We decided to do a “make your own pizza night” last week and I wanted to try something new. When I was a vegetarian at the end of my pregnancy with Aurora and the year after she was born, I ate a lot of veggie pizzas at restaurants if I wasn’t in the mood for a salad that day. I learned what I liked and didn’t like on my pizzas, so I decided to combine some of my favorite ingredients and it came out so good!!
First, I sautéed zucchini, white onion and whole cloves of garlic until tender.
*I used whole cloves of garlic, but you could chop them up if you’d rather have a little bit of garlic flavor all over the pizza.
While I was waiting on those to cook, I cut up a roma tomato.
I made a trip to Trader Joe’s last week and found these yummy flatbreads that I used for pizza crust.
The flatbread was pretty big and only 190 calories, which I thought was great for the size. You can use your flatbread or pizza crust of choice, but I like to find either a low carb or low calorie option.
Then, I spread the flatbread with a thin layer of basil pesto, topped it with a thin layer of mozzarella and added all the toppings: zucchini, onion, garlic, roma tomatoes, red pepper flakes and goat cheese crumbles.
I baked it at 400 degrees for 10-12 minutes.
Pesto based Veggie Pizza with Goat Cheese Crumbles
- 1 flatbread
- 1/4 cup zucchini
- 1/4 cup white onion
- 6 cloves garlic whole
- 1 small roma tomato
- 2-3 tablespoons basil pesto
- 2/3 cup mozzarella
- 2 tablespoons crumbled goat cheese
- red pepper flakes to taste
Preheat the oven to 400 degrees
Chop zucchini, onion and whole cloves of garlic small and sauté them until tender
Chop the roma tomato
Spread pesto on the flatbread and top with mozzarella cheese
Add zucchini, onion, garlic and tomato
Sprinkle with goat cheese crumbles
Bake for 10-12 minutes