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Zucchini Appetizer Pizza



1/2 Feel Good Dough Italian Herb Doughball

3 Zucchini, sliced thin

1/4 Cup white onion, chopped

2 Eggs

2 Cups Mozzarella cheese

1 clove garlic, minced

1 tsp oregano

1 tsp salt

Prep time: 15 min.

Cook time: 30 min, plus cool time

Yield: 12 square slices


  • Thaw dough overnight in the fridge, or for two hours on the counter.  For best results, get the doughball to room temperature before use.  

  • Preheat oven to 400F.

  • Sauté onion and zucchini in a nonstick skillet until soft.


  • Take the dough, and spread it into a 9x7 foil pan sprayed with nonstick spray.  Layer zucchini on top of the dough.


  • In a mixing bowl combine eggs, cheese, oregano, garlic, and  salt. Add it to the top of the zucchini in an even layer.

  • Bake for 30 minutes, checking at 15 minutes. Finish baking with foil on top if the cheese is browning too quickly.  To test if it's fully cooked, insert a knife into the middle.  If it's fully cooked, the knife will come out clean.  Let rest 10 minutes before cutting into squares.

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