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You are here: Home / The Main Meal / Vegan Zucchini Crust Pizza

Vegan Zucchini Crust Pizza

By Flora & Vino 23 Comments

Jump to Recipe·Print Recipe

Vegan Zucchini Crust Pizza that’s oil-free, gluten-free, and sugar-free. Add pizza sauce and your favorite toppings for plant-based pizza night!

Vegan Zucchini Crust Pizza sliced on pizza board

How are you channel changing skills?

To be honest I’ve never been a big TV channel explorer.

I’m more of a “pick a show and binge-watch it then turn off the tube” kind of a consumer (like I did with The Handmaid’s Tale last night into the wee hours of the night!)

Dan, however, is notorious for channel surfing at a rate that makes my head spin.

(You can’t get too invested, folks, because it’s gone in approximately 2.5 seconds.)

The other day, per usual, he was flipping YouTube TV channels and we ended up watching a reel called “Your Daily Dose of Satisfaction”.

Curious, we continued to watch as the video skipped from clip to clip of action scenes.

Clay on a pottery wheel whirring, chopping veggies in clean cuts, paint filling a canvas with precise strokes.

“I guess watching these scenes is supposed to make us feel more satisfied,” Dan said.

And I’ve got to say, I did get a sort of weird charge from watching tasks get completed on the big screen even though I wasn’t the one doing the completing.

Well, here’s your daily dose of satisfaction, and it’s called Vegan Zucchini Crust Pizza.

vegan zucchini crust pizza ingredients

Bold Statement: Pizza is Better in the Summer.

But, hey, you know what else is super satisfying?

Ordering pizza at the pool for delivery.

Can we just agree that pizza ordered at the pool is *always* better?

I’m not sure if it’s the actual pizza, the location, the good company, or just the fact that you’re so darn tired after splashing around that makes each bite euphoric.

Jumping out of blue chlorinated water and sinking my teeth into warm pineapple pizza is absolutely on my highlight reel from childhood.

In adulthood (and today) I lounged around on my pool mat dreaming about a delivery of this Zucchini Crust Pizza (Vegan & Gluten-Free!) to my location poolside.

Extra olives, kay, thanks, bye.

Vegan Zucchini crust ingredients in bowl

What to do with Leftover Zucchini

It’s zucchini season, folks, and I’m sure you’ve got a few hiding in your produce drawers.

No?

If the answer is no, then you’ve definitely have a container of Cece’s Veggie Co. Organic Zucchini Spirals pushed to the back of your fridge shelves.

Put that leftover zucchini to good use in this Zucchini Crust Pizza!

You’re going to love zucchini squash in this recipe because it melts into the crust, adding moisture and nourishment without any distinct *veggie* flavor!

Squash in any form will work for this recipe; noodles, chopped, spirals…all zucchinis are welcome.

Vegan Zucchini Crust baked on baking sheet with pizza sauce and spoon

Turning your zucchini into pizza crust is easy!

The inspiration for this zucchini crust comes my other two favorite pizzas on the blog: Butternut Squash Pesto Pizza and Cauliflower Crust Pizza.

If you haven’t tried these two pizza cousins, you should.

But, if you’re stopping here first, zucchini crust is a great place to start!

The key to adding zucchini to this pizza crust is first pre-steaming and draining the squash. 

Zucchini has a lot of moisture to it, so you want to make sure it enhances the crust instead of weighing it down!

Here’s what you need to make it.

Then the rest of the base is simple and kind of magical.

We add oat flour, almond flour, chia seeds, tahini, lemon, and Italian seasonings that will make the dough smell like pizza before it’s even in the oven.

The dough might seem too sticky, but after the bake time it firms up nicely into a perfect pizza pie.

You want to bake the dough to *almost* done to allow for more cook time after the toppings.

Be sure not to burn the crust before you get the chance to top it with your favorites!

Vegan Zucchini Crust Pizza sliced with pizza cutter

Toppings for Vegan Zucchini Crust Pizza

For toppings, I kept things classic and super seasonal with summer produce.

First, spoon on your favorite pizza sauce (homemade or sugar-free store-bought, preferred).

I’m not usually a green pepper lover, but I had one left in the fridge so I sliced it up and threw it on with black olives and fresh sliced tomato.

Add whatever toppings you want, keeping in mind that certain veggies will take longer to brown.

