… because what is life without good food?

Zoodle Ricotta Pepperoni Pizza

Adapted slightly from The Dinner Mom

Zucchini Noodle Pepperoni "Pizza" ~ Sumptuous Spoonfuls #healthy #cheesy #veggie #zoodle #recipe

I am still working on my “eat more veggies” initiative where I’m trying to eat more veggies every day. For a while, I let veggies take over my life, but then I realized I was overdoing it … and in the process, making myself miserable. Yes, it’s good to have a cucumber as a snack. It’s a little overboard to have veggies for breakfast, salad for lunch, cucumbers for snack, and then go home at the end of the day not hungry at all, but weary, with no energy, because I’ve eaten almost nothing to fuel my body.

I’m led back again to this mantra that I keep returning to after so many years: “Everything in moderation, including moderation.”

Once in a while I find I need to go in excess of some aspect of my life, and I find I almost always learn something in the process. This time, I went overboard on veggies. Yes, seriously! Can you believe I did that? At first I didn’t even realize what I’d done wrong … I felt soooo incredibly tired and rundown that I thought I was getting sick.

I figured it out when I started eating a little leftover corned venison from the fridge. My body started perking up–my energy level was rising. Huh, was I NOT sick? I ate a little more meat, then found a little cheese and I’m not sure what else I found to eat but my body was totally responding to everything I ate.  I felt energized and alive again. I was finally getting some calories into my body in the form of protein, healthy fats, dairy and healthy carbs. Before too long, I was feeling like my normal self again. Yeah!

So all that to say … yes, eat more veggies, but don’t be a dork like me and eat ONLY vegetables like I did on that particular day. Your body needs a healthy balance of foods. Ever since that day I’ve been trying to include other things with my veggies. Like, for example, this interesting “pizza” … no it’s not really much like a pizza. It’s a flattened pile of zucchini noodles with creamy ricotta and other cheeses, cherry tomato halves and a little pepperoni to round it out. It’s delicious, for sure, but I think it’s more like an Italian style hot dish than it is a pizza. I did love it, and my body thanked me for feeding it veggies AND cheese with a little meat on top.

Zoodle Ricotta Pepperoni "Pizza"

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 4 - 6 servings

Zoodle Ricotta Pepperoni

Ingredients

    For the zucchini noodle crust:
  • 2 cups spiralized zucchini (a.k.a, zoodles)
  • 1 egg, whisked
  • 1/2 cup finely shredded Asiago cheese
  • 2 cloves garlic, peeled and chopped fine
  • For the ricotta mixture:
  • 1 clove garlic, peeled and chopped fine
  • 1/4 cup finely shredded Asiago cheese
  • 7 oz. ricotta cheese (about half of a 15-oz. container)
  • 1/2 - 1 Tablespoon finely chopped herbs (basil, oregano w/ a bit of rosemary)
  • For the top:
  • Several cherry tomatoes, halved, or sliced vine-ripe tomatoes
  • About 10 thin slices of pepperoni
  • Shredded Italian cheese
  • Extra basil, sliced thin

Instructions

  1. Preheat the oven to 350 F. Spray a 9 or 10-inch pizza pan or pie pan with cooking spray.
  2. In a medium mixing bowl, toss the zucchini noodles with the egg, cheese, and garlic. Put the noodles in the prepared pan and press to cover the bottom of the pan.
  3. Now add the ricotta mixture ingredients to the bowl and stir to mix well. Put spoonfuls of the ricotta mixture on the zucchini noodle "crust" and use your fingers to flatten it out and cover the zoodles most of the way with ricotta.
  4. Top with pepperoni and tomatoes, then some extra shredded cheese. Bake for 20 - 25 minutes or until the mixture is firmly set and the cheese is melted and bubbly. Let the "pizza" sit for 15 minutes or so to firm up.
  5. Roll some basil leaves into a roll and slice thin. Sprinkle the basil over the pizza. Cut and enjoy!

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

http://www.sumptuousspoonfuls.com/zoodle-ricotta-pepperoni-pizza/

Zucchini Noodle Pepperoni "Pizza" ~ Sumptuous Spoonfuls #healthy #cheesy #veggie #zoodle #recipe

This recipe was shared at What to Do Weeekends, Weekend Potluck, Foppemas Farm Recipe Swap and Try a Bite Tuesday.
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9 Responses

  1. I keep reading about zoodles. Too bad my husband hates zucchini. I’ll have to try this out in private. I like your quote about everything in moderation…even moderation. Haha! Glad you got back on track! Cheers!

    May 30, 2015 at 10:24 pm

    • Ann

      Thanks Holly! I hope you do try them … you can try zoodling other veggies too, if you want to let him in on the fun.

      May 31, 2015 at 1:04 pm

  2. This recipe looks amazing!! The zucchini noodle crust is so creative, and what a good way to get in some extra veggies. Pinning and sharing!

    May 31, 2015 at 12:40 pm

    • Ann

      Thanks so much, Kara! I’m so happy you like it :)

      May 31, 2015 at 1:03 pm

  3. Ann! Wow, can I relate to that or what! When I was in my ‘weight loss’ phase, it was pounded in me to eat all the veggies. I did and instead of feeling energised and alive, I was sooo lethargic! This looks absolutely delicious and a great mix of veggies to cheese.

    PS- I just read your an engineer- My mum and sister are both engineers too 😉

    May 31, 2015 at 1:58 pm

    • Ann

      That is exactly how it felt! I was completely lethargic. I really should know better than to do that to myself, but as I get older, it’s harder and harder to lose weight and easier to put it on.

      That’s awesome that your mom and sister are engineers! There are not that many female engineers, so it’s great to hear that.

      Cheers and thank you for your kind comments, Arman.

      Ann

      May 31, 2015 at 9:52 pm

  4. How fun! I got a veggie spiralizer for my bday and a giant zucchini from the farmers market this weekend. This might give me the perfect opportunity to try it out!

    June 3, 2015 at 11:06 am

  5. I saw your recipe at the Foppema’s Farm recipe swap, and I have to tell you that the zoodle crust is GENIUS! I personally love zucchini, so I really can’t wait to try it (hopefully I can make it vegan)!

    Thanks for sharing :)

    June 4, 2015 at 8:44 am

    • Ann

      Like I said in the post, Chelsea, it’s not much like pizza, but it is yummy! I hope you like it. I think it could be made vegan with some clever substitutions. :)

      June 4, 2015 at 8:20 pm