Gluten Free Vegan Zucchini Pizza Crust
Hello & Happy Tuesday!!
When it comes to my vices, I’m all about the carbs! There are very few things that compare to a fresh slice of pizza. That being said, while the cauliflower pizza crust fad has died down a little, I was curious as to other veggies that can be substitute to still create a fab crust as there are countless.
One of them, is zucchini!!
I’m all about the staple pizza, but I also love the idea of making a nutrient packed crust that doesn’t even warrant eggs or white flour, and packs flavor. The texture may be less chewy, but it packs more nutrients, and more importantly more fiber making it much more filling than the traditional empty carb pizza.
What’s fab about this recipe, is everything! It’s quick, easy, has minimal ingredients, packs flavor, nutrients, holds together, you can mix up the toppings as you like, modify the seasonings to suit your tastebuds, perf for any season, packs fiber making it more filling, you can buy it already spiralized to save time, and is great for those days when you’re craving the carbs, but not the calories!!
If you’re searching for more ways to love zucchini, this is one of them!! You have to try this vegan GF Zucchini Pizza Crust!!
Why this recipe rocks:
No dairy or eggs
No white flour
Perf for any season
Eat Drink Shrink
Yields 4-6 slices
10 minPrep Time
30 minCook Time
40 minTotal Time
- 3/4 cup almond flour, plus more for dusting
- 2 medium zucchini, shredded (2 cups) or 1 package Veggie Noddle Co spiraled zucchini 10.7 oz
- 2 tbsp Follow Your Heart egg powder
- 6 tbsp water
- 1/2 teaspoon dried oregano
- ½ teaspoon garlic powder
- Salt and pepper
- Pinch of red pepper flakes
- 1/4 cup Follow Your Heart vegan parm (optional)
- 1 cup Follow Your Heart vegan parm shreds
- 2/3 cup tomato sauce
- Fresh basil
- Red pepper flakes
- Preheat the oven to 450 degrees with racks in the top and bottom positions.
- Line a baking sheet with parchment paper and dust it with almond flour.Lay out a large piece of cheesecloth or a clean kitchen towel and, using a box grater, grate the zucchini onto the towel.
- Gather the sides of the cheesecloth or towel and squeeze out excess liquid over the sink.
- Put the zucchini in a large bowl. I used a the pre-spiralized zucchini from Whole Foods, skip the spiralizing and simply drain.
- Combine the egg powder and water, whisk to remove clumps. Add to the bowl, along with the almond flour, oregano, garlic powder, ½ teaspoon salt, and pepper.
- Mix well until it takes on a dough-like texture. If the mixture is too wet, add a tablespoon or two more almond flour.
- Transfer the dough to the baking sheet and form it into a 10-inch round or two 5-inch rounds. I took a lil almond flour in my hands and lightly pressed it in to any spots that still looked damp to absorb residual moisture.
- Bake on the lower rack of the oven for about 15 minutes, until the edges are browned and the crust is firm. Remove from oven, let slightly cool, then flip and bake the opposite side for 5-7 minutes
- Remove the pizza from the oven. Top with tomato sauce, vegan parm, and bake for about 7-10 more minutes or until cheese is melted.
- Drizzle with olive oil, and season with a little more salt and pepper, fresh basil, dried oregano and red pepper flakes. Serve hot.