Can I make zucchini pizza without mayonnaise?

Yes. You can reduce or omit the mayonnaise. The base will taste lighter and the overall calorie content will be lower.

Why is my zucchini pizza too watery?

Zucchini naturally contains a lot of water, especially when it is very fresh or has been stored for a while. Slice it thinly, avoid overloading the pizza with juicy toppings, and make sure the oven is fully preheated.

How do I know when the pizza is done?

The zucchini should be tender, the vegetables should be cooked through, and the cheese should be fully melted with a golden surface. If needed, extend the baking time slightly.

Can I use fresh sausage instead of salami?

Ready-to-eat meat products are preferable because the original recipe uses salami and smoked brisket. If you use raw sausage, make sure it is completely cooked before serving.

Can I make this pizza in an air fryer?

Yes, if the size of your air fryer and baking dish allows it. Follow your appliance's recommended settings and judge doneness by the tenderness of the zucchini and the browning of the cheese.

Zucchini-based pizza

Name: Zucchini-based pizza
Total time: 35 min
Yield: 1 порция
Cuisine: International
Ingredients: Zucchini — 300 g; Tomatoes — 100 g; Bell pepper — 100 g; Salami slices — 150 g; Smoked breast — 150 g; Olives — 50 g; Semi-hard cheese — 150 g; Mayonnaise — 60 g; Tomato ketchup — 15 g

45min

1075g

Nutrition per 100g

293

Zucchini pizza is a delicious way to enjoy a hearty, flavorful dish without a traditional dough base. Tender zucchini pairs beautifully with juicy tomatoes, sweet bell peppers, salami, smoked brisket and plenty of melted cheese. Mayonnaise and ketchup add a rich savory layer, while olives bring a pleasantly tangy finish. The result is an easy homemade pizza with colorful toppings and a beautifully golden cheese crust.

LunchMeatCheeseVegetablesAt the TablePizza

WHAT YOU WILL NEED

From ingredients

9 products

Base

Vegetables

Toppings

Cheese Topping

Semi-hard cheese150 g

Sauce

Mayonnaise60 g

Tomato ketchup15 g

SIMPLE PROCESS

Step by step recipe

The key to great zucchini pizza is slicing the zucchini thinly and evenly so the vegetable base cooks through at the same rate. Avoid piling the toppings too high or using overly large pieces, as this can make the pizza watery and slow down cooking. Layer the toppings evenly and bake in a well-preheated oven. The pizza is ready when the zucchini is tender and the cheese has melted into a golden, appetizing crust.

Step 1

Prepare the zucchini

Wash the zucchini and slice it into thin, evenly sized pieces. Arrange the slices on a suitable baking surface, slightly overlapping them if needed to create the base for the pizza.

Step 2

Add the sauce

Spread 60 g of mayonnaise and 15 g of tomato ketchup evenly over the zucchini. Keep the layer fairly thin so the vegetable base does not become excessively moist.

Step 3

Layer the vegetables

Slice 100 g of tomatoes and 100 g of bell pepper. Arrange the vegetables evenly over the sauce, covering the zucchini base without creating an overly thick layer.

Step 4

Add the meat and olives

Spread 150 g of sliced salami, 150 g of smoked brisket and 50 g of olives over the vegetables. If any pieces are large, cut them smaller so the toppings heat evenly.

Step 5

Top with cheese

Grate 150 g of semi-hard cheese and distribute it evenly over the toppings. Cover the surface well so the cheese melts into an attractive golden crust during baking.

Step 6

Bake until golden

Place the pizza in a fully preheated oven and bake for about 35 minutes, checking for tender zucchini and a golden cheese crust. Let it cool slightly, slice into portions, and serve warm.

CHEF'S TIP

Slice the zucchini thin

Thin zucchini slices become tender more quickly and cook better underneath the toppings. Try to keep the slices similar in thickness so the base cooks evenly.

Don't overload the pizza

Too many toppings can increase the cooking time and make the zucchini base overly moist. Spread the vegetables, meat and olives in an even layer.

Add the cheese last

A generous layer of grated semi-hard cheese creates an attractive golden crust and helps hold the toppings together. Grate the cheese just before baking for the best texture.

Watch the crust

Baking time can vary depending on your oven and the thickness of the zucchini slices. Check both the tenderness of the zucchini and the color of the melted cheese rather than relying on time alone.

SUBSTITUTIONS

Add your taste

Swap the meat toppings Salami and smoked brisket can be replaced with other ready-to-eat sliced meats while keeping the same preparation method. The flavor and nutritional values will change with the substitution.
Use different vegetables Bell pepper can be replaced with additional tomatoes or another sweet vegetable. Avoid adding too many watery ingredients, as they can make the zucchini base softer.
Try another melting cheese The semi-hard cheese can be replaced with another cheese that melts well and develops a golden crust. The final nutrition and flavor may vary.
Make it without mayonnaise For a lighter version, reduce or omit the mayonnaise. The pizza will have a less rich flavor, while the overall calorie content will decrease.

HOW TO STORE

How to Store Zucchini Pizza

Let the finished pizza cool completely, then transfer it to an airtight container or cover it tightly with food wrap. Refrigerate for up to 2 days. Reheat in the oven or in a dry skillet so the cheese melts again and the edges become appetizing. Freezing is not recommended because the zucchini may release extra water after thawing and the texture of the toppings can change.

GOOD TO KNOW