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Loaded Veggie Pizza
28’s Home Nutrition Program (portions based on our Women's 'Healthy Weight Maintenance' Eating Plan)
Say hello to your new favourite vegetarian pizza!
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Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course
Dinner, Lunch, Main Course
Cuisine
Italian
Servings
2
Calories
294
kcal
Ingredients
1/2
cup
pumpkin
peeled and cubed
1/3
red capsicum
deseeded and cut into strips
1/2
red onion
finely sliced
1/2
zucchini
finely sliced
1/2
tablespoon
extra-virgin olive oil
1/2
tablespoon
balsamic vinegar
1
Zerofood black rice pizza crust
2
tablespoon
tomato paste
40
g
Dodoni feta cheese
1/4
cup
fresh basil
Instructions
Preheat oven to 180°C / 350°F and line a baking tray.
Toss the pumpkin, capsicum and onion with olive oil, season with salt and pepper and place onto the baking tray. Roast for 10 minutes.
Add zucchini to the tray and cook for a further 10 minutes, or until pumpkin is tender and the capsicum is slightly charred.
Remove the vegetables from the oven and set aside.
Increase oven temperature to 220°C / 425°F.
Place black rice pizza base on the baking tray and spread over the tomato paste.
Top with the roast vegetables and drizzle over the balsamic vinegar.
Crumble over the feta and bake the pizza for 15 mins, until golden.
Serve with fresh basil leaves.
Keyword
Pizza