#nutritiouspizza

These healthy low-carb zucchini pizza boats are a delicious alternative to traditional pizza. They are packed with flavor and nutrients while being lower in carbs. Perfect for a guilt-free pizza night!

Ingredients: 4 medium-sized zucchinis. 1 cup of low-carb pizza sauce. 1 cup of shredded mozzarella cheese. 1/2 cup of diced bell peppers. 1/2 cup of sliced black olives. 1/2 cup of sliced cherry tomatoes. 1/4 cup of grated Parmesan cheese. 1 teaspoon of olive oil. 1/2 teaspoon of dried oregano. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Preheat your oven to 375F 190C. Cut the zucchinis in half lengthwise, and scoop out the seeds to create 'boats'. Brush the zucchini boats with olive oil and sprinkle with a pinch of salt and pepper. Place the zucchini boats on a baking sheet, cut-side up, and bake in the preheated oven for about 10 minutes to soften them slightly. Remove the zucchini boats from the oven and spread a thin layer of low-carb pizza sauce inside each boat. Evenly distribute the mozzarella cheese, diced bell peppers, sliced black olives, and sliced cherry tomatoes on top of the sauce. Sprinkle dried oregano and grated Parmesan cheese over the boats. Return the zucchini boats to the oven and bake for an additional 15-20 minutes, or until the zucchini is tender and the cheese is bubbly and golden brown. Garnish with fresh basil leaves if desired. Serve hot and enjoy your healthy low-carb zucchini pizza boats!

Prep Time: 15 minutes

Cook Time: 30 minutes

These Gluten-Free Quinoa Pizza Bowls taste great and are better for you than regular pizza. They are a filling and healthy meal because they are full of quinoa, fresh vegetables, and your favorite pizza toppings.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 cup pizza sauce. 1 cup shredded mozzarella cheese. 1/2 cup sliced black olives. 1/2 cup cherry tomatoes, halved. 1/4 cup sliced pepperoni or your favorite gluten-free toppings. 1 teaspoon dried oregano. 1/2 teaspoon garlic powder. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Put the quinoa and water in a medium-sized saucepan. Bring to a boil, then turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is done and the water is dry. Before you start cooking, heat the oven to 375F 190C. Add half of the shredded mozzarella, black olives, cherry tomatoes, pepperoni, oregano, garlic powder, salt, and pepper to a large bowl. Add the cooked quinoa and mix it all together. Put the quinoa mixture into bowls or ramekins that can go in the oven. Add the rest of the mozzarella cheese to the top of each one. Put it in an oven that has already been heated and bake for 15 to 20 minutes, or until the cheese melts and bubbles. Before serving, sprinkle with fresh basil leaves. Have fun with your tasty gluten-free pizza bowls!

Prep Time: 15 minutes

Cook Time: 30 minutes

Put a healthy spin on pizza by making the base out of Portobello mushrooms. This is a tasty and filling meal because it has pesto, mozzarella, and fresh toppings.

Ingredients: 2 large Portobello mushrooms. 1/4 cup pesto sauce. 1/2 cup shredded mozzarella cheese. 1/4 cup cherry tomatoes, sliced. 1/4 cup red onion, thinly sliced. 1/4 cup black olives, sliced. Fresh basil leaves for garnish. Salt and pepper to taste.

Instructions: Preheat your oven to 400F 200C. Clean the Portobello mushrooms and remove the stems. Place the mushrooms on a baking sheet, gill-side up. Spread a generous spoonful of pesto sauce on each mushroom cap. Sprinkle mozzarella cheese over the pesto. Add cherry tomato slices, red onion, and black olives on top. Season with salt and pepper to taste. Bake in the preheated oven for 15-20 minutes or until the mushrooms are tender and the cheese is bubbly and golden brown. Remove from the oven and garnish with fresh basil leaves. Slice and serve your delicious Portobello Pesto Pizzas hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

A tasty gluten-free pizza crust made with quinoa that has been flavored with herbs and then topped with your favorite foods. A tasty and healthy alternative to regular pizza.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups water. 1 teaspoon olive oil. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/2 cup tomato sauce. 1 cup shredded mozzarella cheese or dairy-free alternative. Your favorite pizza toppings e.g., olives, cherry tomatoes, arugula.

Instructions: In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. Preheat the oven to 425F 220C. In a bowl, mix cooked quinoa, olive oil, oregano, basil, garlic powder, onion powder, salt, and black pepper. Spread the quinoa mixture evenly on a parchment-lined baking sheet, shaping it into a round pizza crust. Bake the quinoa crust for 15-20 minutes or until the edges are golden brown and crispy. Remove the crust from the oven and spread tomato sauce over it, leaving a border around the edges. Sprinkle shredded mozzarella cheese over the sauce and add your favorite pizza toppings. Bake for an additional 10-15 minutes or until the cheese is melted and bubbly. Remove from the oven, let it cool slightly, then slice and enjoy!

Prep Time: 30 minutes

Cook Time: 35 minutes

Enjoy a pizza that won't make you feel bad! If you want a healthier option, this Zucchini Crust Pizza is a great choice because it is low in carbs. The zucchini crust is nice and crispy, and it holds up well under your favorite toppings. It's a clever way to eat vegetables while still enjoying the taste of a regular pizza.

Ingredients: 2 cups grated zucchini. 1/2 cup almond flour. 1/2 cup grated Parmesan cheese. 2 eggs. 1/2 tsp dried oregano. 1/2 tsp garlic powder. 1/4 tsp salt. 1/4 tsp black pepper. 1/2 cup pizza sauce. 1 cup shredded mozzarella cheese. 1/4 cup sliced black olives. 1/4 cup sliced cherry tomatoes. 1/4 cup sliced red onion. Fresh basil leaves for garnish.

Instructions: Turn on your oven and heat it up to 425F 220C. Put the grated zucchini on a clean kitchen towel and squeeze out as much water as you can. Put the eggs, dried oregano, garlic powder, salt, black pepper, grated Parmesan cheese, zucchini, and almond flour in a bowl. Mix it well until it turns into dough. Set up a baking sheet with parchment paper on the bottom. Spread the zucchini mixture out evenly to make a crust that is about 1/4 inch thick. The zucchini crust should be baked in a hot oven for twenty to twenty-five minutes, or until it turns golden brown and a little crispy. Take the crust made of zucchini out of the oven and let it cool down for a while. Spread the pizza sauce out evenly on the crust, but leave some space around the edges for the crust. Add the mozzarella cheese shreds on top of the sauce. If you want, you can add the sliced black olives, cherry tomatoes, and red onion. After taking the pizza out of the oven, bake it for another 10 to 12 minutes, or until the cheese is bubbly and starting to turn golden. Take the pizza with the zucchini crust out of the oven and let it cool down for a few minutes. Add fresh basil leaves on top and serve hot. Have fun with your tasty and good for you Zucchini Crust Pizza!

Prep Time: 20 minutes

Cook Time: 35 minutes