Pizza has long dabbled in its fair share of controversy. Are pineapples an acceptable topping? Deep dish or thin crust? Is it an unforgivable culinary atrocity to eat it with a fork and knife? Families, friends, roommates, and strangers on social media alike have gone to war over these high-profile issues.
Despite all the debate, it seems like at the end of the day, pizza itself is something we can all agree on. The consensus? It’s good stuff.
Unless, of course, you’re on a diet.
Pizza is known for a lot of things, but high nutritional value isn’t usually among them. Despite the demand, quality, low calorie pizza recipes are not always easy to find. Fortunately, this Vegetarian Pizza Casserole is a delicious, simple, and low-cal recipe that will satisfy any pizza lover.
Growing up, my family was rife with food allergies. From gluten and dairy to peanuts and one little cousin who inexplicably hated cheese, there was never something for everyone. Cooking for the family was hard enough, and ordering out was near impossible. Someone always ended up buying or making their own individual meal.
This Vegetarian Pizza Casserole makes a great and easy alternative for pizza night. Whether you or someone in your party is vegetarian, gluten-free, or just trying to cut back, this easy recipe is a great option to have.
I love this recipe not only because it satisfies my pizza cravings, but also because it makes a delicious meal in its own right. Flavorful with fresh, clean ingredients, this casserole is much more than a pizza substitute.
While low calorie pizza recipes are always a good find, there’s more to this pizza casserole than its calorie count. This recipe uses delicious clean and fresh veggies, including zucchini, carrots, peppers, and onions. Mushrooms on a pizza are a must have in my book, and this recipe packs plenty of my favorite: yummy button mushrooms.
And while this clean recipe is healthy and low-cal, don’t think that means we’re skipping the cheese. This Vegetarian Pizza Casserole boasts not one, but THREE different kinds of cheese. Ricotta, mozzarella, and parmesan give this recipe plenty of cheesy goodness that is both rich and flavorful.
My favorite part of this recipe is by far the zucchini “crust.” The baked zucchini base, made from shredded zucchini, eggs, parmesan, and mozzarella, gives this casserole a light, cheesy crispiness better than any flatbread.
Whether you’re looking for a healthy pizza alternative or a delicious new casserole dish, this Vegetarian Pizza Casserole is a must-try recipe. However, one word of warning. While there’s no pineapple to worry about, you will have to eat this pizza with a fork and knife. If that’s a cardinal sin in your book, this recipe may not be for you. As for the rest of us, grab your forks and dig in!
If you like this recipe, check out some of these other low calorie pizza recipes:
- Pizza Stuffed Tomatoes
- Clean Eating BBQ Chicken Pizza
- Skinny Bell Pepper Pizza Boats
- Whole Wheat Pita Pizza
- Flatbread Veggie Pizza
Check out this video to see how to make the recipe:
Yields: 6 servings | Serving Size: 1 cup | Calories: 237 | Total Fat: 15g | Saturated Fat: 7g | Trans Fat: 0g | Cholesterol: 97mg | Sodium: 677mg | Carbohydrates: 14g | Fiber: 3g | Sugar: 9g | Protein: 15g | SmartPoints (Freestyle): 7
Ingredients
- 4 cups zucchini, shredded
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup low fat Parmesan cheese, grated
- 1 cup (skim) mozzarella cheese
- 1 tablespoon olive oil
- 1/2 cup yellow onion, chopped
- 1/2 cup green pepper, chopped
- 1 cup carrot, shredded
- 2 cups button mushrooms, chopped
- 2 teaspoons Italian seasoning
- 1 (15 ounce) jar no-sugar added marinara sauce
- 1/2 cup fat free ricotta cheese
Directions
- Preheat oven to 400 degrees. Spray a 9 x 13 inch pan with non stick spray.
- Place the zucchini in a colander and sprinkle with salt. Let set for 10 minutes then press the zucchini to squeeze out all the moisture. Place the squeeze zucchini in a large bowl and add the eggs, parmesan, and mozzarella. Mix well and press into the prepared baking dish. Bake for 15 to 20 minutes until lightly golden. Remove from oven.
- Meanwhile, heat the olive oil in a large skillet. Once hot add the onion, pepper, carrot, and mushroom. Cook just until the onion and pepper are soft. Stir in the Italian seasoning and marinara. Bring to a simmer then remove from heat. Pour over the zucchini crust and drop the ricotta cheese on top of the mixture one table spoon at a time, dotting the top.
- Return to the oven and bake an additional 10 to 15 minutes. Remove and and let set for 5 minutes before serving.
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