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 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.