Vegan Zucchini Pizza
Indulge in a guilt-free and flavor-packed meal with this Vegan Zucchini Pizza, a plant-based twist on a classic favorite! Perfectly combining healthy and wholesome ingredients, this recipe uses a zucchini-based crust enhanced with chickpea flour, nutritional yeast, and a flax "egg" for a nutrient-rich and gluten-free alternative to traditional pizza dough. Topped with zesty tomato sauce, melty vegan mozzarella, sweet cherry tomatoes, aromatic fresh basil, and Italian seasoning, this pizza is a feast for the senses. Ready in under 45 minutes, it's a quick and delicious weeknight dinner or a crowd-pleasing appetizer. Customizable with your favorite toppings, it’s perfect for vegans, vegetarians, or anyone looking for a healthy spin on pizza. Give this wholesome recipe a try and savor the magic of homemade plant-based perfection!
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Recipe Information
Ingredients
- 3 medium-sized Zucchini
- 1 cup Chickpea flour
- 2 tablespoons Nutritional yeast
- 2 tablespoons Ground flaxseeds
- 5 tablespoons Water
- 1 teaspoon Garlic powder
- 0.5 teaspoons Salt
- 1 tablespoon Olive oil
- 0.5 cup Tomato sauce
- 0.5 cup Vegan mozzarella cheese
- 0.5 cup Cherry tomatoes
- 0.25 cup Fresh basil leaves
- 1 teaspoon Italian seasoning
- 0.5 teaspoons Red pepper flakes (optional)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Grate the zucchinis using a box grater and place them in a clean kitchen towel. Squeeze out as much water as possible to ensure the crust will not be soggy.
In a small bowl, mix the ground flaxseeds with 5 tablespoons of water. Let it sit for 5 minutes to form a flax 'egg'.
In a large mixing bowl, combine the grated zucchini, chickpea flour, nutritional yeast, garlic powder, salt, olive oil, and the prepared flax 'egg'. Mix well until it forms a dough-like consistency.
Transfer the zucchini dough to the prepared baking sheet. Use your hands or a spatula to shape it into a thin, round crust about 1/4 inch thick.
Bake the crust in the preheated oven for 15 minutes or until it starts to turn golden and the edges are firm.
Remove the crust from the oven and spread the tomato sauce evenly over it. Sprinkle the vegan mozzarella cheese on top, followed by cherry tomatoes, fresh basil leaves, and a dash of Italian seasoning.
Return the pizza to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the pizza from the oven and allow it to cool slightly before slicing. Sprinkle with red pepper flakes for a touch of heat if desired.
Serve immediately and enjoy your Vegan Zucchini Pizza!
Nutrition Facts
Calories |
1180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2355 mg | 102% | |
| Total Carbohydrate | 116.1 g | 42% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 33.4 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 704 mg | 54% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3623 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
