Best 3 Crustless Veggie Pizza Recipes

Feast your eyes on the colorful and delectable Crustless Veggie Pizza, a symphony of flavors and textures that will tantalize your taste buds. This innovative pizza is a delightful fusion of a crispy, golden crust and an array of fresh, vibrant vegetables.

Dive into the culinary journey with the "Classic Veggie Pizza" recipe, where a medley of bell peppers, mushrooms, onions, tomatoes, and olives dance atop a bed of tangy tomato sauce and melted cheese.

If you desire a zesty kick, embark on the "Spicy Fiesta Veggie Pizza" adventure. This recipe infuses a flavorful blend of Mexican spices into the tomato sauce, creating a fiesta of flavors that will ignite your senses.

For those seeking a lighter and refreshing option, the "Greek Veggie Pizza" beckons with its vibrant combination of Kalamata olives, feta cheese, and a drizzle of zesty lemon-herb dressing.

Quinoa lovers, rejoice! The "Quinoa Crust Veggie Pizza" awaits you, offering a protein-packed and gluten-free alternative to the traditional crust. This recipe masterfully combines quinoa, cauliflower, and almond flour to create a wholesome and delicious base for your favorite toppings.

Indulge in the "Vegan Veggie Pizza" symphony, where a creamy cashew cheese sauce harmonizes with an array of roasted vegetables, creating a plant-based masterpiece that will satisfy vegans and omnivores alike.

Embark on a culinary adventure with the versatile Crustless Veggie Pizza, where creativity meets taste. Let your imagination soar as you explore a world of flavors, textures, and endless possibilities.

Check out the recipes below so you can choose the best recipe for yourself!

ULTIMATE VEGGIE PIZZA

Ultimate Veggie Pizza image

Make the BEST veggie pizza at home! This mouthwatering vegetarian pizza recipe features fresh cherry tomatoes, bell peppers, artichoke, spinach and more. Recipe yields two 11-inch pizzas or 1 large (about 6 to 8 servings).

Provided by Cookie and Kate

Categories Entree

Time 45m

Number Of Ingredients 11

Ingredients

1 batch easy whole wheat pizza dough or 1 pound store-bought pizza dough
1 cup pizza sauce or marinara
2 cups baby spinach
2 to 3 cups (8 to 12 ounces) shredded low-moisture part-skim mozzarella cheese
1/2 cup jarred or canned artichoke, cut into 1" pieces
1/2 cup fresh red or orange bell pepper, cut into narrow 2″ strips
1/2 cup red onion, cut into thin wedges
1/2 cup halved cherry tomatoes
1/2 cup pitted Kalamata olives, halved lengthwise
1/2 cup sliced almonds (optional)
Optional garnishes: Fresh basil (small leaves or torn), red pepper flakes and/or finely grated Parmesan cheese

Steps:

Preheat the oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you're using a baking stone or baking steel, place it on the upper rack. Prepare dough through step 5.
Spread pizza sauce evenly over the two pizzas, leaving about 1 inch bare around the edges. Evenly distribute the spinach on top of the sauce, followed by the cheese (use all three cups if you want a cheesy pizza as shown here).
Top the pizzas with artichoke, bell pepper, red onion, tomatoes, olives and almonds (if using).
Bake pizzas individually on the top rack until the crust is golden and the cheese is golden and bubbly, about 10 to 12 minutes (or significantly less, if you're using a baking stone/steel-keep an eye on it).
Transfer pizzas to a cutting board and sprinkle with with fresh basil, red pepper flakes and Parmesan, if using. Slice and serve! Leftover pizza keeps well in the refrigerator for 4 days, or for several months in the freezer.

Nutrition Facts : ServingSize 1 of 8 servings made with 3 cups cheese total, Calories 440 calories, Sugar 6 g, Sodium 852.8 mg, Fat 20.1 g, SaturatedFat 6.3 g, TransFat 0.3 g, Carbohydrate 44.9 g, Fiber 9.8 g, Protein 21.6 g, Cholesterol 30.1 mg

CRUSTLESS VEGGIE PIZZA

Crustless Veggie Pizza image

Get out your 12-inch pizza pan for a Crustless Veggie Pizza! Meatless Monday just got better thanks to a delicious Crustless Veggie Pizza even the kiddos will love.

Provided by My Food and Family

Categories Home

Time 1h

Yield 6 servings

Number Of Ingredients 11

Ingredients

4 cups shredded zucchini (about 4 medium)
1 onion, chopped
3 eggs
1/3 cup whole wheat flour
1/4 cup KRAFT Grated Parmesan Cheese
1 tsp. chopped fresh basil
1/8 tsp. ground red pepper (cayenne)
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
1 yellow squash, thinly sliced
2 large plum tomatoes, sliced
2 Tbsp. sliced pimento-stuffed green olives

Steps:

Heat oven to 350°F.
Spread zucchini onto paper towel-covered baking sheet; cover with additional paper towels. Let stand 15 min.
Meanwhile, cook onions in nonstick skillet on medium-high heat 4 to 5 min. or until crisp-tender, stirring frequently. Remove from heat.
Whisk eggs, flour, Parmesan, basil and red pepper in large bowl until blended. Press top layer of paper towels into zucchini to remove excess moisture. Add zucchini to egg mixture along with the onions and mozzarella; mix well. Pour into 12-inch rimmed pizza pan sprayed with cooking spray.
Bake 25 min. or until center is set. Top with remaining ingredients; bake 10 min. or until yellow squash is tender.

Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 105 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 11 g

VEGGIE PIZZA "NO CRUST!!!"

Veggie Pizza

I found this recipe while looking for low calorie meals. I must say this was the best "pizza" I ever had!! Can be used as an appetizer or snack. I use it in my low calorie diet as a dinner.

Provided by Naren-lee

Categories Lunch/Snacks

Time 15m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

1 portabella mushroom, cap
1/4 cup sliced bell pepper (green,yellow whatever you like)
2 tablespoons marinara sauce (I used pasta sauce)
1 tablespoon parmesan cheese, grated (Kraft-light is good)
1/4 cup onion, sliced

Steps:

Place the mushroom cap upside down on a cookie sheet. Spread the marinara sauce over the mushroom, and top with the remaining ingredients - just like a normal pizza.
Bake in the oven at 350°F until the cheese melts and the 'pizza' is warmed through.

Nutrition Facts : Calories 91.4, Fat 2.7, SaturatedFat 1.2, Cholesterol 5, Sodium 218.4, Carbohydrate 13.3, Fiber 3.2, Sugar 7.6, Protein 5

Tips:

For a crispier crust, use a baking sheet instead of a pizza pan. The baking sheet will allow more air to circulate around the pizza, resulting in a more evenly cooked crust.
If you don't have a baking sheet, you can use a pizza stone. Preheat the pizza stone in the oven for at least 30 minutes before baking the pizza. This will help to create a crispy crust.
Use fresh vegetables for the best flavor. If you're using frozen vegetables, be sure to thaw them completely before adding them to the pizza.
Don't overcrowd the pizza. Too many toppings will make the pizza soggy.
Bake the pizza until the cheese is melted and bubbly and the crust is golden brown. This will usually take about 15-20 minutes.
Let the pizza cool for a few minutes before slicing and serving. This will help to prevent the cheese from running off the pizza.

Conclusion:

Crustless veggie pizza is a delicious and healthy alternative to traditional pizza. It's perfect for a quick and easy meal or a party appetizer. With a few simple tips, you can make a crustless veggie pizza that's sure to please everyone. So, what are you waiting for? Try making a crustless veggie pizza today!