From Jerusalem Gardens to Your Table: Discovering the Magic of Zucchini & Carrot Crustless Pizza
When I first stumbled upon the concept of a crustless vegetable pizza, I was wandering through a small vegan café tucked away in the winding streets of Jerusalem’s old city. The owner, a woman who had perfected plant-based cooking long before it became trendy, served me what looked like a colorful frittata but called it “pizza.” One bite, and I was transported – all the flavors of pizza without the heavy dough!
Back home in Tel Aviv, I experimented for weeks until I perfected this recipe that combines the ancient wisdom of Middle Eastern cooking (where chickpea flour has been used for centuries) with modern plant-based innovation. This dish represents everything I love about Israeli cuisine – practical, vegetable-forward, and bursting with flavor while remaining wonderfully simple.
This crustless zucchini and carrot pizza isn’t just delicious – it’s a celebration of vegetables in their most vibrant form. Perfect for those warm Mediterranean evenings when you want something satisfying but not heavy. The natural sweetness of the carrots balances beautifully with the savory elements, creating a harmony of flavors that will transport you to the sun-drenched shores of Israel.
Why This Recipe Will Change Your Plant-Based Pizza Game
You might be wondering if a pizza without crust can really satisfy that pizza craving. Trust me when I say this veggie-packed wonder will not only meet your expectations but exceed them! The chickpea flour creates a protein-rich base that holds everything together while adding a subtle nutty flavor that complements the vegetables perfectly.
What makes this recipe truly special is its versatility. Whether you’re following a gluten-free lifestyle, looking to incorporate more vegetables into your diet, or simply want a quick, nutritious meal that feels indulgent – this crustless pizza delivers on all fronts.
The nutritional yeast adds that umami, cheese-like flavor that makes traditional pizza so irresistible, while the colorful vegetables ensure you’re getting a powerful dose of vitamins and minerals with every bite. It’s the perfect example of how plant-based eating can be both nourishing and deeply satisfying.
Now, let’s dive into the recipe that has become a staple in my kitchen and on my blog!
Ingredients
Main Ingredients
- 1 cup zucchini spiralized or julienned
- 1 cup carrot spiralized or grated
- 1/4 red onion thinly sliced
- 1/2 cup chickpea flour besan
- 1/2 cup water
- 2 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp turmeric
- salt & pepper to taste
- 1 tbsp olive oil for brushing
- fresh herbs like dill or parsley, for garnish
- vegan cheese shreds optional, for topping
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a pizza pan or line it with parchment paper.
- In a bowl, whisk chickpea flour, water, nutritional yeast, garlic powder, turmeric, salt, and pepper into a smooth, pourable batter.
- Add zucchini, carrot, and red onion into a large bowl. Pour the batter over the veggies and mix until everything is well coated.
- Transfer the mixture to your pan and spread evenly like a pizza base. Optionally sprinkle some vegan cheese on top.
- Bake for 25-30 minutes or until golden brown around the edges and firm in the center.
- Let cool slightly, then slice and garnish with fresh herbs. Serve warm and enjoy!