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Zucchini Pizza

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!

Makes 1 pizza

2 cups grated zucchini, packed and squeezed dry
1/4 cup of gluten free all purpose flour
2 large eggs
1/2 cup chopped parsley
2 tsp. Italian seasoning
2 tsp. Herbamare 
salt and pepper, to taste
2 T Organic Extra Virgin Olive Oil

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, or spread it on top of the pizza)
Pesto also makes a great topping!


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, eggs, 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 fry for another 5 minutes.

Transfer the pizza crust onto a baking sheet, add your toppings, and bake on 350 for 5-7 minutes or until crust is as browned as you’d like. Enjoy!



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