Crispy Crustless Pepperoni and Roasted Vegetable Pizza Bake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Crustless Pepperoni and Roasted Vegetable Pizza Bake

YOUR SOLIN GENERATED RECIPE

Crispy Crustless Pepperoni and Roasted Vegetable Pizza Bake

Enjoy a savory, crustless pizza bake that brilliantly combines turkey pepperoni with a medley of roasted vegetables and a fluffy egg white base, all topped with a light sprinkle of low-fat mozzarella. This dish provides a wonderful balance of textures and flavors, with the crisp edges of pepperoni contrasting with tender, caramelized veggies for a wholesome, satisfying meal.

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NUTRITION

413kcal
Protein
45.8g
Fat
16.8g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

15 slices Turkey Pepperoni (30g)

1 cup Diced Red Bell Pepper (150g)

1/2 cup Sliced Mushrooms (36g)

1/2 cup Diced Zucchini (65g)

1/4 cup Shredded Low-Fat Mozzarella Cheese (28g)

1 tsp Extra Virgin Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, toss the diced red bell pepper, sliced mushrooms, and diced zucchini with the teaspoon of olive oil. Spread the vegetables on a baking sheet and roast in the oven for 10 minutes until they begin to soften.

  • 3

    While the vegetables roast, whisk the egg whites in a mixing bowl until slightly frothy. Stir in the turkey pepperoni slices.

  • 4

    Remove the vegetables from the oven and fold them into the egg white and pepperoni mixture in an oven-safe baking dish.

  • 5

    Sprinkle the shredded low-fat mozzarella cheese evenly on top.

  • 6

    Return the dish to the oven and bake for an additional 12-15 minutes, or until the egg whites are set and the cheese is melted and lightly golden.

  • 7

    Allow the bake to cool slightly before slicing and serving.

Crispy Crustless Pepperoni and Roasted Vegetable Pizza Bake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Crustless Pepperoni and Roasted Vegetable Pizza Bake

YOUR SOLIN GENERATED RECIPE

Crispy Crustless Pepperoni and Roasted Vegetable Pizza Bake

Enjoy a savory, crustless pizza bake that brilliantly combines turkey pepperoni with a medley of roasted vegetables and a fluffy egg white base, all topped with a light sprinkle of low-fat mozzarella. This dish provides a wonderful balance of textures and flavors, with the crisp edges of pepperoni contrasting with tender, caramelized veggies for a wholesome, satisfying meal.

NUTRITION

413kcal
Protein
45.8g
Fat
16.8g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

15 slices Turkey Pepperoni (30g)

1 cup Diced Red Bell Pepper (150g)

1/2 cup Sliced Mushrooms (36g)

1/2 cup Diced Zucchini (65g)

1/4 cup Shredded Low-Fat Mozzarella Cheese (28g)

1 tsp Extra Virgin Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a bowl, toss the diced red bell pepper, sliced mushrooms, and diced zucchini with the teaspoon of olive oil. Spread the vegetables on a baking sheet and roast in the oven for 10 minutes until they begin to soften.

  • 3

    While the vegetables roast, whisk the egg whites in a mixing bowl until slightly frothy. Stir in the turkey pepperoni slices.

  • 4

    Remove the vegetables from the oven and fold them into the egg white and pepperoni mixture in an oven-safe baking dish.

  • 5

    Sprinkle the shredded low-fat mozzarella cheese evenly on top.

  • 6

    Return the dish to the oven and bake for an additional 12-15 minutes, or until the egg whites are set and the cheese is melted and lightly golden.

  • 7

    Allow the bake to cool slightly before slicing and serving.