Zucchini Pizza with Roasted Garlic Sauce Recipe

Zucchini Pizza with Roasted Garlic Sauce Recipe

How To Make Zucchini Pizza with Roasted Garlic Sauce

Underneath the vibrant greens of this zucchini pizza is a base of creamy roasted garlic that adds a punch of delicious flavor to this easy recipe.

Preparation: 10 minutes
Cooking: 12 minutes
Total: 22 minutes



For Pizza:

  • 1medium pizza crust
  • 2zucchini,ends trimmed, shredded and strained
  • onion,half, diced
  • 1cupmozzarella cheese
  • ½cupparmesan cheese,freshly grated
  • ¼tspred peppers,crushed
  • fresh basil,julienned or chopped

For Roasted Garlic Sauce:

  • 1cupmilk
  • 2tbspbutter
  • 2tbspall-purpose flour
  • ¼tspsalt,plus a pinch
  • ¼tspcayenne
  • 1headroasted garlic



  1. Preheat oven to 425 degrees F (or whatever temperature is specified in the instructions for the pizza crust).

  2. Leaving a 1-inch border around the edge, spread the roasted garlic sauce so that it covers the pizza crust.

  3. Toss half of the zucchini and half of the onions on top of the sauce, so that they are evenly spread. Then cover with half of the mozzarella.

  4. Repeat with the remaining zucchini, onions and mozzarella. Then sprinkle the Parmesan and crushed red peppers on top.

  5. Bake for 8 to 10 minutes, until the crust is golden and the cheese is melted and bubbly. Remove pizza and garnish with basil. Serve immediately.


  1. In a small saucepan, heat milk over medium-low heat just until barely simmering. Remove and cover with a lid.

  2. In a separate saucepan, melt butter over medium-low heat. When foam subsides, add flour and stir until smooth. Cook for 1 to 2 minutes, stirring. Do not allow flour to color.

  3. Gradually add the warm milk, whisking to combine. Add the salt and cayenne and increase the heat to medium. Cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened.

  4. Remove from heat and add 10 of the roasted garlic cloves. Use an immersion blender to blend the mixture until smooth. Or transfer it (in two batches if necessary) to a blender, and process until smooth.

  5. Transfer to a small bowl and cool slightly, placing a piece of plastic wrap directly on the surface of the sauce.


  • Calories: 634.31kcal
  • Fat: 31.79g
  • Saturated Fat: 18.73g
  • Trans Fat: 0.23g
  • Monounsaturated Fat: 8.62g
  • Polyunsaturated Fat: 2.20g
  • Carbohydrates: 55.37g
  • Fiber: 3.54g
  • Sugar: 7.16g
  • Protein: 32.10g
  • Cholesterol: 91.83mg
  • Sodium: 1244.55mg
  • Calcium: 765.76mg
  • Potassium: 548.81mg
  • Iron: 3.42mg
  • Vitamin A: 255.54µg
  • Vitamin C: 21.78mg
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