Description

This delightful vegetarian-friendly recipe reimagines pizza, transforming it into a refreshing cold dish perfect for lunch or a satisfying snack. The foundation of this unique pizza is a specially prepared crust, best made ahead of time to ensure it cools completely. This allows the crust to develop the ideal texture and provides a convenient head start on the meal.

The preparation involves creating a lush, creamy pesto sauce to serve as the flavorful base. Then, a medley of fresh, vibrant vegetables are carefully chopped, ready to adorn the pizza. The beauty of this recipe lies in its versatility.

While the assembled pizza is best enjoyed fresh, leftovers can be stored in the refrigerator for a day or two, allowing you to savor the flavors over time. The plain crust, if stored properly, can last even longer, offering the flexibility to create this pizza whenever the craving strikes. For a burst of garden-fresh flavors, explore a variety of vegetable toppings.

Thinly sliced mushrooms bring an earthy depth, while briny olives add a salty tang. Spinach, lightly marinated in olive oil, vinegar, and Italian seasoning, offers a vibrant green counterpoint. Or, for a lighter, brighter combination, consider showcasing the sweetness of heirloom tomatoes, the peppery bite of arugula, the fragrant aroma of basil, and the creamy richness of fresh mozzarella pearls.

The possibilities are endless. While this recipe shines as a vegetarian delight, it can easily be adapted to include meat. Consider adding finely chopped pepperoni for a spicy kick or dicing crispy bacon for a smoky, savory note.

No matter your preference, this cold pizza is a blank canvas for culinary creativity. The carefully chosen crust is designed to complement the toppings, whether you prefer a substantial base to support a generous array of ingredients or a thinner, crispier foundation that allows the flavors to truly shine. Embrace the freedom to experiment and customize this recipe to create a cold pizza masterpiece that perfectly suits your taste.

Every bite offers a symphony of textures and tastes, making it a delightful and unforgettable culinary experience.

Preparation Time

Prep Time

1 h 15 min

Cook Time

55 min

Total Time

2 h 10 min

Nutrition Information

Per 1 slice serving

Calories

350 Kcal

Carbs

8 g

Fiber

4 g

Sugar

3 g

Protein

15 g

Fats

30 g

Saturated Fats 12 g

Unsaturated Fats 15 g

Cholestrol 75 mg

Sodium 400 mg

Potassium 300 mg

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Nutrition
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Name: Keto Cold Veggie Leftover Pizza
Prep time: PTNaNHNaNM
Cook time: 55 min
Total time: PTNaNHNaNM
Yield: 1 slice
Cuisine: Lunch
Ingredients: 10 ounce Zucchini; 1 large Raw Egg; ⅛ teaspoon Salt; ⅛ teaspoon Black Pepper; ½ cup, shredded Parmesan Cheese; 2 ounce Cream Cheese; 2 tablespoon Pesto Sauce; ½ ounce Green Bell Pepper; ½ ounce Black Olives; 1-½ ounce Tomato Raw (includes Cherry, Grape, Roma); ¼ teaspoon Oregano, Dried; ⅛ tsp Crushed Red Pepper by Simply Organic; 2 teaspoon Olive Oil; ½ cup, shredded Parmesan Cheese

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Ingredients

Zucchini

10 ounce

Raw Egg

1 large

Salt

⅛ teaspoon

Black Pepper

⅛ teaspoon

Parmesan Cheese

½ cup, shredded

Cream Cheese

2 ounce

Pesto Sauce

2 tablespoon

Green Bell Pepper

½ ounce

Black Olives

½ ounce

10.

Tomato Raw (includes Cherry, Grape, Roma)

1-½ ounce

11.

Oregano, Dried

¼ teaspoon

12.

Crushed Red Pepper by Simply Organic

⅛ tsp

13.

Olive Oil

2 teaspoon

14.

Parmesan Cheese

½ cup, shredded

Instructions

Preheat an oven to 300 degrees. Use a vegetable grater to shred a large zucchini into thick shreds, ensuring the shredded zucchini matches the weight specified in the ingredients. Spread the zucchini shreds across a sheet tray lined with parchment paper and bake for 30 minutes, tossing after 20 minutes for even cooking.

After baking for 30 minutes, the zucchini shreds should be slightly moist and lightly golden brown. Cool for 5 minutes until manageable, then toss in a mixing bowl with egg, salt, pepper, and shredded parmesan. Fold until a consistent mixture is achieved, then increase the oven temperature to 350 degrees.

Line the sheet tray with fresh parchment paper. Arrange the zucchini mixture into a 10-inch thin-crust pizza shape. Bake for 22-25 minutes, until the crust has a golden brown edge and the egg and parmesan are cooked through. Cool completely at room temperature, then refrigerate for at least 30 minutes, or overnight if preparing a day ahead.

Prepare the pesto sauce base by mixing cream cheese in a stand mixer with a whip attachment until soft and lump-free. Softening the cream cheese beforehand can ease the mixing process. Once whipped, mix in the pesto sauce, leaving it at room temperature for easy spreading.

Finely slice bell peppers and quarter black olives and grape tomatoes. Spread the pesto cream cheese base across the zucchini pizza crust, leaving a 1-inch border. Arrange bell peppers, olives, and tomatoes on top of the sauce. Sprinkle with oregano and red pepper flakes, drizzle with olive oil, and finally, sprinkle parmesan cheese over the pizza. Slice and serve cold, suggesting 1 or 2 slices per person.

Keto Cold Veggie Leftover Pizza Recipe