Mediterranean Pizza
Pizza cravings squelched with this low carb recipe featuring lots of cheese and veggies!
Prep Time15 minutes mins
Cook Time40 minutes mins
Total Time55 minutes mins
Course: Main Course
Cuisine: American, Mediterranean
Servings: 4
Calories: 349kcal
- 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
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.
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