Zucchini Crust Pizza
Equipment
Ingredients
Pizza Dough
- 1 tbsp Flax Seeds
- 9 tbsp Water
- 2 tbsp Chia Seeds
- 1 Cup Zucchini Shredded
- 3⅓ Cup All-Purpose Flour
Zucchini Pesto Sauce
Pizza Toppings
- 15 Cherry Tomatoes Halved
- ¼ Cup Onion Chopped
- ¼ Jalapeno Diced
Instructions
Pizza Dough
- Pre-heat oven to 400° and line a sheet pan with parchment paper, spray with cooking spray.
- In a large bowl, mix flax seeds, chia seeds & 9 tbsp water together – let sit in the refrigerator for 10 minutes. After the chia/flax seeds have sat and become jell like, proceed to the next step.1 tbsp Flax Seeds, 2 tbsp Chia Seeds, 9 tbsp Water
- To the chia/flax seed bowl add the flour and zucchini. Mix well, dough should not be sticky, and should able to be handled. Split the dough into 2 balls. Take 1 ball and press it out onto your prepped baking sheet. Be sure to fill in any gaps in the dough. The dough should be about ¼" thick.1 Cup Zucchini, 3⅓ Cup All-Purpose Flour
Zucchini Pesto Sauce (you will have extra, adjust as needed)
- Add zucchini, basil, walnuts, lemon juice, salt, garlic, and 1 tbsp of water to a food processor and process until smooth (or until your preference of texture). Add up to 4 total tbsp of water as needed.1 Ounce Basil Leaves, ½ Cup Walnuts, 2 tbsp Lemon Juice, ½ tsp Salt, 3 Cloves Garlic, 3-4 tbsp Water, 1 Cup Zucchini
Prepping The Dough
- I recommend pre-baking the crust for 10 minutes. This is optional.
Assembling The Pizza
- To your dough, add the pesto – I recommend a thick layer. Top pesto with your favorite toppings – I chose onion, cherry tomatoes & jalapeno.15 Cherry Tomatoes, ¼ Cup Onion, ¼ Jalapeno
- Bake the pizza for 10-15 minutes at 400°.
The nutrition facts provided on this site are only an estimate and are provided for convenience and as a courtesy only. The accuracy of the nutrition facts for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Video
Angie’s Notes
- Make it deep dish by using a brownie pan and pulling the dough up the sides of the pan.
- Try toasting the walnuts in the oven for more depth of flavor in the pesto.
- In the pesto, substitute walnuts for your favorite nut or seed (cashews work great!)
- Not enough basil for the pesto? Add any other green herb (carrot tops, cilantro, parsley) or leafy vegetable (spinach, kale) to the mix.
- Substitute the all purpose flour for almond flour, or try a mix of 1/2 almond flour and 1/2 all purpose flour.
Why I love this zucchini pizza
I created this diet pizza recipe when I was looking for lower-fat meals that would be cholesterol-free, oil free and contain as many vegetables as possible. I found myself with a large zucchini (of course it got away from me in the garden – whoops!), and I wanted to use as much of this in one meal as possible.
In general, I’ve tried many crusts in the past, they were plain, soggy, and always left me wanting pizza. This pizza crust will hold up to sauce and toppings! As a bonus, if you reheat the pizza in a pan, you will find the bottom of the crust browns nicely.
Why Zucchini Pizza?
To start, zucchini is a great veggie that can be used in many ways. This recipe uses zucchini in the crust and the sauce. I bet even frozen zucchini would work well in this recipe. Isn’t it amazing what you can create in the kitchen
You may be wondering why I chose flax and chia seeds for this recipe. Both chia & flax are low in calories compared to the nutritional benefits. They both contain fiber which will help keep you full longer, and flax seed my help lower cholesterol. Chia & flax seeds help soak up the water from the zucchini which makes the dough more like a real pizza dough!
If you are looking for a cholesterol-free lighter take on pizza, give this zucchini pizza recipe a try and let me know what you think! Tag me on Instagram with your pizza creation!
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