I wish you could insert pizza emojis into blog posts. Is that a thing/possible?
I’ve been on a real spiralized pizza kick lately, starting with my mini-pizzas made with the sweet potato noodle bun.
Today, we’re making a larger pizza, using spiralized Russet potatoes. It’s vegetarian, flavorful, and packed with summer flavor.
If you missed it, I actually had this for dinner the other week – one slice is honestly enough, it’s filling! But, if you’re looking to have a pizza feast but don’t want to go off that healthy track, this is the pizza to make!
Don’t be intimidated by this recipe – it’s much easier than you think! It’s actually easier (but not as cute) as my mini-pizzas. All you need to do is:
- cook the noodles in a skillet,
- toss the noodles with eggs,
- reposition the eggs in the skillet so they’re spread out like a crust,
- bake in the oven!
Then, your crust is made and you can add whatever toppings your heart desires. I stuck with a vegetarian, summer theme – using creamy ricotta, gooey mozzarella, basil, red pepper flakes, corn, and of course, spiralized zucchini!
Once you nail the crust, you’ll have a gluten-free pizza option all year round (use sweet potato noodles in the winter!)
My one major tip is that if you are using tomato sauce, add the tomato sauce AFTER the cheese base. Otherwise, the tomato sauce will leak too much into the crust and cause it to be soggy and eventually, fall apart.
Other than that – enjoy! Make sure to use the hashtag #inspiralizedpizza if you make this!
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 8 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.