This idea of grilled zucchini used as a base for pizza toppings is one of those cooking ideas that I found from another blog I found online when trying to spice up some of my weekly snacks or meals. This would be a great appetizer or lunch idea!
Even so, this is only a recipe in the very loosest sense of the word, because anything you like on pizza could be cooked on top of a thick slice of grilled or broiled zucchini. I’m a pepperoni girl, so of course I had to have that, but the topping options are endless here. Admittedly, this is not a pizza in the truest sense of the word, but if you’d like pizza flavors with a “crust” that’s gluten-free, low-glycemic, and low-carb, this is an idea you may end up liking just as much as I did!
I used an over-sized 8-Ball zucchini to make my pizza, but any large zucchini could be used here. You may want to slice it lengthwise if it’s a long zucchini. (I wouldn’t use the enormous zucchinis that are mostly seeds inside.) I do like the Muir Glen Organic Pizza Sauce I used in that recipe, but this time I didn’t want to drive to Whole Foods, so I was pleased to discover that this sauce from my neighborhood grocer also only had 3 grams of sugar per 1/4 cup.