I’m never not craving pizza, so I’ve had to get super creative with how to make healthier versions of the pies I love. The easiest ways to make a pizza healthier? Add on the veggies, replace the refined white flour with a gluten-free option, and swap out the dairy for vegan cheese. This Zucchini Pizza is loaded with veggies and herbs like zucchini, tomatoes, spinach, and parsley, contains a gluten-free crust, and my favorite vegan pizza cheese by Miyoko’s. Enjoy!
Serves 1
Ingredients:
1 medium zucchini
3 T GF all-purpose flour
3 T Just Egg, egg replacement
1/2 cup chopped parsley
2 tsp. tuscan seasoning
2 tsp. Herbamare
salt and pepper, to taste
2 T EVOO
Pizza Toppings:
Fresh Spinach or any greens of your choice
Cherry tomatoes
Miyokos Mozzarella Vegan cheese (put the cheese in the freezer so it’s easier to grate)
Directions:
Grate your zucchini and squeeze out as much liquid as possible with a paper towel or cheesecloth. In a mixing bowl combine grated zucchini, gf flour, egg replacement, parsley, Herbamare, and tuscan seasoning. Transfer the mixture into a lightly greased frying pan and spread out into a circle. Fry on medium heat covered with a lid for 10 minutes or until the bottom is crispy brown, flip, then add toppings and fry for another 7 minutes.
Serve immediately and enjoy!