The Vegan Zucchini Crust Pizza is done when the veggies and warm and softened to your liking.

Remove your pizza pie from the oven and top it with plenty of vegan parmesan and red pepper flakes!

Vegan Zucchini Crust Pizza sliced on round board

This Vegan Zucchini Crust Pizza is perfect for a healthier pizza night.

Enjoy with your family, friends, or yourself for a plant-based pizza party.

Experiment with this plant-based recipe for a Friday evening or weekend night dinner.

If you’re looking for a shortcut, try pre-baking the zucchini crust in advance and then reheating with toppings before serving.

Enjoy!

Vegan Zucchini Crust Pizza with hand reaching for one slice

If you make this Vegan Zucchini Crust Pizza, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums. 

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

For more plant-based pizza recipes, check out my Butternut Squash Pesto Pizza, Cauliflower Crust Pizza with Arugula, Avocado, & Tahini, and Pizza Stuffed Portobello Mushrooms.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Vegan Zucchini Crust Pizza close up with pizza cutter

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Zucchini Crust Pizza (Vegan & Gluten-Free!)


★★★★★

5 from 5 reviews

  • Author: Flora & Vino
  • Total Time: 40 mins
  • Yield: 6-8 slices
  • Diet: Vegan
Print Recipe
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Description

Vegan Zucchini Crust Pizza that’s oil-free, gluten-free, and sugar-free. Add pizza sauce and your favorite toppings for plant-based pizza night!


Ingredients

  • 1 package Cece’s Veggie Co. Organic Zucchini Spirals (~2 3/4 cup chopped zucchini)
  • ½ TBSP white chia seeds
  • 1½ TBSP filtered water
  • ½ TBSP raw tahini
  • ½ cup gluten-free oat flour
  • ¼ cup almond flour
  • ½ TBSP lemon juice
  • ½ tsp garlic powder
  • ¼ tsp dried basil
  • 1/4 tsp dried oregano
  • pinch Himalayan sea salt
  • pinch red pepper flakes
  • tomato sauce
  • 1 tomato, sliced
  • 1/2 green bell pepper, sliced
  • ½ cup black olives, sliced

For serving

  • fresh parmesan

Instructions

  1. Preheat the oven to 400°F and line a pizza pan with parchment paper.
  2. Briefly steam the zucchini noodles on the stovetop for 2-3 minutes or until they’re fork tender.
  3. While the squash is steaming, prep a large bowl with white chia seeds and water and mix to combine. Set aside.
  4. Drain the squash well, then add it to the chia seed bowl and lightly smash them to combine.
  5. Add the raw tahini and lemon juice and mix everything again combine.
  6. Add in the oat flour, almond flour, garlic powder, dried basil, oregano, Himalayan sea salt, and a pinch of red pepper flakes. Mix everything to combine. The dough should be thick but spreadable.
  7. Spread the dough into a circle on the parchment paper using a rubber spatula, with a crust about ½″ thick.
  8. Bake the crust for about 20-25 minutes or until it’s lightly golden and set.
  9. Remove the crust from the oven and spoon on pizza sauce and add any desired toppings.
  10. Bake the pizza crust for an additional 10-12 minutes or until the veggies are lightly brown and softened. Serve the pizza with a pinch of red pepper flakes and vegan parmesan.
  11. Store any leftover pizza in an airtight container in the refrigerator for 1-2 days.
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Entree, Pizza
  • Method: Oven-Bake
  • Cuisine: Vegan, Gluten-Free, Oil-Free

Did you make this recipe?

Tag @flora_and_vino on Instagram and hashtag it #floraandvino

This post is brought to you by Cece’s Veggie Noodles Co., but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Filed Under: All Food Recipes, Gluten-Free, The Main Meal

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Rainbow Vegetable Kabobs with Creamy Sriracha Sauce
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Reader Interactions

Comments

  1. Brenna

    June 30, 2019 at 9:54 pm

    I loved this recipe! My pizza came out great. I did cook mine a little longer to make sure it cooked thoroughly in the center. It could be because I used a pesto sauce instead of tomato sauce. But it was delicious! 😋

    ★★★★★

    Reply
    • Flora & Vino

      June 30, 2019 at 9:56 pm

      Brenna!

      Thank you SO much for your comment! So glad it turned out well for you. Love that you used pesto, too. Yum. Thanks for the feedback on the cook time, too!!!

