Vegan Zucchini & Carrot Crustless Veggie Pizza

🍕 Vegan Zucchini & Carrot Crustless Veggie Pizza

📖 Description

This Vegan Zucchini & Carrot Crustless Veggie Pizza is a healthy, Mediterranean-inspired dish packed with colorful vegetables and fresh herbs. Instead of traditional dough, shredded zucchini and carrots create a light vegetable base that’s baked until tender and topped with savory tomato sauce and vibrant veggies. It’s gluten-free, dairy-free, and low-carb, making it a nutritious option for lunch, dinner, or a light snack.

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🧾 Ingredients

For the veggie base

• 2 medium zucchinis, grated

• 1 medium carrot, grated

• 3 tbsp chickpea flour (or oat flour)

• 1 tbsp ground flaxseed mixed with 2 tbsp water (flax “egg”)

• 1 tbsp olive oil

• ½ tsp garlic powder

• ½ tsp dried oregano

• ½ tsp salt

• ¼ tsp black pepper

For the topping

• ½ cup tomato pizza sauce

• ½ cup cherry tomatoes, sliced

• ¼ cup red bell pepper, diced

• ¼ cup mushrooms, sliced

• 2 tbsp olives, sliced

• 2 tbsp vegan cheese (optional)

• 1 tbsp fresh basil or parsley

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👩‍🍳 Instructions

1. Prepare the vegetables
   Grate the zucchini and carrot. Place them in a clean towel and squeeze out excess moisture.

2. Make the base mixture
   In a bowl, combine zucchini, carrot, chickpea flour, flax egg, olive oil, garlic powder, oregano, salt, and pepper. Mix well.

3. Shape the crust
   Preheat the oven to 190°C (375°F). Line a baking tray with parchment paper. Spread the mixture into a round pizza shape about ½ inch thick.

4. Pre-bake the crust
   Bake for 15–18 minutes until the base becomes firm and lightly golden.

5. Add toppings
   Spread tomato sauce over the baked crust and add tomatoes, bell peppers, mushrooms, olives, and vegan cheese.

6. Bake again
   Return to the oven and bake for another 10–12 minutes until the vegetables are tender.

7. Garnish and serve
   Sprinkle with fresh basil or parsley and slice before serving.

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🍽 Serving Suggestions

• Serve with a Mediterranean cucumber salad.

• Drizzle with tahini sauce or olive oil for extra flavor.

• Pair with roasted chickpeas for added protein.

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❓ Q & A

Q: How do I keep the crust from becoming soggy?
Make sure to squeeze out as much moisture as possible from the zucchini before mixing.

Q: Can I use other vegetables in the crust?
Yes. Grated sweet potato, cauliflower, or broccoli work well.

Q: Is vegan cheese necessary?
No, the pizza is still delicious without it. You can add nutritional yeast for a cheesy flavor.

Q: Can I make it ahead of time?
Yes. Prepare and pre-bake the crust, then store it in the fridge for up to 2 days before adding toppings.

Q: Can I freeze it?
Yes. Freeze the pre-baked crust and reheat before adding toppings.