Vegan Zucchini Pizza
Transform your pizza night with this delicious and nutritious Vegan Zucchini Pizza! Featuring a gluten-free zucchini crust made with chickpea flour and flaxseeds, this recipe offers a wholesome twist on a classic favorite. Topped with rich tomato sauce, dairy-free mozzarella, juicy cherry tomatoes, and fresh basil, every bite bursts with vibrant flavors and an irresistible aroma. Perfectly seasoned with garlic powder, Italian herbs, and a hint of optional red pepper flakes, this plant-based pizza is both satisfying and customizable. Ready in just 45 minutes, this easy-to-make recipe is ideal for a healthy dinner or lunch that doesn’t skimp on taste. Give your pizza a fresh, creative upgrade with this vegan-friendly masterpiece!
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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)
Directions
Step 1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2
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.
Step 3
In a small bowl, mix the ground flaxseeds with 5 tablespoons of water. Let it sit for 5 minutes to form a flax 'egg'.
Step 4
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.
Step 5
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.
Step 6
Bake the crust in the preheated oven for 15 minutes or until it starts to turn golden and the edges are firm.
Step 7
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.
Step 8
Return the pizza to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Step 9
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.
Step 10
Serve immediately and enjoy your Vegan Zucchini Pizza!
Nutrition Facts
| Serving size | (1155.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1297.7 |
| Total Fat 53.7g | 0% |
| Saturated Fat 21.4g | 0% |
| Polyunsaturated Fat 1.8g | |
| Cholesterol 0mg | 0% |
| Sodium 7884.9mg | 0% |
| Total Carbohydrate 139.7g | 0% |
| Dietary Fiber 26.8g | 0% |
| Total Sugars 59.0g | |
| Protein 49.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 872.8mg | 0% |
| Iron 11.9mg | 0% |
| Potassium 2908.9mg | 0% |
Source of Calories