Individual veggie pizza pie

This month's theme for The Recipe Redux is to "Get your fruits and vegetables in shape" and to get creative with produce. This theme is in the perfect season with my family's farm having such a great variety of fresh produce. Many times I use my Veggetti to create "spaghetti" from squash and vegetables. Last year I created a delicious meal using my Veggetti (link at the bottom). I thought I would go out of the normal and create flowers out of squash and eggplant. The key to rolling up squash is steaming it before! This crust is amazing and would work great for any pizza crust. I am excited to make it for my family and friends to taste the how good healthy food can taste. 

Individual Veggie Pizza Pie 

 

Serves: 4 individual mini pies

Sweet potato crust ingredients:

• 2-3 sweet potatoes, cubed (I used 1 huge one)

• 1 cup almond flour
• 1/4 tsp baking powder
• 1/3 cup egg whites
• 1 tsp Italian seasoning 

 

Toppings:

• 1 cup shredded part skim mozzarella cheese 
• 1 large tomato, sliced
• 4-8 fresh basil leaves
• 1/4 onion, chopped
• 1 garlic clove, minced
• 2 yellow summer squash/zucchini
• 2 green summer squash/zucchini 
• 1 small egg plant
• Italian seasoning, salt, pepper
• optional: beets

 

 

 

Let's make some pie...

1. Preheat oven to 350 degrees F. Spray individual pie pans.
2. In boiling water, add the sweet potatoes. Boil until soft, about 8-10 minutes (depending on size of the cubes). Remove skin and mash.
3. Add almond flour, powder, egg whites, and Italian seasoning. Mix well.
4. Add to pans and bake until slightly crispy, about 30 minutes.

 

1. While the crust is baking, slice the squash, eggplant, beets with a mandolin (about 1.5 thickness)
2.  Once the crust is ready, in each individual pie: add 1-2 tomato slices, 1/4 cup of cheese, onion, garlic, fresh basil, and sprinkle Italian seasoning.

 

1. Steam the squash for 30-45 seconds to make them easier to roll. 
2. Roll the eggplant and squash slices, place them on top of the cheese layer.
3. Spray olive oil, sprinkle Italian seasoning, salt, and pepper on top.
4. Place individual pie pans on baking sheet and bake for 1 hour (or until veggies are roasted well).
5. Enjoy!!

  

 

Nutrition facts for about 1 individual pie:

350 calories

18g protein

28g carbs

7g fiber

7g sugar

22g fat

More creative ideas...

"Spaghetti" squash

Egg plant and squash lasagna

An InLinkz Link-up