Zucchini Pizza 

This is a great recipe instead of the gluten and dairy filled alternative, it’s easy to digest, lower in calories, filled with superfoods and delicious! Let’s get started.

Ready In: 45 Minutes


For the base: 

  • 4 zucchini
  • 50ml chia egg
  • Quinoa flour / GF alternative
  • To taste – Salt, pepper, paprika, garlic powder, oregano
  • 1tsbp baking Soda
  • Water (to help it along, if needed)


  • Organic tomato paste
  • Mushrooms
  • Peppers
  • Fresh Basil
  • Vegan cheese (soy free, coconut based)
  • Chili Flakes (optional)
  • Drizzle of olive oil


  • Peel the zucchini, using a food processor or a grater to finely shred
  • Using a cheesecloth or a soup bag transfer the zucchini to squeeze and strain until all the water has been removed, the zucchini should now be on the dry end
  • Heat the oven to 200°C
  • In a large bowl, add all of the base ingredients and mix by hand until it forms a dough consistency
  • Roll the dough out to the size of the pan you are using, a little thinner than you want as it will rise a upon cooking
  • With a little bit of olive oil on the pizza pan transfer the dough and bake for 10 minutes
  • During this time, you can prepare the toppings
  • Once baked, keep the oven on, and sprinkle on all the toppings
  • Bake for another 15 minutes or until golden and crispy
  • Enjoy with some organic or homemade tomato sauce!



One Comment Add yours

  1. Dr Susana Tomasio says:

    Seems delicious! 🙂


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