Zucchini & Carrot Crustless Veggie Pizza (Vegan + Gluten-Free)
This vibrant, veggie-packed crustless pizza is here to flip the script on traditional pizza night! Made with spiralized or shredded zucchini and carrots, it’s light, nutrient-rich, and 100% plant-based. No dough, no gluten — just fresh, wholesome ingredients baked into a golden, cheesy (but dairy-free!) slice of veggie heaven.
Whether you’re low-carb, gluten-free, or just looking to sneak more veggies into your life — this one-pan wonder is a must-try!
Why You’ll Love It:
- Crustless = low-carb & fuss-free
- Naturally gluten-free
- Packed with fiber & color
- Customizable with your favorite veggies
- Vegan comfort food that actually nourishes
Ingredients:
- 1 cup zucchini, spiralized or julienned
- 1 cup carrot, spiralized or grated
- ¼ red onion, thinly sliced
- ½ cup chickpea flour (besan) (or all-purpose gluten-free flour)
- ½ cup water
- 2 tbsp nutritional yeast (for that cheesy flavor)
- ½ tsp garlic powder
- ½ tsp turmeric
- Salt & pepper, to taste
- 1 tbsp olive oil (for brushing)
- Fresh herbs (like dill or parsley), for garnish
- Optional: Vegan cheese shreds for topping
Instructions:
1. Preheat & Prep
Preheat your oven to 375°F (190°C). Lightly grease a pizza pan or line it with parchment paper.
2. Make the Batter
In a bowl, whisk chickpea flour, water, nutritional yeast, garlic powder, turmeric, salt, and pepper into a smooth, pourable batter.
3. Combine the Veggies
Add zucchini, carrot, and red onion into a large bowl. Pour the batter over the veggies and mix until everything is well coated.
4. Bake the Pizza
Transfer the mixture to your pan and spread evenly like a pizza base. Optionally sprinkle some vegan cheese on top. Bake for 25–30 minutes or until golden brown around the edges and firm in the center.
5. Slice & Serve
Let cool slightly, then slice and garnish with fresh herbs. Serve warm and enjoy!