Gluten-free pepperoni pizzas! What I LOVE about these pizza flats is the layers of flavor that seem to go on forever. First, there's the grilled zucchini base - what's better than grill marks (and the grilled flavor) on this versatile vegetable? Then, there's tomato sauce, cheese and pepperoni. A quick, 10-minute bake in the oven and the sauce bubbles, the cheese melts and the corners of the pepperoni get perfectly toasted. A true delight on every culinary level.
Grilled Zucchini Pepperoni Pizzas
I served this as a side dish, but it clearly makes a stellar, gluten-free main dish and fun party appetizer!
2 large zucchini, cut lengthwise into 1/4-inch thick strips
Salt and ground black pepper
1/2 cup marinara or pizza sauce
1/2 cup shredded mozzarella cheese
8 slices pepperoni, cut into small wedges
1 tablespoon grated parmesan cheese
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Coat a stove-top grill pan or griddle with cooking spray and preheat to medium-high.
Place the zucchini on the hot pan and grill for 2 minutes per side, until you get nice grill marks. Season both sides with salt and pepper and arrange the zucchini slices on the prepared baking sheet. Top the slices with the sauce, mozzarella, pepperoni, and parmesan. Bake for 10 minutes, until the cheese melts.
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