Until now I didn’t know National Pizza Week existed but I can’t say I’m sad about it! This gave me an excuse to create a new healthy “pizza”-like recipe. So below I bring you ~ Zucchini Pizza Bites with Sauteed Onion Puree and Goat Cheese
I know you can’t wait for this recipe.
Keep reading or just scroll down to the recipe – I won’t be mad!
Throughout the years I have experimented with different carriers (crusts) for pizza and different sauces – some have been better than others. I’ve made my own pizza dough, eggplant pizza, zucchini pizza, cauliflower pizza, quinoa pizza bites, pesto pizza, bbq chicken pizza – ya dah ya dah ya dah. I love pizza because there are endless possibilities. No matter what your food restrictions are I’m confident that we can find a pizza that works for you!
carrier + delicious sauce + cheese = Pizza
My zucchini pizza bites are a take on the standard zucchini pizza but with my food-sensitivity-accommodating twist!
Here are some of the food sensitivities I avoid when attempting to make pizza:
Tomatoes – There are a lot of ‘no-mato’ sauces for people who are sensitive to nightshade vegetables. Different varieties are made with beets, carrots, red bell peppers, etc. I can’t say that I have ever had them but have been wanting to make beet ketchup soon! Stay tuned!
Garlic – To find recipes without garlic is nearly impossible most of the time. One trick that I use is to search “Low-FODMAP – insert food here” – i.e Low FODMAP pizza sauce, etc. This is a great place to start and then you can narrow down after that.
Olives – This eliminates olive oil. Depending on their use, it is pretty easy to replace the requested oil with any allowed oil. In my recipes I try to list the oil as “allowed oil” unless a specific oil is needed for flavor or texture – like sesame oil, which has a very strong flavor.
I made a New Years Resolution to myself to pay close attention to my food sensitivities because my symptoms of IBS are getting worse again – which happens when you get careless – oops! The worst thing about it is that I have total control over it but for several months had chosen to ignore it – I blame the holidays. Being able to control my symptoms and feeling good everyday makes it all worth it!
Here’s to the New Year, New Year’s Resolutions and Pizza 🙂
- 1 Tbsp allowed oil
- 1 Zucchini - cut diagonally into ¼-inch slices
- 1 Yellow onion - sliced
- ¼ Cup chicken/vegetable broth
- 1oz Goat cheese
- Fresh oregano - chopped
- Heat allowed oil in pan. Sautee onions until soft and golden brown - about 10-12 minutes
- Place sauteed onions and ¼ cup broth into blender and blend until smooth. I used my immersion blender which worked great!
- Place zucchini slices in the pan that was used to sautee onions. Cook each side for 2-3 minutes. The zucchini should be lightly browned on each side but not soft.
- To assemble pizza put a dollop of onion puree on top of the cooked zucchini (You can put as much or as little as you would like depending on your taste!), place crumbled goat cheese on top of onion puree and garnish with chopped oregano.
Carrier – I bet this would taste AH-mazing on a wheat or gluten free traditional pizza crust, eggplant rounds, yellow squash slices, or cauliflower crust
Toppings – you can use any variety of cheese like gruyere. Pair it with sauteed mushrooms!
Here is another great recipe that you can make with an immersion blender: 5-Ingredient Cauliflower Soup
What’s your favorite kind of pizza?