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Zucchini Pizza Crust With Lemony Pea Pesto

Serves 4


    Zucchini Pizza Crust With Lemony Pea Pesto

    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.

    As a matter of flax

    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.


    Zucchini Pizza Crust With Lemony Pea Pesto


    Lemony Pea Pesto
    • 1 - 10 oz bag frozen peas
    • 2 Tbsp pine nuts, toasted
    • 2 garlic cloves, minced
    • 2 Tbsp extra-virgin olive oil
    • 2 Tbsp filtered water
    • 2 Tbsp hemp hearts
    • 1 Tbsp grated fresh lemon zest
    • Juice of 1 lemon
    • Pinch of sea salt
    • Freshly ground black pepper, to taste
    Zucchini Pizza Crust
    • 3 cups finely grated zucchini
    • 1 to 2 tsp sea salt
    • ½ cup almond flour
    • 2 Tbsp brown rice flour
    • 2 flax eggs
    • 2 garlic cloves, minced
    • 2 Tbsp nutritional yeast
    • 1 tsp dried oregano
    • ½ tsp red pepper flakes
    • Freshly ground black pepper, to taste
    • Extra-virgin olive oil, for drizzling
    • Garnishes: arugula, peas, grated fresh lemon zest, lemon juice and freshly ground black pepper


    Per serving:

    • calories339
    • protein12g
    • fat23g
    • carbs26g
      • sugar7g
      • fiber10g
    • sodium682mg



    To make pesto:

    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.

    To make pizza crust:

    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.


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    This recipe is part of the Nutritionist, Stripped collection.



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