I love all things Italian. I think I could eat it every day. I love that it is a quick lunch option and I can have it alone without hearing the family say, “Pizza again?” I had to find some creative ways to get that pizza fix often without going overboard on fat and calories. I know it’s hard to imagine zucchini could replace a nice crispy crust. It must be all the gooey cheese, but somehow it is perfectly satisfying and I don’t miss a thing. Of course I always have my UpsideDownPizza when I need crust. Give this VeggiePizzaBake a try and you will soon find it is a lunchtime favorite.
1 small zucchini sliced thin or spiralized
1 small yellow squash sliced thin or spiralized
1/4 onion sliced thin
1/4 pepper sliced thin
4 mushrooms sliced thin
2 Roma tomatoes diced
1 teaspoon diced garlic
Cook the above ingredients on medium low heat for 4-5 minutes until tender
Add 1/3 cup pizza sauce and stir until heated through.
Top with 31 grams of mozzarella cheese and 7 diced turkey pepperoni
Broil until bubbly and brown
For those following Weight Watchers, serves 2 @3 SP each. Approximately 1 cup per serving