Low-carb “pizza” on flatbread – Vegetarian

This low-carb “pizza” is a lighter, more nutritious twist on the classic comfort food, using Lebanese flatbread instead of traditional dough to significantly reduce calories while still keeping that satisfying pizza experience.

Topped with courgette, onion, mushrooms, garlic, tomato sauce, and melted cheese, it delivers a great balance of flavor and nutrients in every bite. The courgette adds volume with very few calories while providing fiber, vitamin C, and potassium, helping support digestion and hydration. Mushrooms contribute B vitamins and selenium, which are important for energy metabolism and immune function, while onion and garlic bring natural antioxidants and anti-inflammatory compounds that support overall health. The tomato sauce is rich in lycopene, a powerful antioxidant linked to heart and skin health, and the cheese adds protein and calcium, helping keep you full and satisfied for longer.

Overall, this recipe is a great example of how a comfort food like pizza can still fit into a balanced, nutrient-rich diet. It’s lighter in calories than traditional pizza, but still filling thanks to the combination of protein, fibre, and vegetables, making it perfect for a quick, healthy, and satisfying meal.

Ingredients: (for 4 “pizzas”)

• 4 Lebanese flatbreads
• 150 g mushrooms
• 1 red onion
• 1 courgette (zucchini)
• 1 tablespoon Italian herbs mix
• 50 g walnuts
• 3 garlic cloves
• 200 g tomato passata (crushed tomatoes)
• 50 g grated Gouda cheese
• 50 g grated Italian-style cheese
• 50 g grated mature goat cheese (you can use any cheeses you like or have available, as long as the total amount is around 150 g)
• olive oil
• salt and freshly ground black pepper
• For those who prefer a version that includes meat, you can also add prosciutto, ham, or any other cured meats you like and have on hand

Preparation:

We clean, wash, and chop the vegetables as shown in the image below.

Preheat the oven to 220°C (430°F) and let it heat up well.

In a wide pan, add a little olive oil and pan-fry the courgette slices. Season with salt and pepper and cook them evenly on both sides until lightly golden. Once done, remove them with a spatula and set aside on a plate.

While the courgettes are cooking, heat a bit of olive oil in a separate pot and gently sauté the garlic until fragrant. Add the tomato passata and Italian herbs, salt and pepper to taste, mix well, and let the sauce simmer on low heat for 4–5 minutes, stirring frequently to prevent sticking.

When both the courgettes and the tomato sauce are ready, it’s time to assemble the “pizzas.” Line a baking tray with parchment paper and start building the flatbreads. Depending on the size of your oven tray, you can fit about two at a time, so make sure they don’t overlap and have enough space to bake evenly.

Spread a quarter of the tomato sauce over each Lebanese flatbread, distributing it evenly so it covers the entire surface. Then start layering the toppings: add the pan-fried courgette slices, followed by the rest of your chosen ingredients, building up flavour and texture as you go.

Continue by adding the red onion, mushrooms, roughly chopped walnuts, and cheese, making sure everything is evenly distributed across all the flatbreads.
Place the trays in the preheated oven and bake for about 10 minutes, or until the vegetables are nicely roasted, the cheese is melted, and the flatbreads look golden and appetising. If needed, you can switch to the grill function for the last few minutes and increase the heat slightly to get a more intense, lightly crisped top layer. Be careful not to burn them.

And just like that, we have some truly appetising pizzas with fewer carbs than a classic pizza: perfect for anyone looking to eat a bit lighter while still enjoying rich flavours and satisfying textures.

I served them with a drizzle of sriracha because I personally love a spicy kick, but you can just as easily enjoy them with extra tomato sauce or classic ketchup, depending on your preference.

If you try the recipe, let me know how you liked it! ☺️

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