Pizza Supreme Zoodles

I was searching through Melissa Joulwan’s Well Fed Weeknights cookbook and came across her recipe for Pizza Noodles.  While reading the recipe I noticed one very important thing, there was no cheese flavor.  What is a pizza without cheese?!  It’s a travesty.  It also is probably a missing food group for those of us who can’t tolerate dairy, and/or are grain free, like myself.  Yes, pizza is a food group all on its own.  At least in my opinion it is.

Melissa Joulwan’s recipe not only didn’t involve cheese, it was very ingredient heavy.  You would need quite the spice collection to make it.  I thought that not everyone might have the spices needed to make the dish.  I felt the spice profile could be simplified.  Mainly because I didn’t have all the ingredients on hand to make the recipe as she called for it.  So I used what I had and added into my recipe the most important thing about pizza-the cheese!  Or in this case the cheese flavor.

This tastes like a supreme pizza.  No, seriously, this tastes like a supreme pizza.  I am over the moon about this!  All us dairy free and grain free folks can enjoy pizza again! Yipee!  Added bonus…it will use the zucchini that grows in your garden this summer.  Adjust the amounts of veggies used in the recipe to suit your tastes.  I always go lite on the onion and heavy on the mushrooms.  Give it a try and let me know what you think.  Any questions, let me know.  Follow me on Facebook and Instagram to see what else I am up to in my little kitchen here in Colorado.

Happy Living!


Time to Make:  60 minutes

Serves: 4

Special Equipment:

  • Spiralizer or julienne peeler or just chop the zucchini (cook the chopped zucchini to your liking).
  • 12 inch non-stick skillet, maybe 2 skillets.  This can be made in one skillet if you wish.


  • 4-5 large zucchini or 6 small zucchini
  • 8oz white or cremini mushrooms, sliced
  • 1 small red onion, sliced
  • 1 can black olives, sliced or whole-your choice
  • 1 green bell pepper, sliced
  • 1 14oz can diced tomatoes
  • 2 beaten eggs
  • 1 TBSP nutritional yeast
  • 4 Italian sausage links, casing removed or one pound ground Italian sausage
  • Pepperoni, as much as you want
  • 1 tsp oregano
  • 1 tsp basil
  • 3/4 tsp salt
  • 1 tsp red pepper, or less if you don’t like it spicy
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Fresh parsley for garnish
  • 1-3 TBSP Olive Oil


  1. Spiralize your zucchini and slice your veggies.  Gather your spices.  Take the casing off the sausage. 

  2. Wisk the can of tomatoes, eggs, and nutritional yeast together in a measuring cup or bowl and set aside.
  3. Heat your skillet and add a little olive oil to it.  Once the oil is heated, crumble and brown your sausage until no pink remains.  Set sausage to the side on a paper towel-lined plate or in a bowl.  Wipe the skillet clean.
  4. Add a little more olive oil to the skillet and heat.
  5. Add the mushrooms to the skillet.  Don’t salt them.  I like my mushrooms really brown and adding salt at this step prevents them from browning quickly.
  6. Once the mushrooms start to brown, add the red onion to skillet.  Let the onion start to get translucent and then add the bell pepper.  Cook all the veggies until they are soft and starting to caramelize.  Adjust the heat as needed to prevent burning of the veggies.  I let my veggies cook for about 20-25 minutes at this step.IMG_1576
  7. Add all the spices and salt to the veggies in the skillet.  Let everything cook a little longer in order to let the spices bloom and develop their flavor, about 5 minutes.
  8. Remove the veggies from the skillet.  Add more olive oil to the skillet and heat.
  9. Once the oil is heated add the zucchini noodles and cover the skillet.IMG_1578
  10. Let the noodles cook undisturbed until they start to soften.  Then remove the lid and turn up the heat a little.  Let the liquid evaporate that was given off by the zucchini.  Gently stir noodles to prevent burning as needed during this step.  This step takes me about 10 minutes or less.
  11. Once most of the water is cooked off, add the veggies, sausage, pepperoni, and olives to the skillet.  Heat through.
  12. Pour the tomato mixture into the skillet while simultaneously stiring everything.  Stir gently.  Think Carbonara.  You don’t want the egg to scramble.  Let everything heat through about 5 minutes.  I found that the egg helps the sauce coat the veggies better and the egg adds a nice richness to the dish.
  13. Add fresh parsley and serve!  If you eat cheese feel free to add some to your Pizza Supreme Zoodle Bowl.fullsizeoutput_744



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