Cheesy Vegan Pizza on Zucchini Crust

 Pizza nights can be both indulgent and nourishing, especially with this wholesome spin: a cheesy vegan pizza on a zucchini crust. This recipe leaves out all the heavy flour, refined oils, and animal-based ingredients - delivering serious flavor, crispiness, and comfort food satisfaction in a much lighter form. If pizza is a favorite but standard versions don’t fit your health goals, this is a must-try!

---

Why Zucchini Crust?

Zucchini forms the irresistibly crisp and tender base. It’s packed with fiber, vitamins, and minerals, keeping the pizza naturally gluten-free and lower in carbs than traditional crusts. Plus, it adds moisture, so there's no need for extra oils or fillers.

---

What Makes It Cheesy?

Forget dairy - nutritional yeast and a simple homemade vegan cheese sauce give a nutty, umami-packed "cheese" flavor!

You can also use store-bought vegan cheese that’s low in oils for even more convenience. Top with fresh tomatoes, mushrooms, and fresh basil for maximum plant-powered goodness.

---

---

Cheesy Vegan Pizza

---

Ingredients (1 medium pizza, 6–8 slices)

For the zucchini crust:

• 2 medium zucchinis (about 400 g), grated

• 3–4 tbsp oat flour (or coconut/almond flour)

• 1 tsp baking powder

• ½ tsp salt

• 1 tsp garlic powder (optional)

For the toppings:

• ½ cup tomato sauce (no added oil)

• 80–100 g vegan cheese (grated, light if possible)

• 1 red bell pepper, sliced

• 6–7 mushrooms, sliced

• 1 small red onion, thinly sliced (optional)

• 8–10 slices of vegan salami or tomatoes cut into slices

• A handful of fresh spinach or arugula (for after baking)

• Dried oregano, basil, and black pepper

---

Instructions

1. Prepare the zucchini

• Grate the zucchinis and place them in a clean towel. Squeeze out as much water as possible to keep the crust firm.

2. Make the crust

• Mix drained zucchini with oat flour, baking powder, salt, and garlic powder.

• Press firmly into a parchment-lined baking tray, forming a 10–12-inch circle.

3. Pre-bake the crust

• Bake at 200°C (400°F) for 15 minutes until the edges are lightly golden.

4. Add toppings

• Spread tomato sauce evenly over the crust.

• Arrange bell pepper, mushrooms, onion, and either vegan salami slices or cherry tomatoes.

• Sprinkle grated vegan cheese evenly and season with oregano, basil, and black pepper.

 5. Bake again

• Bake for 10–12 minutes at 200°C (400°F), until cheese melts and edges are golden.

6. Finish & serve

• Top with fresh basil, spinach, or arugula. Slice into 6–8 pieces and serve hot.

---

Notes

• For the “classic pizza look,” make sure the cheese is evenly spread, but leave small gaps for toppings to peek through.

• Vegan salami slices add a realistic pepperoni effect, while tomatoes give a fresh, vibrant look.

• Let the edges of the zucchini crust brown slightly; it creates a golden, crisp frame.

• Adding a handful of arugula, baby spinach, or seasonal salad mix right after baking not only boosts nutrition but also brings a lively, colorful finish to the pizza. 

  
  
  

---

Nutrition (per slice)

6 slices:

• Calories: ~75–85 kcal

• Protein: ~3–4 g

• Carbs: ~8–9 g

• Fat: ~2–2.5 g

• Fiber: ~1.5–2 g

8 slices:

• Calories: ~55–65 kcal

• Protein: ~2–3 g

• Carbs: ~6–7 g

• Fat: ~1.5–2 g

• Fiber: ~1–1.5 g

---