🍕 Zucchini & Carrot Crustless Veggie Pizza
(Vegan + Gluten-Free)
🍽 Description:
This vibrant, crustless veggie pizza skips the traditional dough and builds its base with shredded zucchini and carrot, bound with simple, plant-based ingredients. It’s baked until golden, topped with fresh veggies and dairy-free cheese, and makes a delicious low-carb, allergy-friendly option for pizza night!
📝 Ingredients:
For the Veggie “Crust” Base:
- 1 ½ cups zucchini, grated and squeezed dry
- 1 cup carrot, grated
- ¼ cup chickpea flour (or oat flour for milder flavor)
- 2 tbsp ground flaxseed
- 5 tbsp water (for flax egg)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- Salt & pepper to taste
For the Toppings:
- ¼ cup tomato sauce or pizza sauce (low sugar)
- ½ cup dairy-free cheese shreds
- ¼ cup sliced red onions
- ¼ cup sliced mushrooms
- ¼ cup cherry tomatoes, halved
- 2 tbsp black olives (optional)
- Fresh basil or arugula (for topping after baking)
🍳 Instructions:
- Preheat Oven:
Preheat to 375°F (190°C). Line a baking sheet or pizza pan with parchment paper. - Make Flax Egg:
In a small bowl, mix ground flaxseed with water. Let sit for 5 minutes to thicken. - Prepare Crust Mixture:
In a large bowl, combine grated zucchini (squeezed dry with a towel), grated carrots, chickpea flour, seasonings, and flax egg. Mix well into a sticky, thick dough. - Shape the Base:
Spread the mixture onto the baking sheet in a round or rectangular shape (about ½ inch thick). Use your hands or spatula to flatten and shape. - Bake the Crust:
Bake for 20–25 minutes until it firms up and edges are golden. - Add Toppings & Finish Baking:
Spread with tomato sauce and add your toppings and vegan cheese. Bake for an additional 10–12 minutes or until cheese melts and veggies are tender. - Garnish & Serve:
Top with fresh basil or arugula, slice, and enjoy!
👩🍳 Notes & Tips:
- Grate and drain zucchini well or the crust will be soggy.
- No chickpea flour? Use oat flour, almond flour, or a gluten-free blend.
- Crispier crust: After first bake, carefully flip and bake another 5 mins before adding toppings.
- Make mini versions for snack-sized bites or lunchboxes.
- Great with a side of hummus or cashew ranch!
🍴 Servings:
Serves 2–3
(as a main dish)
4–6 as a side or snack
🔢 Nutritional Info (Per Serving, Approximate):
- Calories: 160–180 kcal
- Protein: 6g
- Carbs: 15g
- Fat: 9g
- Fiber: 4g
- Sugar: 5g
- Sodium: 300mg
(May vary depending on cheese and toppings used.)
🌟 Benefits:
- ✅ Low-carb & high-fiber
- ✅ Rich in beta-carotene, vitamin C, and potassium
- ✅ Supports digestion thanks to fiber from zucchini & flax
- ✅ Vegan, dairy-free, gluten-free & egg-free
- ✅ Anti-inflammatory ingredients like carrots and garlic
❓Q & A
Q: Can I make this ahead of time?
A: Yes! Bake the base ahead and add toppings later. Reheat in oven or air fryer.
Q: Can I freeze it?
A: You can freeze the baked crust (without toppings). Wrap well and reheat in oven before topping.
Q: What can I use instead of vegan cheese?
A: Try a drizzle of cashew cream, tahini, or nutritional yeast flakes for cheesy flavor.
Q: Is this kid-friendly?
A: Totally! The colors and pizza vibe make it appealing to little ones—just use their favorite toppings.
Would you like a spicy version, a printable meal card, or ideas for a high-protein topping combo next?