Tag Archives: pizza

Zucchini Mini Pizzas

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Ingredients

  • Zucchini, sliced 1/2″ thick
  • Tomato or meat sauce
  • Cheese
  • Fresh or dried spices like basil, oregano, thyme
  • Any other favorite pizza toppings

Directions

  • Heat oven to 35o*
  • Set zucchini slices on parchment paper on a baking sheet
  • Top with sauce, spices and cheese
  • Bake for 20-25 minutes or until cheese is melted and toasty
  • Cool a bit and enjoy!

Inspired by http://www.howsweeteats.com/2016/07/mini-zucchini-pizzas-3-ways/

dit-elle-Esther

Eggplant Mini Pizzas

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These delicious mini pizzas are made with a base of eggplant and topped with sauce, veggies, cheese and fresh basil. I added some fresh pesto as well and these were delicious! 🙂 Gluten free and grain free and almost paleo (omit cheese for paleo) these are a great alternative to traditional pizza! 🙂

eggplant pesto pizza blog (3) eggplant pesto pizza blog (2) eggplant pesto pizza blog (1)

Ingredients

  • 1 globe eggplant, about 8 ounces and 9-10 inches long and sliced into 3/4″ slices
  • Salt for sprinkling on eggplant slices to draw water out
  • 1-2 T olive oil, for brushing eggplant before roasting

Toppings

  • 1 can (14.5 oz) Tomato sauce or crushed tomatoes
  • 1 tsp dried Italian seasoning or a combination of basil, oregano and thyme
  • 1-2 mushrooms, finely diced
  • 1/3 cup freshly grated Parmesan
  • 1/3 cup finely grated low-fat mozzarella blend
  • Fresh Basil Pesto – 1 tsp for each slice of eggplant (optional)
  • 10 large basil leaves, cut in chiffonade strips (optional)

Instructions

  • Cut off both ends of the eggplant; then cut it into 3/4 inch thick slices (trying to make them the same thickness)
  • Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt. Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid.  (After the eggplant sits for 15 minutes, turn on the oven to 375F/190C.)
  • After 30 minutes, wipe the eggplant dry with a knife or paper towels (this also removes most of the salt.)  Spray a roasting sheet with olive oil or non-stick spray, lay eggplant slices on, brush the tops of the eggplant with olive oil, and sprinkle with dried Italian seasoning.  Roast the eggplant about 20-25 minutes.
  • Remove eggplant from the oven and turn oven setting to broil.
  • Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with chopped veggies, cheese and some of the fresh basil.
  • Put pizzas under the broiler until the cheese is melted and slightly browned.
  • Serve hot, with a dollop of fresh basil pesto and some more fresh basil if using.

Inspired by, modified and simplified from the original – thanks KalynsKitchen!

dit-elle-Esther

Zucchini Crust Pizza

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There are many excellent gluten free pizza doughs out there, but what if you want to go grain-free and/or paleo? Veggie pizzas are a great alternative. Think zucchini, eggplant or cauliflower for your crust. Top with sauce, meats and veggies, and cheese (optional) of course! I made this one with zucchini and topped it with tomato sauce, cheese and fresh pesto! Yum! Blog zucchini paleo pizza-2 Blog zucchini paleo pizza-1 Ingredients

  • 2 c. zucchini, finely grated, lightly packed (use grater blade on your food processor for easy prep)
  • ½-3/4 c. almond meal
  • 1 egg, lightly beaten
  • 1 T. coconut oil
  • ½ t. oregano
  • ¼ t. garlic powder
  • ⅛ t. salt (you don’t need much because the zucchini will retain some)
  • Toppings: fresh herbs, vegetables, meats, cheese, pesto
Instructions
  1. Place the grated zucchini in a strainer and sprinkle with a little salt, tossing to mix it in a bit
  2. Place the strainer over a large bowl, and let the zucchini drain for about 30 minutes.
  3. Preheat the oven to 400 degrees.
  4. Place the grated zucchini into a dry dish towel and squeeze, or press out as much as you can in the strainer
  5. Mix all of the ingredients together in a bowl.
  6. Add almond meal as needed to make a dough (not too wet, not too dry).
  7. On a parchment-lined baking sheet, spread the zucchini mix out into an oval shape. I use a fork to do this, and I press it down to compact it as well.
  8. Place the pan on the bottom rack of the oven and bake for 20 minutes.
  9. Then place the pan on the top rack of the oven for ~8 minutes, until browned.
  10. Remove the pan and flip the crust, bake for another ~5 minutes. Then remove and turn oven up to 500.
  11. Top the pizza with sauce, pesto, and whatever your favorite toppings are
  12. Place the pizza back into the oven and bake for ~5 minutes more

Thanks Oatmeal with a Fork blogger for this tasty recipe!

dit-elle-Esther