How do I prevent my Zucchini & Carrot Veggie Pizza crust from getting soggy?

The key is to remove excess moisture from your zucchini and carrot ribbons. After slicing them thinly, pat them thoroughly dry with paper towels before adding them to the pizza. This crucial step ensures a crispy crust.

Can I use different vegetables for this veggie pizza recipe?

Absolutely! This recipe is incredibly versatile. Feel free to experiment with other thinly sliced vegetables such as bell peppers, red onions, mushrooms, or even a sprinkle of corn or spinach (make sure to squeeze out moisture from spinach first). Just don't overcrowd the pizza.

What's the best way to slice zucchini and carrots for this pizza?

For the best results, use a mandoline slicer or a sharp vegetable peeler to create very thin, uniform ribbons or slices. This ensures they cook evenly and become tender on the pizza without being tough or undercooked.

Is this Zucchini & Carrot Veggie Pizza recipe suitable for vegetarians?

Yes, this recipe is naturally vegetarian! It relies on fresh vegetables and cheese for its delicious flavors, making it a perfect plant-forward meal option.

Fresh & Vibrant Zucchini & Carrot Veggie Pizza: Your New Favorite!

Description

A light and delicious homemade pizza featuring a crispy crust topped with fresh zucchini, sweet carrots, tangy tomato sauce, and melted mozzarella cheese, perfect for a healthy family meal.

Ingredients

Scale

1 pre-made pizza crust (12-14 inches) or homemade dough
1/2 cup marinara or pizza sauce
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 medium zucchini, thinly sliced into ribbons
2 medium carrots, thinly sliced into ribbons
1 tablespoon olive oil
1/2 teaspoon dried oregano
Salt and freshly ground black pepper to taste
Fresh basil leaves, for garnish

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Instructions

Step 1: Preheat your oven to 425°F (220°C). If using a fresh dough, lightly flour a pizza peel or baking sheet.
Step 2: Thinly slice the zucchini and carrots into ribbons using a mandoline or a vegetable peeler. Lay the vegetable ribbons on paper towels and gently pat them dry to remove excess moisture. This is crucial for a crisp pizza.
Step 3: Place the pizza crust on your prepared baking sheet or pizza stone. Lightly brush the crust edges with olive oil.
Step 4: Spread the marinara or pizza sauce evenly over the crust, leaving about a 1-inch border.
Step 5: Sprinkle half of the mozzarella cheese over the sauce. Arrange the zucchini and carrot ribbons over the cheese. You can create a decorative pattern or simply scatter them evenly.
Step 6: Top with the remaining mozzarella and the grated Parmesan cheese. Season lightly with dried oregano, salt, and black pepper.
Step 7: Bake for 18-22 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned. The exact time may vary based on your oven and crust type.
Step 8: Remove the pizza from the oven, let it cool for a few minutes, then garnish with fresh basil leaves before slicing and serving.

Notes

For an extra crispy crust, consider pre-baking your pizza crust for 5-7 minutes before adding sauce and toppings. Experiment with a dash of red pepper flakes for a subtle kick!

Prep Time: 20 minutes
Cook Time: 18-22 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 2 slices
Calories: 320 kcal
Sugar: 7g
Sodium: 650mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 15g
Cholesterol: 35mg