Zucchini is a surprisingly chameleon-like vegetable—I find myself using it frozen in morning smoothies, pureed in desserts, and, now, grated in pizza crust! Zucchini pizza 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.
Ingredients
Serves 4
For the Lemony Pea Pesto:
For the Zucchini Crust and assembly:
Make the pesto:
Step 1
Quick-thaw the peas by blanching in boiling water for 3 minutes or microwaving until soft. In a food processor or high-speed blender, combine the peas, pine nuts, garlic, oil, water, hemp seeds, lemon zest, lemon juice, salt, and pepper to taste and pulse until the mixture is well combined and thick. Adjust seasonings to taste. Store in an airtight glass container in the refrigerator for up to 1 week.
Make the zucchini crust and assemble:
Step 2
Place the grated zucchini in a strainer, sprinkle the salt on top, and gently toss until the salt is distributed. Allow the zucchini to sit and sweat excess moisture for 45 to 60 minutes.
Step 3
Transfer the zucchini from the strainer to a nut-milk bag or cheesecloth. Wrapping the cloth around the zucchini entirely, use your hands to squeeze out any excess liquid. Repeat the process until the zucchini no longer releases liquid. Place the zucchini in a large bowl and add the flours, eggs, garlic, nutritional yeast, oregano, red pepper flakes, and black pepper to taste. Stir to combine well.
Step 4
Position one rack in the middle of the oven and another in the top position. Place a pizza stone (for a crispier crust) or a baking sheet lined with parchment paper on the middle rack. Preheat the oven to 500ºF. Place a large piece of parchment paper on a clean countertop and drizzle it with olive oil. Spread the zucchini dough onto the parchment paper and form the dough into a large 10-inch round or oval, about 1/2 inch thick.
Step 5
Transfer the dough from the parchment paper directly to the hot pizza stone or lined baking sheet and bake for 20 minutes. Flip the pizza crust over and bake for an additional 10 minutes, until the crust is firm-crisp.
Step 6
Carefully remove the crust from the oven, spoon on the pesto to the desired thickness, and bake on the top rack for 5 to 7 minutes, until the pesto is warm. Remove from the oven. Top with garnishes, if desired, and serve immediately.
How would you rate Zucchini Pizza Crust With Lemony Pea Pesto?
Leave a Review
Reviews (4)
Back to TopI have made this several times and I really like it. I bake it though the way I do my cauliflower crust. On a pizza pan covered with parchment then when I flip it goes onto a second pizza pan with parchment then you can peel the paper off the top to put on the toppings. This is the best way to ensure it keeps it's shape. I haven't tried the pesto. To me it's just not pizza without cheese.
jfain
Columbus, Ohio+
9/22/2017
真的很喜欢这个。我同意其他评论家turn it over at 10 minutes and only cook for another 7-8 before putting on the Pea Pesto. Another problem I had was the crust stuck to the pizza stone, so it lost some of its integrity and was torn in a couple of places. Oh shoot, looking over the recipe to see if I altered it at all and noticed I forgot to put in the rice flour, so the mix was probably stickier than it should have been. Next time. The pea pesto was wonderful, totally unexpected. I put on red onion, red pepper and shaved summer squash as topping. Without cheese for the toppings to stick to they tended to fall off. I might experiment with putting the "toppings" under the Pea Pesto next time. Loved it.
resry
Newton, MA
8/3/2017
Wtf is this bullshit this is a disgrace to pizza ur mom should have aborted ur ass jk lmaooo. Naw but this pizza looks like shit
hatefulyelpreviewer
Shame street
10/25/2016
Wow, this "pizza" was incredible. For starters, the lemony pea pesto is completely off the hook. I need to add this to many, many other foods. The zucchini, while a pain to deal with water removal, came out just fine. The pizza crust cooked quite fast in my 500 degree oven, I would suggest setting the first time for 10 min and flip, second time for 8 more, then add pesto for 5. I topped with some organic arugula mixed with olive oil, salt and pepper, a little shaved parmesan and some extra toasted pine nuts. My husbands comment upon trying it? Man, that's tree-hugger-y... as he reached for a third slice. He was mourning the lack of sausage or pepperoni but this dish is not meant for meat. It was perfection to me.
mmbrdb
Oakland, CA
9/19/2016
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