Zucchini is a surprisingly chameleon-like vegetable—I find myself using it frozen in morning smoothies, puréed in desserts and now, grated in pizza crust! This zucchini pizza crust is a great way to sneak in extra servings of vegetables, and it is naturally lower in carbohydrates and higher in fiber compared with traditional crusts.
This recipe pays homage to a cauliflower crust, which is one of my most popular recipes from my blog. Both of these recipe components, the crust and pea pesto, can be enjoyed on their own, yet when combined, it’s evident they’re meant to be enjoyed together.
To make a flax egg, combine 1 Tbsp ground flaxseed with 3 Tbsp water. Let mixture sit and thicken for 5 minutes before using. Double the recipe for 2 flax eggs, triple for 3 flax eggs and so on. Use flax eggs as a 1:1 vegan egg replacement in baking.
From Nutrition Stripped: 100 Whole-Food Recipes Made Deliciously Simple © 2016 by McKel Hill. Reprinted with permission by WilliamMorrow Cookbooks, an imprint of HarperCollins Publishers.
Per serving:
Quick-thaw peas by blanching in boiling water for 3 minutes. In food processor or high-speed blender, combine peas, pine nuts, garlic, oil, water, hemp hearts, lemon zest, lemon juice, salt and pepper to taste and pulse until mixture is well combined and thick. Adjust seasonings to taste. Store in airtight glass container.
Place grated zucchini in strainer, sprinkle salt on top and gently toss until salt is distributed. Allow zucchini to sit and sweat excess moisture for 45 to 60 minutes.
Transfer zucchini from strainer to nut milk bag or cheesecloth. Wrapping cloth around zucchini entirely, use your hands to squeeze out any excess liquid. Repeat the process until zucchini no longer releases liquid. Place zucchini in large bowl and add flours, flax eggs, garlic, nutritional yeast, oregano, red pepper flakes and black pepper to taste. Stir to combine well.
Position one rack in middle of oven and another in top position. Place pizza stone (for a crispier crust) or baking sheet lined with parchment paper on middle rack. Preheat oven to 500 F.
Place large piece of parchment paper on clean countertop and drizzle with olive oil. Spread zucchini dough onto parchment paper and form dough into large 10 in round or oval, about ½ in thick. Transfer dough from parchment paper directly to hot pizza stone or lined baking sheet and bake for 20 minutes. Flip pizza crust over and bake for additional 10 minutes, until crust is firm-crisp.
Carefully remove crust from oven, spoon on pesto to desired thickness and bake on top rack for 5 to 7 minutes, until pesto is warm. Remove from oven. Top with garnishes, if desired, and serve immediately.