Photo of Veggie Lovers-Goat Cheese Pizza with Zucchini Crust by WW

Veggie Lovers-Goat Cheese Pizza with Zucchini Crust

8 - 9
PersonalPoints™ per serving
Total Time
1 hr 5 min
25 min
40 min
Veggies are the heart of this pie, but mozzarella and Parmesan are baked into the crust, and goat cheese is melted on top for amazing flavour.


Uncooked zucchini

2 cup(s), (500 ml) shredded, drained well

Shredded part-skim mozzarella cheese

½ cup(s), (125 ml)

Parmesan cheese

45 gm(s), (45 ml)

All-purpose flour

¼ cup(s), (60 ml)

Italian seasoning

¼ tsp(s), (1 ml)

Kosher salt

¾ tsp(s), (3 ml)

Minced garlic

¼ tsp(s), (1 ml)

Raw egg(s)

1 large, well beaten

Cremini mushroom(s)

1 cup(s), (250 ml) chopped

Sweet red pepper(s)

1 cup(s), (250 ml) diced

Uncooked onion(s)

½ cup(s), (125 ml) diced

Olive oil

1 tsp(s), (5 ml)

Soft-type goat cheese

8 tbsp(s), (125 ml) crumbled

Olive oil cooking spray

4 spray(s)


  1. Preheat oven to 200 °C (400 °F). Line a large rimmed sheet pan with parchment paper; coat with cooking spray. Squeeze as much liquid out of zucchini as possible with your hands; place in a large mixing bowl. Add remaining crust ingredients to bowl; combine until mixed. Spoon crust mixture into two 8-inch circles on prepared pan; smooth with a spoon to form an even layer. Bake until medium brown on bottom, 20 minutes; carefully flip over. Bake until evenly browned, 10-15 minutes more. While crust bakes, coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add mushrooms, peppers and onion; cook, stirring often, until softened, 5-8 minutes. Add garlic, Italian seasoning and salt to skillet; stir and heat 30 seconds. Spoon vegetable mixture evenly across pizza; sprinkle with goat cheese. Return to oven; bake until cheese melts, 3-5 minutes. Slice each pizza into 4 pieces; serve.


Serving size: 2 slices The crust can be made a day or two ahead and reheated in the oven beforetopping and serving.