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
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.
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.
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.
Par-bake: Bake the crust alone for 20 minutes until the edges are golden brown and the center feels firm.
Add Toppings: Remove from the oven. Spread the sauce, sprinkle the vegan cheese, and add the onions and tomatoes.
Final Bake: Return to the oven for another 10–12 minutes until the cheese is melted and bubbly.
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.