garden pizza

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Total Time
18mins
Prep
10 mins
Cook
8 mins

This is a version of Zuchinironi by Rachel Ray on the Food Network. I have added more veggies and cut out more fat from the original recipe. I love this pizza and I can't stand zuchini any other way. I never liked traditional pizza, now I crave this. My husband is an Pizza Hut pepperoni pizza fan. I have now converted him as well!

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Ingredients

Nutrition
  • 12 zucchini, sliced thin
  • 1 dash olive oil
  • pizza seasoning (contains oregano, garlic and red pepper flakes)
  • 1 -2 piece roasted sweet red pepper
  • 2 tablespoons spaghetti sauce or 2 tablespoons pizza sauce (optional)
  • 1 can mushroom, drained
  • 1 cup soy mozzarella cheese
  • afghan flat bread (or other ready made crust)

Directions

  1. Drizzle a small amount of oil on the sliced zuchini.
  2. Coat well.
  3. Sprinkle with pizza seasonings.
  4. Set aside.
  5. In a blender or food processor add the roasted sweet red bell peppers and the spaghetti sauce.
  6. Blend until smooth.
  7. Spread tha sauce on the pizza crust.
  8. Add the veggies.
  9. Other veggies could be added at this time, such as onions, jalapenos, etc.
  10. Make sure the zuchini do not overlap each other or they tend not to cook as well.
  11. Sprinkle cheese on top.
  12. Veggie shreds is a lowfat alternative to regular cheese.
  13. It melts beautifully and tastes like regular mozzarella.
  14. Cook as directed on the pizza crust package.