Vegetable Crustless Zucchini Carrot Frittata Pizza
Introduction
Imagine a dish that’s as colorful as a summer garden and as comforting as your favorite slice of pizza – without the guilt! This Zucchini Carrot Frittata Pizza is a fusion of a crustless quiche, a frittata, and a veggie-loaded pizza. Made with shredded vegetables, a creamy egg base, and baked to golden perfection, this dish is perfect for brunch, lunch, or a healthy dinner.
History
Frittatas have deep Italian roots, traditionally served as a humble way to use up leftovers and stretch ingredients. The word “frittata” comes from the Italian friggere, meaning “to fry,” although modern versions are often baked. The concept of vegetable “crusts” or crustless pies has become popular in health-conscious circles and low-carb diets in recent decades. This dish is a celebration of that evolution – merging classic techniques with modern nutritional goals.
Ingredients
For the vegetable base:
- 1 medium zucchini, julienned or spiralized
- 1 medium carrot, julienned or spiralized
- 1 small red onion, thinly sliced
- 1/2 cup bell pepper, thinly sliced (optional)
For the egg batter:
- 4 large eggs
- 1/2 cup milk (dairy or plant-based)
- 1/4 cup all-purpose flour or almond flour (optional for firmness)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp turmeric (for color and health)
Toppings:
- 1/2 cup shredded mozzarella or cheddar
- Fresh dill or parsley (for garnish)
Instructions & Methods
Step 1: Prepare the Vegetables
- Wash and julienne (thinly slice) the zucchini, carrot, and onion.
- Place them in a large mixing bowl.
Step 2: Make the Egg Batter
- In another bowl, whisk together the eggs, milk, flour (if using), salt, pepper, garlic powder, onion powder, and turmeric until smooth.
- Pour the egg mixture over the vegetables. Mix well until all the veggies are coated.
Step 3: Bake the Frittata Pizza
- Preheat your oven to 375°F (190°C).
- Grease a round pizza pan or cake pan.
- Pour the entire mixture into the pan and spread it evenly.
- Sprinkle cheese on top.
- Bake for 25–30 minutes or until the top is golden and set.
- Let it cool for 5 minutes, then slice like a pizza.
Formation
- Slice into 8 wedges like a classic pizza.
- Garnish with fresh herbs.
- Serve with a dollop of sour cream, Greek yogurt, or your favorite dipping sauce.
Nutrition (Per Slice – 1/8 of pizza)
| Nutrient | Amount |
|---|---|
| Calories | ~120 |
| Protein | 7g |
| Carbs | 6g |
| Fats | 8g |
| Fiber | 1.5g |
| Vitamin A | 45% RDA |
| Vitamin C | 30% RDA |
| Calcium | 12% RDA |
Values vary depending on cheese/milk choice.
Benefits
- Low Carb & Gluten-Free: Ideal for keto and gluten-sensitive eaters.
- Rich in Antioxidants: Carrots and zucchini are packed with vitamins A & C.
- Protein-Rich: Eggs and cheese add a solid protein boost.
- Kid-Friendly: Fun to eat and packed with hidden veggies.
- Meal-Prep Friendly: Stores well in the fridge, great for quick meals.
Lovers of This Dish
This dish is loved by:
- Moms looking for sneaky veggie meals.
- Keto followers who crave pizza without the carbs.
- Fitness lovers who want a post-workout protein meal.
- Vegetarians needing variety.
- Kids, thanks to its cheesy, pizza-like flavor.
Conclusion
This Zucchini Carrot Frittata Pizza is the perfect marriage of health, simplicity, and flavor. It’s visually stunning, highly adaptable, and incredibly satisfying. Whether you’re meal prepping, feeding picky eaters, or just trying to clean out your veggie drawer, this dish is a crowd-pleaser you’ll make again and again.