Tested by Sandra & Jan
From our kitchen in Cyprus
Total Time
45 min
Servings
4
Course
Main Course
From Jerusalem Gardens to Your Table
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, shared her wisdom about making vegetables the star of any dish.
After returning to Tel Aviv, I experimented for weeks to perfect this recipe, combining the ancient wisdom of Middle Eastern cooking with modern plant-based methods.
This dish celebrates Israeli cuisine's emphasis on vegetables while remaining practical and flavorful – proof that pizza doesn't need a traditional crust to be absolutely delicious.
Low-Carb Veggie Pizza (No Crust Needed!)
Zucchini & Carrot Crustless Veggie Pizza
The author describes discovering a crustless vegetable pizza concept in Jerusalem's old city at a vegan café. After returning to Tel Aviv, they experimented for weeks to perfect this recipe, combining 'ancient wisdom of Middle Eastern cooking' with modern plant-based methods. The dish celebrates Israeli cuisine's emphasis on vegetables while remaining practical and flavorful.
👩🍳Instructions
Preheat oven to 375°F (190°C); grease pizza pan or line with parchment
Whisk chickpea flour, water, nutritional yeast, garlic powder, turmeric, salt, and pepper into smooth batter
Combine zucchini, carrot, and red onion in bowl; pour batter over vegetables and mix thoroughly
Transfer mixture to pan, spread evenly like pizza base; optionally add vegan cheese
Bake 25-30 minutes until golden brown at edges and firm in center
Cool slightly, slice, garnish with fresh herbs, and serve warm
Nutrition Facts
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