      XOXO Lauren

      Reply
  2. Wendy Cooper

    August 9, 2019 at 8:22 am

    Can’t wait to try this! Can I substitute coconut or cassava flour for the oat flour?

    Reply
    • Flora & Vino

      August 9, 2019 at 10:30 pm

      Hi Wendy! I haven’t recipe tested either of these. Cassava may work but coconut flour will change the consistency too much. Let me know if you try so I can share your findings!

      XOXO Lauren

      Reply
      • wendy

        August 11, 2019 at 8:23 pm

        It worked beautifully with cassava flour instead of oat! This is absolutely delicious! I wish I could attach a picture it turned out beautifully and sliced very nicely! Yummm

        ★★★★★

        Reply
        • Flora & Vino

          August 16, 2019 at 11:08 pm

          Hi Wendy! Thanks so much for the feedback! I could see it too!!! They need to add that, haha. Are you on Instagram?

          Reply
          • Wendy

            August 17, 2019 at 7:38 am

            Yes, I am on Instagram @thewendingroad

            ★★★★★

  3. Janine

    February 13, 2020 at 12:53 pm

    What can I sub for almond flour _ allergic?

    Thanks!

    Reply
    • Flora & Vino

      February 14, 2020 at 3:12 pm

      I would use oat flour if you can!

      Reply
  4. Christelle

    April 27, 2020 at 5:57 am

    Hi Lauren, I did the recipe and it was sooooo good:) I swiped the oat floor with chickpea floor and it worked pretty well:)
    This is definitively a recipe I will do again:)
    xx from France

    ★★★★★

    Reply
    • Flora & Vino

      May 3, 2020 at 11:24 pm

      Hi Christelle!

      U’m so glad you enjoyed this with chickpea flour! I need to try! Hope all is well in France!

      XOXO Lauren

      Reply
  5. Amy

    May 11, 2020 at 10:45 pm

    I noticed you left out the oregano measurement. How much oregano do we add?

    Reply
    • Flora & Vino

      May 13, 2020 at 12:03 pm

      Thanks so much for catching this, Amy! It should be 1/4 tsp. I added it in!

      XOXO Lauren

      Reply
  6. ellie

    June 26, 2020 at 11:38 am

    Can i use white flour instead?

    Reply
    • Flora & Vino

      June 29, 2020 at 12:21 pm

      Hi ellie! I’ve never tried white flour, but I think it will work fine. Let me know if you try it!

      XOXO Lauren

      Reply
  7. Caitlin

    July 11, 2020 at 8:22 pm

    By far the best veggie based pizza crust I’ve ever tried! Definitely a keeper.

    ★★★★★

    Reply
    • Flora & Vino

      July 13, 2020 at 1:49 pm

      Hi Caitlin,

      I’m so glad that you enjoyed it! It definitely is a solid recipe!

      XOXO Lauren

      Reply
  8. Sara

    July 27, 2020 at 8:10 am

    If using whole zucchinis instead of zoodles, should you shred or dice the zucchini before steaming?

    Reply
    • Flora & Vino

      July 30, 2020 at 9:29 pm

      Hi Sara,

      I would simply dice the zucchini before steaming!

      XOXO Lauren

      Reply
  9. Lina

    October 16, 2021 at 9:04 pm

    Would shredded zucchini work in this recipe?

    Reply
    • Flora & Vino

      October 19, 2021 at 10:40 am

      Hi Lina,

      Yes, it will!

      XOXO Lauren

      Reply
  10. Masumi

    March 29, 2023 at 9:30 pm

    I just made this recipe and it was delicious! I only had rolled oats and didn’t have time to ground it, so I used it like it was, and it was good. I also used black chia, since it was what I had.
    Thanks for the recipe!!

    Reply
    • Flora & Vino

      April 28, 2023 at 12:51 pm

      Hi Masumi,

      I’m so glad that you enjoyed this recipe! I haven’t made it in a while and need to add it into the rotation!

      XOXO Lauren

      Reply

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Hi, I'm Lauren!
You can find me in the kitchen making healthy and creative plant-based dishes with whole foods, on my yoga mat stretching it out, or curled up with a good book and a glass of red. Searching for balanced living in an unbalanced world. I live it, eat it, drink it, write it, photograph it, and share it all here.

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