How To make Cheesy Zucchini Pizza
6 md Zucchini, sliced
3 Tomatoes, unpeeled
3 md Onions, sliced
Salt, garlic salt, oregano Pepper American cheese slices Bacon
Place zucchini slices in a shallow baking dish. Sprinkle with salt, garlic salt, oregano and pepper. Slice tomatoes and place over squash. Season the same as zucchini. Slice onions to form a layer and season as before. Layer cheese slices on next. Top with a layer of bacon. Bake uncovered for 45 to 55 minutes in a 350 degree oven. Randy Rigg
How To make Cheesy Zucchini Pizza's Videos
Cheesy Zucchini and Baby Corn Pizza by Tarla Dalal
Cheesy Zucchini and Baby Corn Pizza, Delicious pizza recipe
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Cheesy Zucchini and Baby Corn Pizza
Zucchini is always a wonderful value-add to pizzas because it has a very unique texture that is crisp, juicy and slightly buttery as well! It tends to lubricate every bite-ful making it more enjoyable and easier to munch on. This particular pizza features a stunning assortment of vegetables like zucchini, baby corn and capsicum combined with a luscious cheese sauce. Chunks of black olives together with a dash of herbs and spices makes the Cheesy Zucchini and Baby Corn Pizza extra special, all set to be savoured by a special someone!
Preparation Time: 15 minutes.
Cooking Time: 6 minutes.
Makes 2 pizzas.
Baking Temperature: 200°C (400°F).
Baking Time: 15 to 17 minutes.
For the cheese sauce
1 tbsp butter
1 tbsp plain flour (maida)
¾ cup milk
½ cup grated processed cheese
Salt and freshly ground black pepper (kalimirch) to taste
For the vegetable topping
½ cup thinly sliced zucchini
½ cup diagonally cut and blanched baby corn
¼ cup coloured sliced capsicum (red and green)
1 tbsp olive oil
1 tsp dried oregano
1½ tsp dry red chilli flakes
Salt to taste
2 tbsp sliced black olives
Other ingredients
2 pizza base (200 mm. (8”)
½ cup pizza sauce
½ cup grated mozzarella cheese
For the cheese sauce
1. Heat the butter in a broad non-stick pan, add the plain flour and sauté on a medium flame for 30 seconds.
2. Add the milk, cheese, salt and pepper, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
3. Remove from the flame and keep aside.
For the vegetable topping
1. Heat the olive oil in a broad non-stick pan and half the capsicum and zucchini and sauté on a medium flame for 1 to 2 minutes.
2. Add the baby corn, oregano, chilli flakes and salt and sauté on a medium flame for 1 minute.
3. Add the olives and mix well. Keep aside.
How to proceed
1. Place a pizza bases on a clean, dry surface, spread ¼ cup of pizza sauce evenly over it.
2. Top it with half the cheese sauce, half the vegetable topping evenly over it.
3. Finally sprinkle ¼ cup cheese evenly over it.
4. Repeat steps 1 to 3 to make 1 more pizza.
5. Place both the pizzas on a greased baking tray and bake in a pre-heated oven at 200°C (400°F) for 10 to 12 minutes or till the base is evenly browned and the cheese melts.
6. Cut into equal wedges and serve immediately.
Zucchini Pizza Crust Recipe
This zucchini crust pizza is the perfect solution for all those who are on a diet but can’t give up their pizza. This “pizza” recipe is gluten-free, low-carb, keto and much healthier than regular pizza. And in addition, this zucchini pizza recipe is super easy to make and you can top your pizza as you like.
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More Zucchini Recipes:
Baked Zucchini Fries:
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Zucchini & Quinoa Salad:
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Recipe:
Ingredients:
For the zucchini crust:
3 medium zucchini
1 egg
1 teaspoon Oregano
Salt to taste
Pepper to taste
1/4 cup (32g) Cornstarch
1/4 cup (25g) Grated Parmesan
For the topping:
170g (6oz) Pizza sauce
150g (5.3oz) Grated mozzarella
Basil leaves
Tomatoes
Directions:
1. Preheat oven to 425Fº (220Cº). Line a baking sheet with parchment.
2. Grate zucchini. Then, using cheesecloth or a dish towel, squeeze excess moisture out of zucchini. Transfer grated zucchini to a large bowl.
3. Add egg, crushed garlic, grated parmesan, cornstarch, oregano, salt and pepper. Mix until well combined.
4. Spread zucchini crust into a 10-inch circle on prepared baking sheet. Bake for 30 minutes, until golden.
5. Spread the sauce over the crust, sprinkle shredded mozzarella cheese and top with your favorite topping. Bake until the cheese is melted, about 6-8 minutes.
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Jersey Fresh Zucchini Crust Pizza
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Zucchini Sheet Pan Pizza - The Best Summer Pizza
Today we're making a summer zucchini pizza with thin slices of zucchini, mozzarella, garlic oil, basil, and Parmigiano Reggiano cheese. This is one of the best pizzas I've made yet. I hope you enjoy this zucchini pizza recipe!
