Supreme Pizza Stuffed Zucchini Boats (THM S)

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Pizza night is easily my favorite night. The kids don’t complain. The husband doesn’t complain. Imagine my surprise when I traded our usual fathead pizza crust for zucchini, and STILL had a happy crowd. (Angels sang, trust me.)

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Believe me when I say how much I love pizza made with fathead dough, but I don’t always want my meals to be so calorie-dense. Plus, having a lot of dairy at once can feel really heavy, whereas the zucchini makes your meal lighter (and adds veggies!).

The supreme pizza ingredients I chose were pepperoni, hot Italian sausage, sliced mushrooms, and diced green bell peppers. If you like a different combination – use it! I found this to be very tasty, and I’m sure you will too.

Start by cutting the tops off your zucchini, slicing in half lengthwise, and scooping out the middle/seeds. This is the part of the zucchini that’s heavy with water, you want to remove it so that your pizza isn’t watery. And, obviously, you need a place for those yummy toppings to go!

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It was easy to carve these boats with a mini ice cream scoop. It gave me a nice, round shape, and I could really dig in to the zucchini to create a deep boat.

Next arrange them in your dish. I got the most bang for my buck by alternating the tops and bottoms, like so. [My 9×13 baking dish was perfect for 7-8 zucchini boats.]

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Next, salt and pepper your boats, then paint the inside with marinara sauce (store bought or homemade).

Now it’s time to pile in the toppings! I did cooked crumbled sausage on the bottom, then mushrooms and bell peppers, a layer of cheese,  topped with pepperoni, and piled on more cheese and seasoning.

I like hugging the pepperoni with cheese because 1) it helps the ingredients stick together and 2) I love crispy pepperoni. I used both mozzarella and Romano cheese for the topping, because I like the differing flavors. I also sprinkled the tops with a little dried Italian seasoning, for an extra flavor boost.

Pop the boats into a 375 degree oven, covered with foil, for about 25 minutes. Remove the foil and continue cooking (or broil on low, like I did for crispy pepperoni) until the tops are browned and bubbly.

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Mmm, look at those beautifully brown tops!

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These boats were a fantastic, light and filling dinner. I wanted to add even more green to my plate, so I enjoyed two with a side salad. My kids enjoyed their boats minus the spicy sausage. My husband (zucchini hater extraordinaire) had three. THREE! I almost died of shock.

This meal was so fresh and easy, it almost felt illegal (ha!). I hope your family enjoys these as much as mine!

Supreme Pizza Stuffed Zucchini (THM S)

  • Servings: 4+
  • Time: 35 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

  • 4 medium zucchini (for more than 4 people, add 1 whole zucchini per person)
  • marinara sauce
  • 1/2 lb of mild or hot Italian sausage
  • 1/4 lb of sliced pepperoni
  • 1/2 c sliced mushrooms
  • 1/2 green bell pepper, finely diced
  • mozzarella and Romano cheese
  • dried Italian seasoning
  • salt and pepper

Directions

  1. Preheat oven to 375.
  2. Cut the tops off the zucchini, halve lengthwise, and carve out the middles.
  3. Season the boats with salt and pepper and paint the insides with marinara.
  4. Arrange the toppings: sausage on the bottom, peppers and mushrooms, mozzarella, pepperoni, more mozzarella, Romano cheese, and a sprinkle of dried Italian seasoning.
  5. Cover with foil, and bake for about 25 minutes.
  6. Remove the foil, and continue baking (or broil on low) until the tops are browned and bubbly.

Low Carb Chicken and Spinach White Pizza (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Pizza night is always my kids’ favorite night. To be honest, it’s my favorite night too! When you can get a quality pizza thrown together and baked in about half an hour, how could you not love it?

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White pizza is a fun change-up from regular pizza, and helps keep the carbs down since there’s no sauce involved.

The crust of the pizza is fathead pizza dough, which is mozzarella cheese (the bagged kind is usually best), cream cheese, egg, and fine almond flour. In my pre-THM days, I used to make my own pizza crust, and I am SO GLAD there’s an easier method that’s actually better for you. No waiting around for the dough to rise, and it comes together in about 5 minutes.

Start the dough by combining the mozzarella and cream cheese in a microwave safe bowl, and heat for about 1 minute at a time until the cheese is fully melted.

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Stir it together, it should be hot and stringy. Add the fine almond flour, and stir again. Adding the flour before the egg allows the mixture to cool slightly so that the egg won’t cook as you add it to the dough.

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Add the egg, and stir until it’s fully incorporated. It takes some muscle work, just so you know. When it’s fully mixed, the dough should like like the photo on the right, below.

Next, place your dough onto a 10-12-in round pizza pan lined with parchment, and with slightly damp hands begin to press it out.

Dab the surface with a fork to keep it from puffing up too much while baking.

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Next, combine the butter, dried parsley, granulated garlic, a pinch of salt (if using unsalted butter), and some pepper. Use a silicone brush and brush the crust (not the edges yet) with the seasoned butter.

Bake the crust for 10 minutes at 375 degrees. This helps ensure that you have a cooked, crispy crust at the end.

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Next, pile on the toppings: diced chicken, shallots, garlic, cheese, spinach, and crumbled bacon.

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Now brush that buttery garlic mixture onto the outer crust, and dust the whole thing with some grated parmesan cheese.

