Go Back
+ servings
Zucchini pepperoni pizza bites on a plate.
Print Recipe
3.70 from 23 votes

Zucchini Pizza Bites

Satisfy your pizza craving with these healthy zucchini pizza bites. They're coated in an almond flour mixture, baked and then broiled with the sauce, cheese and toppings.
Prep Time10 mins
Cook Time17 mins
Total Time27 mins
Course: Lunch/Dinner
Cuisine: American
Keyword: zucchini pizza
Servings: 12 bites
Calories: 190kcal

Ingredients

  • 2 medium zucchinis
  • 1 egg whisked
  • ¾ cup almond flour
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • 2 teaspoon Italian seasoning
  • cup pizza sauce scant ½ Tablespoon each
  • ¾ cup shredded mozzarella cheese
  • 2 Italian Chomps meat sticks thinly sliced

Instructions

  • Slice each zucchini in 1/4 inch thick rounds, trying to keep them all around the same size.
  • Line two baking sheets with parchment paper and grab two shallow bowls. Whisk the egg in one bowl and mix together almond flour, garlic powder, salt and Italian seasoning in the other.
  • Dip each zucchini slice into the egg wash and shake off any excess before sprinkling the almond flour mixture on each side of the zucchini. Don't dredge the zucchini in the almond flour mixture or it will start clumping.
    Person dipping a zucchini slice in seasoned almond flour.
  • Place coated zucchini pieces onto prepared baking sheet and repeat with remaining zucchini slices until done.
    Zucchini slices covered in seasoned almond flour breading on a cookie sheet.
  • Bake at 400°F for 30-40 minutes, flipping half way through. Remove from oven.
  • Turn oven to broil and add pizza sauce, cheese and mini pepperonis to each pizza bite.
    Unbaked zucchini pizza bites on a cookie tray.
  • Broil for 4-5 minutes total or until cheese is bubbling and turning golden brown. Remove from oven and cool.
  • Sprinkle on crushed red pepper and Italian seasoning for serving, if desired.

Notes

  • Dairy-free – skip the cheese or use a dairy-free cheese instead! There are some great vegan mozzarella brands on the market now.
  • Nut-free – if you're allergic to nuts, you can use breadcrumbs instead.
  • Vegetarian – ditch the meat and add extra veggies or try tempeh sausage.
  • Vegan – I haven't tried this, but according to a quick search, flaxseed eggs work as an egg wash before breading! Try a flaxseed egg in place of a traditional egg and skip the cheese to make these bites vegan.
  • Swap the sauce – in the mood for a different sauce? Go wild! These would be delicious with traditional pesto or sun-dried tomato pesto!
  • Add veggies – feel free to add extra veggies on these little bites! I love them with sautéed peppers, onions and mushrooms. Just chop the veggies into small pieces.
  • Try different meat – Any type of protein works on these bites! Feel free to swap out for your favorite.

Nutrition

Serving: 4bites | Calories: 190kcal | Carbohydrates: 6g | Protein: 13g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Cholesterol: 85mg | Sodium: 704mg | Potassium: 216mg | Fiber: 2g | Sugar: 3g