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Pizza Roasted Vegetables

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!)

pizza roasted vegetables

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.

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pizza vegetables

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.

roasted zucchini on pan

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.)

fat free marinara sauce with no sugar

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 vegetables on pan

5 from 1 vote
roasted zucchini on pan
Pizza Roasted Vegetables
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

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!

Course: Main Course
Cuisine: Italian
Keyword: low carb, pizza, zucchini
Servings: 2
Calories: 190 kcal
Ingredients
  • 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
Instructions
  1. 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.

  2. 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.

  3. 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.

  4. 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

Recipe Notes:

  • 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?

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Comments

Morgan Torres

How funny-I made a version of that just the other night and I swear I’d died and gone to heaven! I actually tossed the raw veggies with a bit of melted goat butter before roasting and then added the sauce at the end. And then I think I grated an entire wedge of cheese over the top…oops! Anyway, thanks for sharing!

Pure2raw twins

YUM! Simple, love it!

Mandy (theamazonprincess)

Holy moly those look GOOD! I love easy recipes like this. I’ll definitely be giving this a try soon! 🙂

Laura @ Sprint 2 the Table

that looks so delicious! i just tried nutritional yeast and am obsessed – i can’t believe it took so long.

    Megan

    I’m pretty new to using the nutritional yeast, too! I love it!!

Anna @ white green and me

No cheese for me, though, but, oh dear, I so have to do this!

salah@myhealthiestlifestyle

mmmm that looks amazing!!

CD

question? can the green juice be blended together.

    Megan

    You can definitely blend your fruits and veggies to make a “green smoothie” but it’s a little different from juicing– when you make fresh juice, you are eliminating the fiber and giving your digestive system a rest.

    Smoothies keep all the fiber, so you are still working the digestive system, though it is easier on your system because the blender has already “chewed” the food for you! Both options are great! 😀

Amber Shea @Almost Vegan

Awesome idea! I think this could get me to eat zucchini 😉

Baking 'n' Books

I pretty much LIVE off of pouring spaghetti sauce and cheese over all my veggies! I’ve been feeling guilty about it…thinking I should keep it “clean” and use more herbs and spices – but God I’m addicted to the sauce and cheese…it’s low-salt sauce..;) – does that count?

Marlena Torres

This is great, I eat some variation of pizza roasted veggies a couple of times a week, especially in the cold weather. It’s sooooooo incredibly satisfying. Yum! I love goat’s cheese and tomato sauce. Such a genius combo!

Jennifer

THIS IS BRILLIANT. I cannot wait to try it. THANK YOU.

Seriously. My boyfriend gets thin-crust pizzas made with whole-wheat wraps for the crust ALL THE TIME and I sit by and jealously suffer. I’ve even occasionally stolen a few pieces of melted cheese from the baking sheet.

This is so brilliant. You have no idea how happy you have made me.

Rande @ Vegetable Centric Kitchen

I tried this the other night, it was perfect!

Kellie M

I am making this tomorrow night!

    Megan

    Hope you enjoy! I think I could eat this every. single. night. 😀

Tracey

When you say “toss” a second time with spatula, do you mean flip them over or actually toss them in the sauce again, them put them back into the oven?

    Megan

    I flip them in the sauce that’s already in the pan, then return to the oven for the rest of the baking.

Tracey

I just made these. WOW! They were so yummy. My non-veggie kids even ate them and asked for more. Thanks Megan! I am a recent (3 weeks) gluten free, vegetarian. I was having significant thyroid symptoms, with a properly functioning thyroid. I finally got tired of trying to convince my doctor that something was wrong, and started doing research. I decided to change my diet. I figured that it could not hurt, and maybe it would actually help. I am pleased to report that all symptoms have gone away and I am losing weight to boot. Your site has really helped me out. Good for you can also be good tasting. Thanks!!

Tatiana from Vadrouille et Tambouille

I don’t know if I should thank you or be pissed because of you.
It’s summer here in France. The last past days were really hot (more than 30˚C) and I HAD to turn on my oven.

Why?

Because I got addicted to these roasted veggies and … the garden is full of fresh zucchinis.

So I have to make that recipe … almost every day. Can’t get enough of it.

Thank you 🙂

Holly

I literally had to fight my boyfriend for these! We’re both lactose free (and I’m doing the Candida cleanse) so while I made homemade marinara (tomato paste, garlic, onions and fresh herbs from the garden) for his pasta dinner, I used some to make these mini pizza’s with daiya cheese for myself and couldn’t beleive how much they actually tasted like pizza… YUM!

Leah

Made these tonight, used a tiny bit of smoked gouda ad we didnt have any goat mozza but it was amazing! the marinara with the zucchini was so yummy, you dont even need cheese!

Alina

I too made this with a homemmade sauce and Daiya cheese. What a great way to address pizza cravings! I’m very happy I found this recipe!

Susan

Can you tell me the benefits of goat cheese over dairy cheese? I see it in a lot of your recipes so figured there must be a reason. 🙂 Also, with the yeast, do you sprinkle that on after it’s done cooking?

Elizabeth

I’m new to the raw world so I don’t know much about what can be converted from a regular recipe to a dehydrated one. Can this recipe be done in a dehydrator at no higher than 118 degrees? If so, what would the times that you specified be when converted from using an oven to using a dehydrator.

Thanks! I’ve been looking through your recipes and so many of them sound wonderful and your pictures are fabulous. You get an A++++!

Tiffany

Megan, this is the 4th recipe of yours that I’ve made and I have LOVED every one! I added the nutritional yeast per your suggestion, and boy oh boy, was it cheesy! I cut out dairy about 6 months ago, so the goat cheese was incredibly decant (nice treat!). Thank you so much!

Haydee

Can I use mozzarella instead and still get healthy benefits? Not a fan of goat cheese

    Minara

    I used sheepmilk cheese- Manchego. Got it from Aldi’s of all places. Still Candida Diet safe, as I understand, and tastes soooo much better to me than goat cheese.

Aleta

I tried this the other night. WOW, what a treat. I ate the cold leftovers for lunch the next day and still yummy.
Thank you so much for all you are doing here. 🙂

Maggie

I just made this, Love it!!, it is going to be one of my go to meals. Yummy!!!

Jennifer

Hi Megan! I’m so grateful that I found your website! The recipes I’ve tried are fabulous. One question, which might seem silly: how long do I leave the zucchini in to roast? I tried this recipe and the zucchini comes out limp.

Jill S.

I finally made this for dinner last night. So good!! Thank you!

Shirleen

This looks like a really good use for abundant garden zucchini! And my local Whole Foods just started carrying Violife parmesan!

Where did you purchase your sheet pan?Ive been looking for replacements for my non stick ones.

Thanks

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