Veggie Crust Pepperoni Pizza

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 91.0
  • Total Fat: 5.3 g
  • Cholesterol: 37.6 mg
  • Sodium: 224.0 mg
  • Total Carbs: 4.8 g
  • Dietary Fiber: 1.7 g
  • Protein: 6.7 g

View full nutritional breakdown of Veggie Crust Pepperoni Pizza calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 8


    2 cups cauliflower, chopped
    1 large zucchini, chopped
    1/2 cup mushrooms, chopped
    1/2 tsp oregano
    1/2 tsp garlic powder
    1/2 tsp basil
    1 egg
    1 cup grated or shredded mozzarella cheese
    1/4 cup grated parmesan cheese
    1/2 - 1 cup crushed tomatoes
    12 - 14 thin slices pepperoni
    1 or 2 mushrooms, sliced


Process cauliflower and zucchini in food processor until finely chopped. Put in a covered bowl and microwave 4 min. Meanwhile, put mushrooms into food processor and process until finely chopped.
Remove veggies from microwave and put into a colander lined with a kitchen towel to cool. When cool enough to handle, bundle in towel and squeeze out as much water as possible.
Mix cauliflower, zucchini, chopped mushrooms, egg, spices, and 1/4 cup of each cheese in a large mixing bowl. Press into a pizza pan. Bake at 450 8-10 minutes, until browned.
Remove from oven and top with crushed tomatoes, sliced mushrooms, pepperoni, and remaining mozzarella cheese. Return to oven and bake until cheese melts and browns slightly.

Serving Size: makes 8 slices

Number of Servings: 8

Recipe submitted by SparkPeople user PARALEE.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.