Crustless Zucchini and Carrot Pizza

Crustless Zucchini and Carrot Pizza

A wholesome, low-carb pizza that turns fresh veggies into a delicious base. Perfect for quick weeknight dinners or mindful snacking.

• 1 medium zucchini, grated
• 1 medium carrot, grated
• 2 teaspoons olive oil
• 1 cup almond flour
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1/4 tsp pepper
• 1/2 cup shredded mozzarella cheese (low-fat)
• 1/3 cup marinara sauce (no added sugar)
• Optional toppings: sliced bell pepper, fresh basil, arugula

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the grated zucchini, carrots, olive oil, almond flour, baking powder, salt, and pepper. Knead until a dough forms. If the mixture feels too dry, add a splash of water.
3. Place dough onto parchment and press into a 9-inch circle, about 1/4 inch thick.
4. Bake for 8 minutes, then remove and spread marinara sauce evenly.
5. Sprinkle mozzarella and optional toppings over the sauce.
6. Return to the oven and bake another 7–8 minutes until cheese melts and edges crisp.
7. Let cool for a few minutes, then slice and serve.

Health Tip: Using zucchini and carrots as the base reduces refined carbs while adding vitamins, fiber, and antioxidants—great for heart‑healthy, anti‑inflammatory eating.