Nice and crunchy, super healthy and incredibly versatile – if we had to name a vegetable we could enjoy all summer long, it would definitely be zucchini. Fried, zucchini pesto, zucchini pancakes or a fragrant pot – with a large selection of zucchini recipes, there is never a dull moment at the table. But today we really feel like pizza. Unfortunately, the Italian classic is low in calories and therefore not suitable for a balanced diet. The solution? An equally delicious zucchini pizza! Low carb zucchini base, vegan or mini zucchini pizza bites as a starter for your next girls night out – no doubt you’ll be repeating the following recipes many times, I promise! Enjoy and enjoy reading!
The best low-carb zucchini pizza
Are you looking forward to an abundant harvest and have you already tried our recipe for zucchini pancakes? That’s our joy! But how about a low carb zucchini pizza? Only 230 calories and 6 grams of net carbs each – sounds like the perfect keto dinner to us! And as for the pizza toppings, feel free to experiment with the ingredients and create your own creations.
Low-Carb Zucchini-Based Ingredients:
- 250 grams of zucchini, finely chopped
- 60 grams of almond flour, plus more for dusting
- 2 eggs
- 1 tsp each of dried oregano and garlic powder
- Salt and pepper
Vegetarian Pizza Topping;
- 2 bell peppers, thinly sliced
- 1 small red onion, roughly chopped
- 80 grams of cherry tomatoes, half
- 80 grams of mushrooms, cut
- 200 grams of mozzarella
- 1 teaspoon of olive oil
preparation:
- Preheat the oven to 220 degrees and line a baking sheet with baking paper.
- Zucchini, salt and let it stand for 10 minutes.
- Then press the curls firmly with a kitchen towel or your hands.
- In a large bowl, mix all the ingredients for the zucchini pizza base and add some almond flour if needed.
- Transfer the dough to a baking sheet and shape it into a pizza.
- Bake for 10-15 minutes until the base is firm.
- To cook, mix vegetables with olive oil in a bowl and spread on pizza.
- Sprinkle with mozzarella and bake for another 10 minutes.
- Serve low-carb zucchini pizza with a light salad and enjoy!
Mini zucchini pizza bites
Quick to make, irresistibly delicious, and only 70-90 calories each, these little zucchini bites are the perfect treat when you have unexpected visitors. It will be even tastier if you use different pizza toppings for food vendors. Classic with salami, vegetarian or vegan homemade tomato sauce – the sky’s the limit.
preparation:
- 2 large zucchini
- 60 grams of tomato juice
- 1 teaspoon each of dried oregano and basil
- 200 grams of mozzarella
- 50 grams of Parmesan
- Your choice of pizza toppings – olives, salami, tuna, etc.
preparation:
- Preheat the oven to 220 degrees and line a baking sheet with baking paper.
- Cut the zucchini into 2 cm thick slices and place them on the baking sheet.
- Top zucchini slices with tomato sauce, spices, cheese and more if desired.
- Bake for 10-15 minutes until golden brown and enjoy!
Stuffed zucchini with feta and vegetables
Ready in less than 30 minutes, full of flavor and super easy – these low-carb zucchini pizza boats taste great as a starter or a light dinner. You can also use a variety of ingredients in this recipe, such as low-carb lasagna, with tuna or vegan, zucchini stuffed with minced meat.
Ingredients for 2 servings:
- 2 medium zucchini
- 1 red onion, roughly chopped
- 1 red bell pepper, cut into small pieces
- 30 grams of black olives, cut into thin rings
- 30 grams of canned sweets
- 60 grams of tomato juice
- 100 grams of feta
- 1 teaspoon of olive oil
- Salt and pepper
preparation:
- Preheat the oven to 200 degrees and line a baking sheet with baking paper.
- Wash the zucchini and cut it lengthwise.
- Scoop out the meat with a spoon.
- Mix pepper, onion, olives and corn with olive oil in a bowl.
- Fill the zucchini slices with the vegetable mixture and sprinkle with parsley.
- Bake for 30-40 minutes until golden brown and enjoy!
Vegan low-carb pizza crust
When we think of pizza, the first thing that comes to mind is the classic with salami. However, there is another way! If you’re vegan and want to cut down on your carb intake, you have to make Zucchini Pizza Vegan!
Ingredients: Pizza crust;
- 500 grams of zucchini
- 100 grams of chickpea flour
- 35 grams of flax seeds, ground
- 1 teaspoon baking powder
- 1 tbsp lemon juice
- Salt and pepper
Vegan Pizza Wraps;
- 150 grams of silken tofu
- 50 grams of almond butter
- 1 tbsp mustard
- 15 grams of nutritional yeast
- 1 pepper
- 80 grams of mushrooms
- 40 grams of baby spinach
- 30 grams of sweet corn
- Fresh basil for garnish
preparation:
- Mix flax seeds in water and leave to soak for 10 minutes.
- Zucchini, salt and let it stand for 10 minutes.
- Place in a clean kitchen towel and squeeze the liquid.
- Preheat the oven to 200 degrees and line a baking sheet with baking paper.
- Mix all the ingredients for the zucchini pizza base in a bowl and spread on the baking sheet.
- Bake for 12-14 minutes.
- Meanwhile, puree the tofu, almond butter, mustard, yeast flakes and lemon juice in a blender and season with salt and pepper.
- Spread the pizza base with the meat and add to the vegetables.
- Bake for another 10-12 minutes and enjoy!
Summer vegetable pizza
Ok, you already know the best recipe for low carb zucchini pizza base. Now we will show you how to make super crispy and delicious vegetable pizza. Whether or not you grill the zucchini on the pizza is a matter of taste – either way is perfect.
Resources:
- 1 slice of pizza dough
- 3 medium zucchini, chopped
- 1 eggplant, chopped
- 2 bell peppers, cut into small pieces
- 2 red onions, cut into circles
- 80 grams of olives, chopped
- 400 grams of tomato juice
- 130 grams of mozzarella or parmesan
- Fresh basil
preparation:
- Preheat the oven to 200 degrees and line a baking sheet with baking paper.
- Roll out the pizza dough and spread it with tomato sauce.
- Top with vegetables and then sprinkle with mozzarella.
- Bake for 20-25 minutes and enjoy!
