Eight Ball Zucchini Pizza Bites
Mini pizzas with a slab of zucchini as the "crust!" With melty mozzarella, bubbly sauce, and the toppings of your choice, these zucchini pizza bites are the perfect way to enjoy pizza in a low-carb, gluten-free, veggie-heavy way.
Ingredients
- 4 - 5 eight ball zucchini about 2 pounds of squash
- 1/2 teaspoon kosher salt
- 1 tablespoon olive oil
- 1/2 cup pizza sauce
- 1 cup shredded mozzarella about 4 ounces
- 1/4 cup freshly grated Parmesan cheese optional
- Fresh chopped herbs Parsley and/or basil make an excellent garnish
Pizza toppings:
- Mini pepperoni regular sized pepperoni are fine, too, just not as cute!
- Sliced olives
- Sliced mushrooms
Instructions
- Preheat oven to 425°F. Line a baking sheet with paper towels (for draining the zucchini; you'll remove the paper towels when baking).
- Slice the zucchini into 1/2-inch thick rounds and place on the paper-towel lined baking sheet. Sprinkle with half of the salt, then turn the slices over and sprinkle with the remaining salt. Let your zucchini slices rest for 20-30 minutes to get some of the moisture out of the slices.
- Remove the zucchini from the paper towels, discard the paper towels, and line the zucchini slices back on the baking sheet.
- Divide the pizza sauce among the slices of zucchini, smearing it to the edges. Sprinkle with mozzarella and parmesan cheeses, then top with pepperoni, olives, and/or mushroom slices.
- Bake for about 6-7 minutes, until the cheese is melted and the sauce is bubbling. Optionally, broil for a minute or two longer if you'd like to get a bit of golden color on the cheese. Top with chopped herbs if using any and serve.
Nutrition Facts
Serving: 1g, Calories: 156kcal, Carbohydrates: 8g, Protein: 9g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 22mg, Sodium: 627mg, Potassium: 624mg, Fiber: 2g, Sugar: 6g, Vitamin A: 714IU, Vitamin C: 37mg, Calcium: 177mg, Iron: 1mg