Zucchini Carrot Crustless Veggie Pizza Vegan Gluten Free

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Zucchini Carrot Crustless Veggie Pizza Vegan Gluten Free

Ingredients

For the Crust Base:

  • 2 medium zucchinis, grated (about 2 cups)
  • 2 medium carrots, grated (about 1 cup)
  • 1 cup chickpea flour (or gluten-free all-purpose flour)
  • 1/4 cup ground flaxseed + 1/2 cup water (flax egg)
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2–3 tbsp nutritional yeast (optional, for a cheesy flavor)

For the Sauce:

  • 1 cup tomato sauce or crushed tomatoes
  • 1 tsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 clove garlic, minced
  • Salt and pepper to taste

For the Topping:

  • 1 cup cherry tomatoes, halved
  • 1/2 cup sliced bell peppers (any color)
  • 1/4 cup sliced red onion
  • 1/2 cup black olives, sliced
  • 1/4 cup vegan cheese shreds (optional)
  • Fresh basil leaves for garnish

Instructions

1. Prepare the Flax Egg

  1. In a small bowl, combine 1/4 cup ground flaxseed with 1/2 cup water.
  2. Stir well and let sit for 10–15 minutes until it thickens.

2. Prepare the Veggies

  1. Grate the zucchini and carrots.
  2. Place grated zucchini in a clean kitchen towel and squeeze out excess water. This prevents the crust from being soggy.

3. Make the Crust

  1. Preheat oven to 375°F (190°C) and line a 9×13-inch baking dish with parchment paper.
  2. In a large bowl, combine grated zucchini, grated carrot, chickpea flour, flax egg, minced garlic, oregano, basil, salt, pepper, and nutritional yeast (if using).
  3. Mix well until a thick, sticky batter forms.
  4. Spread the mixture evenly in the prepared baking dish, pressing down lightly.

4. Bake the Crust

  1. Bake the crust for 20–25 minutes, or until it’s slightly firm and golden around the edges.
  2. Remove from the oven and let cool slightly.

5. Prepare the Sauce

  1. In a small saucepan, heat 1 tsp olive oil over medium heat.
  2. Add garlic and sauté for 30 seconds until fragrant.
  3. Stir in tomato sauce, oregano, basil, salt, and pepper. Simmer for 5–7 minutes.

6. Assemble the Pizza

  1. Spread the tomato sauce evenly over the baked crust.
  2. Top with cherry tomatoes, bell peppers, red onion, olives, and vegan cheese (if using).

7. Bake the Pizza

  1. Return the pizza to the oven and bake for an additional 15–20 minutes until the toppings are cooked and the edges are slightly crispy.
  2. Remove from the oven and let it cool for 5 minutes.

8. Serve

  1. Garnish with fresh basil leaves.
  2. Slice and serve warm.

Tips

  • Extra crispiness: Sprinkle 1–2 tbsp of almond flour on the crust before baking.
  • Flavor boost: Add sun-dried tomatoes or roasted garlic to the toppings.
  • Make it bigger: Double the crust ingredients for a deeper pizza or use a larger pan.

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