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Zucchini crust 



  • 1 package Cece’s Veggie Co. Organic Zucchini Spirals (~2 3/4 cup chopped zucchini)

  • ½ TBS white chia seeds

  • 1½ TBS filtered water

  • ½ TBS raw tahini

  • ½ cup gluten-free oat flour/GF flour

  • ¼ cup almond flour

  • ½ TBS lemon juice

  • ½ tsp garlic powder

  • ​​¼ tsp dried basil

  • pinch Himalayan sea salt

  • pinch red pepper flakes

  • Pizza sauce

  • 1 tomato, sliced

  • Onion slices

  • Italian seasoning

  • ½ cup black olives, sliced

  • vegan parmesan, for serving or Goat cheese


1. Preheat oven to 400°F and line a pizza pan with parchment paper.

2. Briefly steam zucchini noodles on the stovetop for 2-3 minutes or until fork tender.

3. While the squash is steaming, prep a large bowl with white chia seeds and water and mix to combine. Set aside.

4. Drain squash well, add to the chia seeds bowl, and lightly smash to combine.

5. Add raw tahini and lemon juice and stir to combine.

6. Add oat flour, almond flour, garlic powder, dried basil, oregano, Himalayan sea salt, and a pinch of red pepper flakes. Mix to combine. The dough should be thick but spreadable.

7. Spread into a circle on the parchment paper using a rubber spatula, with crust about ½″ thick.

8. Bake for about 20-25 minutes or until lightly golden and set.

9. Remove from the oven and spoon on pizza sauce and add desired toppings.

10. Bake for an additional 10-12 minutes until the veggies are lightly brown and softened. Serve with a pinch of red pepper flakes and vegan parmesan.

Plant-based pizza made with a creative zucchini crust that’s vegan, oil-free, gluten-free, and sugar-free.
Add pizza sauce and your favorite toppings!

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