WATCH THE FULL GRANDMA PIZZA SERIES!
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LloydPans 16x12 Inch Grandma Style Pizza Pan:
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ZUCCHINI PIZZA INGREDIENTS
FOR THE DOUGH (using grams will be much more accurate)
406 grams or 3 ¼ cups bread flour (used King Arthur)
1.5 grams or half teaspoon of Instant yeast ( SAF Red Instant Yeast)
8 grams or 1 ½ teaspoons table salt
4.5 grams or 1 teaspoon granulated sugar
9 ounces cold water - right from the sink - doesn’t have to be freezing cold
1 tablespoon olive oil - plus more for container
FOR THE PIZZA
1 (24 ounce dough ball)
4 medium zucchini - sliced very thin
1 tablespoon Kosher salt
1/4 cup packed basil leaves
¼ cup Parmigiano Reggiano cheese - grated
3 cloves garlic - minced
5/8 cup olive oil - divided - plus more
12 ounces sliced mozzarella cheese - Use enough mozzarella to cover the pizza completely.
DOUGH INSTRUCTIONS
1. Place water in a large bowl.
2. Mix together dry ingredients in another bowl.
3. Add dry ingredients to water a bit at a time and mix thoroughly to form a dry rough mass.
4. Pour the oil over the dough, mix, and place the rough dough onto a work surface.
5. Knead the dough for 5 minutes. If the dough is too sticky, place a clean bowl inverted over the dough and wait 30 minutes before resuming. Return to kneading (just make sure to knead for 5 minutes).
6. Place the bowl over the lid once more and let sit for 30-40 minutes to warm up.
7. Pull the dough towards its end repeatedly to form a smooth ball. Pinch the seam side and leave on the bottom. Place the dough ball into an oiled bowl and cover with plastic wrap. Refrigerate for at least 24 hours before using.
MAKING THE ZUCCHINI PIZZA
1. Take the dough out of the fridge for 60 minutes prior to using. Do not uncover the bowl.
2. Oil the bottom of a 12 by 16 sheet pan with a ~¼ cup of olive oil.
3. Remove the dough from the bowl and place it into the heavily oiled sheet pan and press with fingers to the size of the pan. You will not be able to do this in 1 attempt. Place plastic over the pan and let the dough warm up. After 30-45 minutes remove plastic and try to stretch it again to the size of the pan. Cover with plastic wrap and repeat process one more time until the dough has completely filled the pan. Cover the dough one more time and set aside. Preheat oven to 450f and set the rack to lowest level of the oven.
4. While waiting for dough to warm up, generously salt the zucchini slices to encourage the release of water. After 45-60 minutes rinse the zucchini then pat very dry with paper towels.
5. Mince the garlic and add to a bowl with a ¼ cup of olive oil.
6. Remove the plastic from the pan and if required press the dough into the edges. Right away layer the mozzarella cheese in an overlapping shingle pattern, leaving the outside half-inch uncovered. Start with a corner. By pressing down slightly you can lock the dough into the corner. Make sure the dough is layered completely with the mozzarella slices.
7. Next add the rinsed and dried zucchini slices in an overlapping pattern. Drizzle the garlic oil all over the top of the zucchini.
8. Place the pizza into the 450f oven on the lowest rack and cook for 11 minutes. Remove the pizza and check the bottom. If it's well browned move the pizza to the top oven rack and cook for 9 minutes more. If the pizza bottom is blond cook for the remaining time on the lowest rack. If a browner top is desired carefully broil for last 30-60 seconds.
9. Total cook time approx 20 minutes. Before serving hand tear the basil and spread all over the pizza. Grate and distribute the parmesan cheese as well. Enjoy!
SERVE WITH:
Garlic and Oil Broccoli
Sauteed Broccoli Rabe
Garlic Green Beans
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NOTE
Cooking time will vary depending on the exact oven temp. Keep an eye on the bottom of the pizza to check for burning.
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
Zucchini Pizza Bites | Low Carb Pizza Bites
Low carb Pizza Bites that are delish! INGREDIENTS???? HOLY SMOKES! You're not going to believe how delicious these bite-sized pizzas are! They are perfectly low carb and zero guilt and yet, they satisfy the need for pizza! Load these zucchini pizza bites with your favorite toppings for a healthy pizza night full of veggies!
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????INGREDIENTS:
1 large zucchini, sliced
¼ cup marinara sauce
½ cup shredded Mozzarella cheese
¼ cup mini pepperonis
2 tablespoons sliced black olives
???? Low-Carb Lunches:
???? Bell Pepper Pizza:
???? Low Carb Pizza Chicken:
???? Tortilla Pizza:
???? Zucchini Chips:
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CHAPTERS:
0:00 Mini zucchini pizzas
045 Slice zucchini
1:01 To the baking sheet
1:06 Top the pizzas
1:29 Broil
1:41 Serve
1:50 Prep ahead
2:06 Low-carb pizza
#MOMables
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