Mediterranean Pizza
Pizza cravings squelched with this low carb recipe featuring lots of cheese and veggies!
Servings: 4
Calories: 349kcal
Ingredients
- For Roasted Veggies:
- 1 zucchini sliced
- 1 summer squash sliced
- 4 small portabella mushrooms sliced
- ½ yellow onion sliced
- ½ green pepper sliced
- 7 okra ends trimmed
- 2 cloves garlic minced
- 1 Tablespoon olive oil
- 1 Tablespoon balsamic vinegar
- 1 teaspoon crushed dried oregano or 1 Tablespoon chopped fresh oregano
- For Pizza:
- 6 phyllo sheets
- 1 cup ricotta cheese
- ½ teaspoon crushed dried oregano
- 1 clove garlic minced
- 2 small marinated artichoke hearts optional
- 2 marinated roasted red peppers optional
- ⅓ cup parmesan cheese
- ⅓ cup Italian blend cheese or mozzarella
Instructions
- Preheat oven to 375 degrees F.
- Combine roasted veggie ingredients in a large bowl and stir to coat. Pour veggies out onto a large baking pan and place in oven to roast approx. 15-20 minutes. (this step may be done in advance- store roasted veggies in refrigerator until ready to use).
- Line a 15" pizza pan (or whatever size pizza pan you have) with parchment paper (if desired).
- Begin layering phyllo sheets onto pizza pan, spraying each layer with non-stick spray.
- Precook phyllo crust 4-5 minutes until lightly browned. Remove from oven.
- Combine ricotta cheese, oregano and garlic. Stir to combine.
- Spread ricotta mixture over phyllo crust, then top with pieces of roasted veggies, artichokes and roasted red peppers (as desired).
- Sprinkle with cheeses and bake for 15-20 minutes or until cheese is melted and crust is golden brown.
- Slice into wedges and serve.
Nutrition
Calories: 349kcal | Carbohydrates: 34g | Protein: 19g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 675mg | Potassium: 805mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1027IU | Vitamin C: 49mg | Calcium: 353mg | Iron: 3mg
