This Mediterranean Zucchini & Carrot Veggie Pizza has a colorful and fresh texture. We prepare this veggie pizza with a whole wheat pizza crust, pizza sauce, zucchini, carrots, mozzarella cheese, feta cheese, cherry tomatoes, black olives, red onion, extra virgin olive oil, and aromatic Mediterranean herbs. This veggie pizza contains approximately 25 g net carbs and 295 calories. We make this veggie pizza in just 40 minutes. This Mediterranean Zucchini & Carrot Veggie Pizza is perfect for busy weeknight dinners, family meals, casual gatherings, meal prep, and healthy lunches. We can refrigerate the leftover pizza for 4 days and freeze it for nearly 2 months, so you can prepare it earlier. You can serve this veggie pizza with Greek Salad, Roasted Tomato Basil Soup, Garlic Butter Shrimp, Classic Hummus, or Greek Yogurt with Honey & Walnuts.
STATS:
- Total Time: 40 minutes
- Course: Main Course
- Diet: Vegetarian, Mediterranean
- Cook Time: 20 minutes
- Servings: 8 slices
- Cuisine: Mediterranean
- Serving Size: 2 slices
- Calories: 295 kcal
- Prep Time: 20 minutes
TOOLS:
- Bowl
- Box grater
- Cheese grater
- Kitchen towel
- Knife
- Cutting board
- Pizza pan
- Baking paper
- Pastry brush
- Oven
- Pizza cutter
INGREDIENTS:
- 1 pizza crust
- 2 tablespoons olive oil
- ½ cup pizza sauce
- 1 zucchini
- 1 carrot
- One cup of mozzarella cheese
- ½ cup feta cheese
- ½ cup cherry tomatoes
- ¼ cup sliced black olives
- 2 tablespoons red onion
- ¼ teaspoon sea salt
- 1 teaspoon oregano
- ½ teaspoon basil
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 tablespoon parsley
INGREDIENT NOTES:
PIZZA CRUST:
- We use a whole wheat pizza crust to provide a hearty texture, nutty flavor, and extra fiber. As a substitute, you can use a regular pizza crust, gluten-free crust, or cauliflower crust.
ZUCCHINI:
- Zucchini adds moisture, freshness, and a tender texture to the pizza. Alternatively, you can use yellow squash or thinly sliced eggplant.
CARROT:
- Carrots provide natural sweetness, color, and a slight crunch to the pizza. As a replacement, you can use shredded sweet potato or butternut squash.
PIZZA SAUCE:
- Pizza sauce gives the pizza its rich tomato flavor and helps hold the toppings together. Instead, you can use marinara sauce or roasted red pepper sauce.
MOZZARELLA CHEESE:
- Mozzarella creates a creamy, stretchy texture and helps bind the toppings. You may substitute it with provolone or Monterey Jack cheese.
FETA CHEESE:
- Feta cheese adds a tangy, salty Mediterranean flavor to the pizza.
CHERRY TOMATOES:
- Cherry tomatoes provide juicy bursts of sweetness and freshness.
BLACK OLIVES:
- Black olives add a mild, savory flavor that complements the Mediterranean ingredients. You can substitute them with Kalamata olives or green olives.
OLIVE OIL:
- Extra virgin olive oil adds rich Mediterranean flavor and healthy fats while helping crisp the crust. Instead, you can use avocado oil or sunflower oil.
FRESH PARSLEY:
- Fresh parsley adds a bright, fresh finish and enhances the overall flavor.
INSTRUCTIONS:
- Warm the oven to 425° Fahrenheit and coat a pizza pan with paper.
- Make shreds of the zucchini and squeeze out all additional moisture with a neat kitchen towel.
- Grate the carrots and make slices of tomatoes, onions, and olives.
- Put the pizza crust on a pan and gently coat it with olive oil.
- Distribute the pizza sauce uniformly on the crust.
- Garnish half of the mozzarella cheese on the sauce.
- Include the onion, zucchini, olives, carrots, and tomatoes.
- Garnish with the crumbled feta cheese and leftover mozzarella cheese.
- Spread the black pepper, oregano, salt, basil, and garlic powder on the pizza.
- Bake till the crust becomes brown, for almost eighteen minutes.
- Bring it out of the oven, allow it to sit for almost five minutes,
- Make slices and then serve this veggie pizza with fresh parsley.
TIPS:
- After baking, include the fresh arugula or spinach for additional freshness.
- Use already-baked homemade pizza dough to get a crispier crust.
- Garnish with toasted pine nuts for extra Mediterranean flavor.
- Lastly, include a squeeze of fresh lemon juice and then serve.
SERVING SUGGESTIONS:
SALADS:
- Greek
- Cucumber Tomato
- Mediterranean Chickpea
- Tabbouleh
- Arugula & Lemon
SOUPS:
- Roasted Tomato Basil
- Mediterranean Lentil
- Lemon Orzo
- Minestrone
- Creamy Roasted Red Pepper
PROTEINS:
- Lemon Herb Grilled Chicken
- Garlic Butter Shrimp
- Grilled Salmon Fillet
- Herb-Marinated Turkey Breast
- Baked Mediterranean Chickpeas
VEGETABLES:
- Garlic Roasted Broccoli
- Grilled Asparagus
- Roasted Eggplant
- Stuffed Bell Peppers
DIPS & APPETIZERS:
- Classic Hummus
- Tzatziki
- Baba Ganoush
- Olive Tapenade
- Marinated Artichoke Hearts
DESSERTS:
- Greek Yogurt
- Mixed Berry Bowl
- Baked Cinnamon Apples
- Orange & Mint Fruit Salad
- Honey-Roasted Figs
STORAGE INFORMATION:
FRIDGE:
- Store this vegetarian pizza in a tightly closed box for two to four days.
FREEZER:
- Tightly cover the slices separately and store for approximately 50 to 60 days.
FAQs:
Could we prepare this veggie pizza earlier?
- Yes, you can make the toppings earlier, assemble them, and then bake them.
Will we include additional veggies?
- Yes, you can use artichokes, mushrooms, eggplant, roasted peppers, and spinach.
May we include protein?
- Yes, you can use white beans, shrimp, grilled chicken, or chickpeas.
NUTRITIONAL FACTS:
Sugar: 5 g
Total Carbs: 30 g
Calories: 295 kcal
Sodium: 540 mg
Net Carbs: 25 g
Fat: 14 g
Protein: 14 g
Fiber: 5 g
Portion Size: 2 slices