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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.

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

roasted zucchini on pan

Pizza Roasted Vegetables

5 from 3 votes
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!
prep5 mins cook25 mins total30 mins


  • 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!


Calories: 190kcal | Carbohydrates: 16g | Protein: 15g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 1119mg | Potassium: 1198mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1340IU | Vitamin C: 61.2mg | Calcium: 399mg | Iron: 2.6mg
Course: Main Course
Cuisine: Italian
Keyword: low carb, pizza, zucchini
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?

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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  1. I just made Pizza Vegetables using red onions, red/yellow/green peppers, zucchini, baby tomatoes, which I mixed with a basic tomato passata. Then I put dried basil and a hefty shake of sweet paprika and coarse black pepper over, and a bit of sea salt. I feel this gave it a more authentic pizza flavor. Mixed it all up together with a wooden spoon in a big bowl then baked it on a baking sheet in the oven. Absolutely awesome! Next time I am going to add some finely cut chorizo sausage through it. Its good without the cheese for a more calorie conscious dish, but obviously with the cheese it would be an official To Die For…. :))

  2. 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.


  3. 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.

  4. 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. 🙂

    1. 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.

  5. 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!

  6. 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++++!