If you love the flavor of pizza, you’re going to love these pizza-roasted vegetables. They taste like pizza, but without the greasy crust. (And with more nutrition!)
I make this easy dish at least once a week. You can make a big batch and serve it as a main course (I can eat the whole pan by myself!), or you can serve it as a side dish. Either way, it’s a delicious way to eat more vegetables.
How to Make Pizza Vegetables
To make these pizza vegetables, you’ll need to chop your veggies into bite-sized pieces. You can use any vegetable you like for this, but I’ve found that cauliflower and zucchini have a pretty neutral flavor and work well. You can also roast any pizza toppings you like along with them, such as bell peppers, olives, red onions, and more.
Toss them in your favorite marinara sauce, then roast them until tender and top them with cheese and any other pizza toppings you like. So simple, yet so delicious.
Because this dish is so simple, it’s important that you use ingredients that you love. I like to use a fat-free marinara sauce with no added sugar to keep this dish as healthy as possible, but I think a thicker pizza-style sauce would also work. (Keep in mind that the marinara sauce dries out as it bakes on the vegetables, so you won’t wind up with a watery result.)
As written, this dish is properly combined so you can enjoy pizza flavors without slowing down your digestion. When you serve it with cheese it’s in the animal protein category, but if you skip the cheese it’s a neutral dish. You can top the veggies with a vegan cheese sauce, if you prefer.
Pizza Roasted Vegetables is an easy 3-ingredient recipe, that's low-carb and easier to digest, thanks to proper food combining. It's a great way to eat more vegetables, and your favorite pizza toppings at the same time!
- 3 zucchini , cut into half-moons (or other non-starchy vegetable)
- 1 cup marinara sauce (no added sugar)
- 2 ounces parmesan , shredded (or other cheese of choice)
- any other pizza toppings you love
Preheat the oven to 350ºF. Slice the zucchini into coins about 1/2-inch thick, then cut the coins in half to make half-moon shapes.
Transfer the cut zucchini pieces to a baking sheet and pour some marinara sauce over the top. (The amount of marinara sauce listed is just a suggestion-- use as much or as little as you like, making sure that the vegetable pieces all get coated in sauce.) Use a spatula to toss the zucchini several times to make sure the vegetables are coated well.
Spread the coated vegetables into a single layer on the baking sheet for even cooking. Place the pan in the oven and bake at 350ºF for 20 minutes. When the time is up, use a spatula to flip the zucchini and continue cooking until the zucchini are as tender as you like, 5 to 10 more minutes.
When the vegetables are tender, remove the pan from the oven and use a spatula to serve the warm vegetables right away. Top them with cheese, and any other toppings you like, then dig in!
Per serving: Calories: 190, Fat: 8g, Carbohydrates: 16, Fiber: 4g, Protein: 15g
- As mentioned above, feel free to use any other vegetable you like, roasting until they are tender. (Cauliflower is another favorite, but this is a great way to use up zucchini in the summer!) This is simply a delicious method for serving vegetables, so feel free to adapt as needed.
Reader Feedback: What’s your favorite way to prepare vegetables?