Healthy zucchini pizza with smoked salmon and avocado

Looking for a healthy pizza without dough? Then this zucchini pizza with smoked salmon, avocado and arugula is a delicious choice. Thin slices of zucchini form the base, while mozzarella brings everything together. After baking, finish the pizza with smoked salmon, creamy avocado and a fresh finishing touch of Natural Spices Vis à Vis. The result is a light, flavorful meal that is perfect for lunch or dinner. You can easily make it in the oven or as mini zucchini pizzas in the air fryer.

Preparation time: 35 minutes
Servings: 2-3 people
Difficulty: Easy

Ingredients

For the base

• 2 medium zucchini
• 200 g grated mozzarella
• 1 tbsp olive oil
• Pinch of salt and black pepper

Topping

• 150 g smoked salmon
• 1 ripe avocado, sliced
• 50 g arugula
• 2 tsp Natural Spices Vis à Vis
• 1 tbsp lemon juice
• Grated lemon zest (optional)

Method

1. Can I make this zucchini pizza in the air fryer as well?

Yes. Preferably make mini zucchini pizzas about 10 to 12 cm in diameter. Bake them 10-12 minutes at 180°C and top them after baking with smoked salmon, avocado, arugula and Natural Spices Vis à Vis. Small pizzas stay firmer and are easier to remove from the air fryer.

2. Make the zucchini base

Cut the zucchinis into thin rounds about 2-3 mm thick.

Lay the slices overlapping like roof tiles on the baking sheet so they overlap generously. This creates one large rectangular "pizza".

Drizzle with olive oil and lightly season with salt and pepper.

3. Add the cheese

Evenly distribute the grated mozzarella over the zucchini.

Bake the base 20-25 minutes, until the mozzarella is golden brown and the zucchini has softened.

Then let the pizza rest for 5 minutes, so the cheese can firm up slightly.

4. Top the pizza

Spread the arugula over the warm pizza base.

Place the slices of smoked salmon and avocado on top.

Sprinkle generously with Vis à Vis and drizzle with lemon juice. Garnish with some grated lemon zest for extra freshness if desired.

5. Serve

Cut the zucchini pizza into wedges or squares and serve immediately.

Also to make in the air fryer

Do you have an air fryer? Then make 2 to 3 mini zucchini pizzas instead of one large one.

1. Line the basket with a sheet of baking paper or a silicone air fryer mat.
2. Arrange the zucchini slices overlapping in a circle of about 10 to 12 cm.
3. Drizzle with a little olive oil and spread the mozzarella over them.
4. Bake 10-12 minutes at 180°C, until the cheese is golden brown and the zucchini is soft.
5. Let the pizzas cool for 2 minutes and then top them with arugula, smoked salmon, avocado and a generous pinch of Natural Spices Vis à Vis.

Tips

• Pat the zucchini dry with kitchen paper beforehand if it contains a lot of moisture.
• Use a mandoline for nice, even slices.
• Add the smoked salmon only after baking so it remains wonderfully tender.
• Also delicious with a little Greek yogurt or a fresh dill sauce.

Variations

• With warm salmon: Replace the smoked salmon with a pan-fried salmon fillet, seasoned with Vis à Vis.
• Extra vegetables: Add thin slices of red onion, cucumber ribbons or radish.
• With cream cheese: Spread a thin layer of herbed cream cheese over the pizza base before adding the salmon.

Frequently asked questions

1. Can I make the zucchini pizza in advance?

Yes. Bake the zucchini base in advance and store it in the refrigerator for up to one day. Top the pizza just before serving.

2. Why add the salmon only after baking?

Smoked salmon is already cooked. By adding it only after baking, the texture stays nicely tender and the flavor remains optimal.

3. How do I prevent the zucchini pizza from becoming too soggy?

Use thin zucchini slices, overlap them well and pat them dry with kitchen paper if necessary. Let the pizza rest for a few minutes after baking.

4. Can I make this zucchini pizza vegetarian?

Certainly. Replace the salmon with grilled vegetables, feta or extra avocado slices and use, for example, Habibi Veggie as the spice mix.

5. Which herbs work best with salmon?

Natural Spices Vis à Vis is specially developed for fish and pairs perfectly with salmon, avocado and the fresh taste of lemon in this recipe.