredded mozzarella cheese cooked until melted, topped with a couple spoons of marinara and a little handful of chopped olives. That is by far the easiest (and one of the most delicious) ways to cure a pizza craving, and it’s ready in less time than it would take to drive to your favorite local spot and pick up a slice.
But sometimes you want to eat pizza and also get in your veggie intake, right? Enter this zucchini-pizza concoction. Now, I know to pizza purists this will in no way qualify as pizza. But I have to say, it has a lot of the same flavors going on and I’d much rather nourish my body with veggies than feel lethargic and bloated from eating a regular slice. It eventually comes to the point where you don’t even miss the carbs.
Here are some of my other favorite lower-carb pizza-flavored recipes:
Pizza Salad with Pepperoni Chips and Creamy Roasted Tomato-Garlic Dressing
Pizza Dip (to keep it low-carb, serve with carrot and celery sticks instead of bread or crackers for dipping)
Do you have a favorite non-traditional lower-carb pizza dish?
- ½ tablespoon olive oil
- ½ lb (225 g) zucchini, sliced into ½-inch rounds
- 1 clove garlic, minced
- 1 pinch each sea salt and black pepper
- 3 tablespoons tomato sauce
- 1½ oz (43 g) white cheddar or mozzarella, shredded
- ½ oz (14 g) turkey pepperoni
- 2 tablespoons fresh-grated Parmesan
- Preheat the broiler.
- Heat the oil in a medium nonstick skillet over medium-high heat. Add the zucchini and cook until starting to turn golden on both sides, about 4 minutes. Turn the heat down to low, add the garlic, salt, and pepper, and cook 1 minute, stirring constantly.
- Transfer the zucchini mixture to an individual-sized gratin dish. Spoon the tomato sauce on top. Sprinkle on the cheddar or mozzarella, top with the turkey pepperoni, and then the Parmesan.
- Broil until the cheese is melted and starting to turn golden brown; serve.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
OMG, what a Pizzas, I love Pizza, thank you very much for sharing this awesome recipe, this is incredible, really I can’t wait to eat this beautiful and tasty Pizza, just look at the pics, all are mouth-watering.
Yum! I love this idea!
Every one of these pizza inspired dishes is calling my name! Absolutely love the zucchini bake for right now when summer squash is still easy to find!