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Zucchini and Carrot Crustless Veggie Pizza

A colorful low-carb Mediterranean baked dish combining grated zucchini, sweet carrots, rich eggs, tangy feta, and fresh dill. Baked to golden cheesy perfection with crisp edges and zero heavy flour dough.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Calories: 185
Ingredients Method Notes

Ingredients
  

  • - 2 medium zucchini 1 grated, 1 thinly sliced into rounds for decorative topping
  • - 2 medium carrots grated
  • - 5 large eggs
  • - ½ cup whole milk or plain Greek yogurt
  • - ½ cup crumbled feta cheese
  • - ¼ cup Pecorino Romano or Parmigiano-Reggiano cheese finely grated
  • - ¼ cup chickpea flour or blanched almond flour for keto option
  • - 2 tbsp Extra Virgin Olive Oil divided: 1 tbsp for sautéing, 1 tbsp for greasing pan
  • - ½ tsp fine sea salt plus ½ tsp extra for salting veggies
  • - ¼ tsp freshly ground black pepper
  • - ½ tsp dried oregano
  • - ¼ cup fresh dill chopped for garnish
  • - 2 tbsp fresh parsley chopped for garnish

Method
 

Prep Oven & Dish:
  1. Preheat oven to 375°F (190°C). Grease a 9-inch ceramic pie pan or oven-safe skillet with 1 tbsp Extra Virgin Olive Oil.
Extract Vegetable Moisture:
  1. Grate 1 zucchini and 2 carrots. Toss with ½ tsp sea salt in a colander and rest for 10 minutes. Wrap in a clean kitchen towel and squeeze tightly over the sink to extract all liquid.
Par-Sauté Veggies:
  1. Heat 1 tbsp olive oil in a skillet over medium heat. Sauté squeezed vegetables for 3–4 minutes until tender and moisture has evaporated. Let cool for 5 minutes.
Whisk Batter:
  1. In a large bowl, whisk eggs, milk, chickpea flour, salt, black pepper, and dried oregano until smooth. Fold in crumbled feta, grated Pecorino Romano, and cooled veggies.
Assemble & Decorate:
  1. Pour batter into prepared dish. Arrange reserved thin zucchini rounds/crescents across the surface in a decorative pattern, pressing down slightly.
Bake:
  1. Bake at 375°F (190°C) for 35–40 minutes until golden brown on top and center is set.
Garnish & Serve:
  1. Rest for 10 minutes. Garnish with fresh dill and parsley, slice into wedges, and serve.

Notes

- To prevent sogginess, never skip wringing out the grated veggies in a kitchen towel.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in an air fryer at 350°F for 3–5 minutes to restore crisp edges.