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.
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.
This recipe is part of the Nutritionist, Stripped collection.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.