So….it’s been a long time for everything. Being sick for almost a month, and now the COVID-19 crisis, things are a bit out of wack!! It’s also been a long time since we have made pizza! Zucchini Meatball Pizza turned out way better than I expected!!
Having been sick with the flu for so long, I haven’t had much of an appetite. Well, it’s back in a big way! I’m starving all the time….so much for the weight lost during illness…lol.
Before I was sick, Tim and I had been doing very well with our eating habits. Zucchini Meatball Pizza has gotten us back on track.
Using zucchini noodles(spirals) made a super delicious crust for pizza. Admittedly I was surprised. I didn’t think you would be able to pick it up to eat, I thought it would be soggy. While it wasn’t as firm as a regular pizza crust, you could pick it up to eat.
Adding flour, egg, and cheese to dry zucchini spirals made a nice firm crust for your favorite pizza toppings. Dry zucchini is the key. I used a spiral veggie cutter and cut a couple of good-sized zucchini into spirals.
Place the spirals on a baking sheet lined with a couple of layers of paper towels. Sprinkle the zucchini with salt and let it set. This process will get the moisture out of the zucchini. Then just pick up the paper towels the zucchini was laying on and squeeze to remove the moisture.
Mix the dry zucchini with the other crust ingredients and place it on a parchment-lined pizza stone or baking sheet. Pre-bake the crust.
Remove the pre-baked crust and top with your favorite pizza toppings. I used a spaghetti sauce that I had in the pantry. I also used a garlic herb cheese spread I purchased at Aldi. Gourmet Spreadable Cheese from Happy Farms.
Meatballs are of your choice or use any meat topping. I made our Spinach Feta Burger recipe into meatballs and used them in this recipe. They were delicious, and they added more veggies.
Top with mozzarella cheese and return the pizza to the oven for another 5 minutes or so, and you have a healthy yummy pizza.
Healthy eating is essential during this crisis, and Zucchini Meatball Pizza fits the bill; besides, cooking is therapeutic, so print out this recipe and get cooking!!!!
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Zucchini Meatball Pizza
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Pizza
- Method: Bake
- Cuisine: Italian
Ingredients
2 medium zucchini, spiralized, about 1 1/2 cup
1/3 cup Flour
1/2 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
1 large egg
1 tablespoon Italian seasoning
Pizza sauce (your fav)
Shredded mozzarella cheese
Meatballs (pre-cooked – prepared)
Instructions
Pre-heat oven to 500F. Line a pizza stone or baking sheet with parchment paper. Spray parchment paper with non-stick cooking spray; set aside.
Place spiralized zucchini on a baking sheet with a few layers of paper towel. Sprinkle zucchini with one tablespoon of salt. Set aside for 10 minutes. Squeeze the excess moisture out of the zucchini. Wrap in the paper towels squeezing out all the excess water.
In a medium bowl, mix the shredded zucchini, flour, egg, cheese, and Italian spices until the mixture is thoroughly combined. Transfer zucchini mixture on to the prepared parchment. Press mixture into the desired shape and thickness on the greased parchment paper.
Bake for about 10 minutes until the crust looks set, and the bottom is starting to brown. Remove the pizza crust from the oven and top with sauce, cheese, and toppings if desired. Return to oven and bake for another 5-7 minutes or until the cheese is melted and bubbly.