Now bake that baby for another 10-12 minutes, until hot and bubbly Flavortown (Any Diners, Drive-ins, and Dives fans out there?!) deliciousness.

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THAT is a thing of beauty.

Crispy and slightly salty on the edges from that parmesan. Cheesy, flavorful, fresh, and meaty toppings – delivery ain’t got nothin’ on this, baby!

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My favorite pizza finisher is a pinch of red pepper flakes for an extra kick. Serve this bad boy with a big, green salad (with homemade ranch, perhaps?) and call it a wonderful night.

Chicken & Spinach White Pizza (THM S)

  • Servings: 4-5
  • Time: 30 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

    For the dough:
  • 1 1/2 c shredded mozzarella cheese
  • 2 Tbsp cream cheese (I used 1/3 less fat)
  • 1 egg
  • 3/4 c fine almond flour
  • pinch of salt
  • Toppings:
  • 1 heaping cup cooked diced chicken
  • 2 strips cooked bacon, crumbled
  • 1 small shallot, minced
  • 1 clove garlic, grated
  • about 1 cup frozen chopped spinach, thawed and ringed of its water
  • additional 1-2 cups shredded mozzarella
  • 1/4 – 1/2 c grated parmesan cheese
  • 3 Tbsp unsalted butter
  • 1 tsp dried parsley
  • 1 tsp granulated garlic
  • pinch of salt and pepper

Directions

  1. Preheat oven to 375 degrees.
  2. For the dough, combine the mozzarella and cream cheese in a microwave safe bowl. Microwave on high for 1 minute at a time until cheeses are fully melted, hot, and stringy.
  3. Add the almond flour and salt.
  4. Add the egg.
  5. Press the dough into a 10-inch round pizza pan, lined with parchment, and perforate with a fork.
  6. Melt the butter and stir in the parsley, granulated garlic, salt, and pepper. Brush the crust (not the outer edge yet) with the butter, and bake for 10 minutes at 375.
  7. Remove the crust, and spread the rest (reserving the parmesan for the end) of the toppings all over the top of the pizza.
  8. Brush the outer crust with the butter mixture, then dust the whole pie with grated parmesan cheese.
  9. Bake at 375 for another 10-12 minutes, or until browned, hot, and bubbly.
  10. Cut and serve!

Veg Night

I love vegetarian nights. Food feels effortless, and sometimes my creatures actually eat it.

I’m going to go full disclaimer here, and say when you’re making the pizza crust you’re going to say, “Oh, hell no. This makes pizza? It’s so weird. And I feel like it’s not mixing.” No, it’s mixing, and everything will be just fine. I promise.

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Pesto Pizza (THM S)

  • 2-3 c loosely packed fresh basil leaves
  • 1 clove garlic, grated
  • 1 c grated asiago, or parmesan, cheese
  • 2 handfuls sunflower seeds or pine nuts
  • EVOO
  • salt and pepper
  • 2 ice cubes
  • 2 c shredded mozzarella
  • 1 large tomato, peeled and thinly sliced
  • 3/4 c almond meal, or flour
  • 2 Tsp cream cheese, room temperature
  • 1 egg, room temperature
  • 1 tsp dried Italian seasoning

For the pesto, place the basil, garlic, asiago, sunflower seeds, salt and pepper into a food processor and begin pulsing. Get a steady pulse going, and begin streaming in EVOO through the top valve. When the mixture begins to loosen, feed 2 ice cubes through the valve and continue with the EVOO until the mixture is loose. *The ice cubes help keep the basil from bruising so it will stay a nice, bright green color. Adjust for salt and pepper, then place the mixture in an airtight container in the fridge.

Preheat oven to 425.

For the pizza crust, combine 1 1/2 c of shredded mozzarella and 2 Tsp cream cheese in a microwave safe bowl and microwave for 1 minute, stirring halfway through. It will be gloppy, it will be weird, just keep going.

Add the beaten egg, almond meal, and Italian seasoning to the cheese mixture and mix well with a wooden spoon. It will seem impossible, but the wooden spoon will help mix it into submission.

Wet your hands and turn the dough ball out onto a parchment lined baking sheet pressing it into a large rectangle.

Prick the dough lightly with a fork to keep it nice and flat while baking. Bake for 10-12 minutes at 425.

Take it out of the oven, gently spread the prepared pesto over the top, add tomato slices, cheese, and a sprinkle of Italian seasoning and bake again until everything melts.

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It was so EASY.

Don’t get me wrong, I love cauliflower crust but I don’t always want to put that much effort into it. This fathead crust was definitely a shortcut in comparison.

This was a fabulous veg-tastic dinner with a bright Greek salad on the side. My Greek salad was romaine lettuce, tomatoes, cucumbers, kalamata olives, pepperocini, red onion, and a sprinkle of feta cheese with a lemon dressing (1/2 lemon, juiced, EVOO, salt and pepper).

Gluten Free Barbecue Chicken Pizza with Tomato Cucumber Salad

Gluten Free Barbecue Chicken Pizza with Tomato Cucumber Salad

Homemade pizza is quite possibly one of the easiest and most fun dinners to make any night of the week. I mean, what other dinner allows you to smash and stretch food into whatever shape you like and then add whatever … Continue reading