Servings: 4 servings
Calories: 165kcal
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!
Notes
Make sure to squeeze out excess moisture from the zucchini before mixing with the batter for best results.
This pizza reheats beautifully in a 350°F oven for 10 minutes or in an air fryer for 3-4 minutes.
For a spicier version, add a pinch of red pepper flakes to the batter.
Feel free to use any vegetables you have on hand – bell peppers, spinach, and mushrooms work beautifully in this recipe as well.
Nutrition
Calories: 165kcal | Carbohydrates: 24g | Protein: 6g | Fat: 5g | Sodium: 150mg | Potassium: 350mg | Fiber: 5g | Sugar: 3g | Vitamin A: 450IU | Vitamin C: 25mg | Calcium: 30mg | Iron: 2.5mg
Tried this recipe?Let us know how it was!