Description
Vegan Zucchini Crust Pizza that’s gluten-free with no added oil. 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
- Preheat the oven to 400°F and line a pizza pan with parchment paper.
- Briefly steam the zucchini noodles on the stovetop for 2-3 minutes or until they’re fork tender.
- While the squash is steaming, prep a large bowl with white chia seeds and water and mix to combine. Set aside.
- Drain the squash well, then add it to the chia seed bowl and lightly smash them to combine.
- Add the raw tahini and lemon juice and mix everything again combine.
- 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.
- Spread the dough into a circle on the parchment paper using a rubber spatula, with a crust about ½″ thick.
- Bake the crust for about 20-25 minutes or until it’s lightly golden and set.
- Remove the crust from the oven and spoon on pizza sauce and add any desired toppings.
- 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.
- 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