Zucchini Noodle Crusted Pizza Pie with 3 Cheeses

Go ahead and have a second slice. Spiralized Zucchini Noodle Crusted Pizza is loaded with vegetables, low-carb and gluten free…and absolutely delicious!

Zucchini Noodle Crusted Pizza Pie Recipe

I love pasta and pizza…and my spiralizer. (And zukes. I love zucchini too!) So after having traditional Spaghetti Pie with my family one day and Zucchini Noodle Alfredo the next, Zucchini Noodle Pizza Pie was born.

It’s an obsession a personal challenge of mine to sneak a good dose of veggies where they’re not expected (case in point Zucchini Brownies.) I’m particularly fond of swapping out the carbs in pizza, such as in spaghetti squash pizza crust and cheesy cauliflower pizza bites. It’s such an easy way to enjoy low-carb, gluten-free pizza!

Once zucchini is in season, this is my go-to veggie-loaded pizza crust!

And, just as with any other type of pizza, it allows for personalization. Casually ask, “What toppings would you like on your pizza tonight?” Magically, each person now has an ownership interest in the pizza…and they just have to try it…and of course, it’s delicious.  Score!

Zucchini Noodle Crusted Pizza Basics

It’s waaay to early in the year for zucchini recipes. I know. But, I just couldn’t wait to share this one. It’s yet another unique way to enjoy zucchini.

Zucchini Noodle Crusted Pizza

You need a spiralizer for this recipe. You just do. I got mine for under $20. It’s small and has greatly increased the consumption of vegetables in our house. If you don’t own one, go buy one stat! Just check out all the cool things you can make on my Spiralize It! Pinterest board!

Spiralize a large zucchini to yield about 2 cups of noodles. Toss them with egg, olive oil and garlic and layer them in the bottom of a 9 inch round or square pan.

(I’m whispering…you can also use half cooked pasta noodles and half zucchini noodles if your family is a little resistant to change. 🙂 )

Zucchini Noodle Crusted Pizza

Mix the cheeses together and drop spoonfuls of the cheese mixture over the noodles. Use your fingertips to spread it in an even layer, leaving a “crust” around the edge.

Zucchini Noodle Crusted Pizza

Top it with your favorite pizza toppings, such as mushrooms, onions or sausage.

Zucchini Noodle Crusted Pizza

Bake until the noodles have set.

Zucchini Noodle Crusted Pie

Slice with a pizza cutter enjoy! It’s not exactly pizza or a pasta dish. And, you’ll need a fork. But, it sure is pretty and tastes fantastic!

Zucchini Noodle Crust Pizza is an easy, healthy, low-carb, gluten-free recipe that will become your new pizza night favorite. Zoodles are baked in the oven with toppings of choice, just like a regular pizza only healthier!

Zucchini Noodle Crusted Three Cheese Pizza
Print
Zucchini Squash Spaghetti Pie
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Go ahead and have a second slice. Zucchini Noodle Crusted Pizza Pie is loaded with vegetables, low-carb and gluten free...and absolutely delicious!
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 228 kcal
Author: Marjory Pilley
Ingredients
  • 1 large zucchini spiralized to yield about 2 cups of noodles
  • 1-2 pressed garlic cloves
  • 1 Tablespoon olive oil
  • 1 egg beaten
  • 1 cup shredded mozzarella cheese + a little extra to sprinkle on top Part-skim
  • 2/3 cup ricotta cheese low-fat
  • 1/4 cup shredded or grated Parmesan cheese + a little extra to sprinkle on top
  • 1 tomato sliced thin (I used a Roma tomato)
  • 7-8 Fresh basil leaves cut into thin strips (stacked, rolled and cut using kitchen shears)
Instructions
  1. Preheat oven to 350 degrees F.
  2. Toss zucchini noodles, olive oil, garlic and egg together and then layer the mixture into the bottom of a 9 inch baking dish that has been coated with cooking spray.
  3. Mix cheeses together and place Tablespoon-sized drops over the top of the zucchini noodles, leaving about a 1/2 inch "crust" around the edges.
  4. Press cheese mixture down with fingers or with the back of a spoon.
  5. Top with tomato slices, fresh basil and a sprinkling of Mozzarella and Parmesan cheese.
  6. Bake for 20-25 minutes or until firm.
  7. Slice with a pizza cutter, but eat with a fork!
Recipe Notes

Customize with your own toppings. Make ahead tip: spiralize noodles ahead of time and store in an air tight container in the refrigerator for up to 3 days. Blot wetness away with a towel before using. Use low-fat cheese (less than 6g of fat per ounce) to make recipe South Beach Phase 1 compliant.

 

Nutrition Facts
Zucchini Squash Spaghetti Pie
Amount Per Serving
Calories 228 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 6g 30%
Cholesterol 77mg 26%
Sodium 348mg 15%
Potassium 471mg 13%
Total Carbohydrates 8g 3%
Dietary Fiber 1g 4%
Sugars 4g
Protein 17g 34%
Vitamin A 18.7%
Vitamin C 31.1%
Calcium 43%
Iron 5.6%
* Percent Daily Values are based on a 2000 calorie diet.

Enjoy!

Zucchini Noodle Crusted Spaghetti Pie

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Comments

  1. Spiralizers are such great tools, and this pizza pie is such a creative way to use it! What a great way to cut down on the carbs.

  2. this is such a wonderful idea…I see a lot of pizza in my future

  3. Yup. this is going on the meal plan next week!I might even add some grilled chicken for some extra protein! This looks AMAZING! Genius

  4. I need to get a spiralizer so I can make this! I love sneaking veggies into my favorite foods 🙂

  5. Now I need a spiralizer…I’ve got to get one to make this pie! What a creative way to sneak in more veggies. I love this recipe, Marjorie. It’s so colorful and vibrant and I’m so craving a taste!!

  6. This is such a great use for zucchini! I really need to get a spiralizer and try this – it looks incredible!

  7. What a great idea! And looks so easy! Adding spiralizer to my must buy now list.

  8. you definitely win for most creative use of zoodles, now I really need to get myself a spiralizer

  9. I love, love, love zucchini and this is a tremendous way to use it. I need a spiralizer – I’ve been wanting one for a while now. 🙂

  10. I love that you used zucchini as the crust. This another recipe making me want to get my spiralizer out.

  11. Okay now I want a spiralizer! This looks incredibly delicious! Love that there is ricotta cheese in this!

  12. Now that is creative. I can’t wait to try this. I love the use of zucchini noodles for the crust.

  13. Great recipe! I can’t wait to give it a try- trying to eat healthier and low carb in this house!

  14. A second slice… um…I’ll take the whole dang pizza haha. I have a mild obsession with zucchini!!

  15. This is so much fun – I love this noodley crust! And I love your (whispered) tip about using half pasta noodles…that sounds really tasty, too.

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