Vegan Zucchini Crust Pizza: 5 Flavorful Benefits to Enjoy

Enjoy a delicious Vegan Zucchini Crust Pizza that transforms traditional pizza with healthy, plant-powered ingredients.

Scale

1 package Cece’s Veggie Co. Organic Zucchini Spirals (~2 3/4 cup chopped zucchini)
0.5 TBSP White Chia Seeds
1.5 TBSP Filtered Water
0.5 TBSP Raw Tahini
0.5 cup Gluten-Free Oat Flour
0.25 cup Almond Flour
0.5 TBSP Lemon Juice
0.5 tsp Garlic Powder
0.25 tsp Dried Basil
0.25 tsp Dried Oregano
1 pinch Himalayan Sea Salt
1 pinch Red Pepper Flakes
1 Tomato Sauce (Use your favorite brand)
1 sliced Tomato
0.5 Green Bell Pepper (sliced)
0.5 cup Black Olives (sliced)
1 Fresh Parmesan (For serving)

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Preheat the oven to 400°F and prepare your pizza pan by lining it with parchment paper.
Steam the zucchini noodles briefly on the stovetop for 2-3 minutes until they’re fork tender.
Mix the white chia seeds and water in a large bowl, then let it sit.
Drain the steamed zucchini well and transfer it to the chia seed mixture.
Add the raw tahini and lemon juice, mixing until smooth.
Combine the oat flour, almond flour, garlic powder, dried basil, dried oregano, Himalayan sea salt, and red pepper flakes.
Spread the dough onto the lined pizza pan, forming a circle about ½” thick.
Bake the crust for about 20-25 minutes until lightly golden.
Remove the crust from the oven and spoon on your pizza sauce, adding toppings.
Bake the assembled pizza for an additional 10-12 minutes.
Store any leftovers in an airtight container in the refrigerator.