Low Carb Roasted Veggie 'Pizza'

• portions: 8 servings
• temps actif: 20 minutes
• temps total: 1 hour

Ingrédients

2 zucchini, (sliced into half moons)

16 oz mushrooms, (slice into large chunks)

2 bell peppers, (sliced into strips, halved)

3 small crowns broccoli, (sliced into large florets)

olive oil

salt and pepper (to taste)

1 cup parmesan cheese, (grated)

1/2 cup breadcrumbs (or almond flour)

3 large cloves garlic, (minced)

2 tsp Italian blend seasonings

salt and pepper (to taste)

1 cup marinara sauce

10 cherry tomatoes

1 small red onion, (sliced)

2 cups shredded mozzarella cheese

olive oil

Garnish: fresh basil + chili pepper flakes

Instructions

Base:

Preheat your oven to 400°F. Spray your large rimmed baking sheet with olive oil. Add your veggies to the sheet - it doesn't matter if they are overlapping. Drizzle generously with olive oil and season with salt and pepper to taste. Bake for 20 minutes.

Parmesan Mixture:

Whisk together all of the ingredients in a medium bowl.

Assembly:

After the veggies have roasted for 20 minutes, remove from oven and toss them to mix them up. IF there is a lot of liquid in the pan, use some paper towels to absorb most of it. Push the veggies together to form an even single layer rectangle.

Drizzle the veggies with the marinara first, then sprinkle with the parmesan mixture all over (this helps absorb the liquids too). Next toss on the mini tomatoes, onions, mozzarella. Drizzle with some olive oil and pop back into the oven for 18-20 more minutes.

Top with optional garnish of chopped basil and chili flakes.

Nutrition

• Calories: 207 kcal
• Lipides Totaux: 10 g
• Lipides Saturés: 6 g
• Lipides Insaturés: 4 g
• Cholestérol: 31 mg
• Sodium: 582 mg
• Glucides Totaux: 15 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 7 g
• Protéines: 15 g