Vegan Zucchini & Carrot Crustless Veggie Pizza

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Vegan Zucchini & Carrot Crustless Veggie Pizza

  • Prep time: 20 minutes

  • Cook time: 30–35 minutes

  • Servings: 2–3

  • Dietary: Vegan, Gluten-Free, Low-Carb

Ingredients

The “Crust”

  • 2 medium zucchinis (grated)

  • 2 large carrots (grated)

  • 1/2 cup chickpea flour (besan) — acts as the binder

  • 2 tbsp nutritional yeast (for a nutty, cheesy flavor)

  • 1 tsp garlic powder

  • 1/2 tsp dried oregano

  • Salt and pepper to taste

The Toppings

  • 1/2 cup marinara or pizza sauce (ensure no added sugar for healthiest option)

  • 1/2 cup vegan mozzarella shreds

  • Handful of cherry tomatoes (halved)

  • 1/4 red onion (thinly sliced)

  • Fresh basil leaves (for garnish)

Instructions

  1. Prep the Veggies: Grate the zucchini and carrots. Place them in a clean kitchen towel and squeeze out as much liquid as possible. This is the most important step! If the veggies are wet, the crust will be soggy.

  2. Mix the Base: In a large bowl, combine the squeezed veggies, chickpea flour, nutritional yeast, and spices. Mix until a thick, slightly tacky dough forms.

  3. Shape & Bake: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Press the veggie mixture into a circle or rectangle, keeping it about 1/4 inch thick.

  4. Par-bake: Bake the crust alone for 20 minutes until the edges are golden brown and the center feels firm.

  5. Add Toppings: Remove from the oven. Spread the sauce, sprinkle the vegan cheese, and add the onions and tomatoes.

  6. Final Bake: Return to the oven for another 10–12 minutes until the cheese is melted and bubbly.

  7. Serve: Let it sit for 5 minutes (this helps it set), top with fresh basil, and slice.

Nutritional Info (Per Serving)

Approximate values based on 3 servings:

Nutrient Amount
Calories 210 kcal
Protein 9g
Net Carbs 18g
Fat 7g
Fiber 6g

Pro Tips for Success

  • The Squeeze: Seriously, squeeze that zucchini like it owes you money. If you think you’re done, squeeze one more time.

  • Chickpea Flour: This is the best flour for this recipe because it’s high in protein and “sets” better than almond or rice flour.

  • Uniformity: Try to spread the crust evenly so the edges don’t burn while the middle stays raw.

Health Benefits

  • Zucchini: High in antioxidants and promotes healthy digestion.

  • Carrots: Loaded with Beta-carotene for eye health and skin glow.

  • Chickpea Flour: Provides a steady release of energy and a solid hit of plant-based protein.

Common Q&A

Q: Can I use a different flour?

A: Yes, oat flour works well, but the crust will be slightly softer. Avoid using just all-purpose flour as it tends to get gummy with the moisture from the veggies.

Q: Does it hold like a regular pizza slice?

A: It’s “foldable” but more delicate than bread. If you want it extra crispy, bake it on a preheated pizza stone or a perforated pan.

Q: Can I make this oil-free?

A: Absolutely! Most vegan cheeses have oil, so you can swap the cheese for a homemade cashew-based “cheese” sauce or just extra nutritional yeast and seeds.

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