Zucchini & Carrot Crustless Veggie Pizza
Zucchini & Carrot Crustless Veggie Pizza 🍕
This Zucchini & Carrot Crustless Veggie Pizza is low-carb, high-veggie, and entirely delicious. Shredded zucchini and carrots get mixed with a simple savory batter, spread into a round “pizza,” and baked until golden with lightly crisp edges. No dough, no fuss — just a colorful, sliceable veggie pizza that works for lunch, dinner, or meal prep.
I love how the vegetables stay tender while the top turns golden and flavorful. It cuts into clean wedges just like pizza, and leftovers reheat beautifully. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Crustless Veggie Pizza 💚
- 🌱 Completely vegan and dairy-free
- 🥒 Loaded with zucchini and carrots
- 🍕 Pizza-style wedges with no dough
- ⚡ Lower carb than traditional pizza
- ⏱️ Simple mix, pour, and bake
- 🧊 Great for leftovers and meal prep
The Secret to a Firm, Sliceable Crustless Pizza
Squeezing the grated zucchini well is the most important step — extra water will keep the pizza from setting. A chickpea flour batter gives structure and a savory, almost eggy texture without any eggs. Spreading the mixture into a thin, even round helps it bake golden on top while staying tender inside.
Frequently Asked Questions ❓
Do I really need to squeeze the zucchini? 🥒
Yes. After grating, wrap the zucchini in a clean kitchen towel and squeeze firmly. This keeps the pizza from turning soggy and helps it slice cleanly.
Can I make it gluten-free? 🌾
Yes. Chickpea flour is naturally gluten-free. If you use all-purpose flour instead, swap it for a 1:1 gluten-free blend.
How should I store leftovers? 🧊
Keep in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer to bring back the golden edges.
🌱 Zucchini & Carrot Crustless Veggie Pizza
Ingredients 🛒
- 2 medium zucchini (about 400 g), grated and well squeezed
- 2 medium carrots, grated
- ½ small red onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup (120 g) chickpea flour
- 3 tablespoons nutritional yeast
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano or Italian seasoning
- Optional: 2 tablespoons chopped fresh dill or parsley
- 1 cup (240 ml) unsweetened plant milk
- 2 tablespoons olive oil
- Optional: ½ cup shredded vegan cheese for extra golden top
Instructions 👩🍳
- Preheat oven to 400°F (200°C). Line a 10–12 inch round pizza pan or baking sheet with parchment paper and lightly grease it.
- Grate the zucchini, then squeeze out as much liquid as possible in a clean kitchen towel. Grate the carrots and slice the onion.
- In a large bowl, combine the squeezed zucchini, carrots, onion, garlic, and fresh herbs if using.
- In a separate bowl, whisk together the chickpea flour, nutritional yeast, baking powder, salt, pepper, and oregano.
- Add the plant milk and olive oil to the dry ingredients and whisk until you have a smooth, pourable batter.
- Pour the batter over the vegetables and mix until everything is evenly coated.
- Spread the mixture into a round, even layer on the prepared pan (about ½ inch thick). Sprinkle vegan cheese on top if using.
- Bake for 30–35 minutes, until the top is golden and the center is set. Cool for 8–10 minutes, then slice into wedges like pizza.
Nutrition
| Nutrient | Per slice (1/8) |
|---|---|
| Calories | 120 |
| Protein | 6g |
| Net carbohydrates | 11g |
| Total carbohydrates | 14g |
| Fiber | 3g |
| Total fat | 5g |
| Sodium | 320mg |
Estimates based on chickpea flour and unsweetened plant milk, without extra vegan cheese. Exact numbers may vary by brand and vegetable size.
Notes & Tips 💡
- Squeezing the zucchini well is the difference between a sliceable pizza and a soggy bake.
- Chickpea flour gives the best savory, sturdy texture and keeps it gluten-free.
- For extra “pizza” flavor, add a pinch of smoked paprika or a few sliced olives on top before baking.
- Serve with a simple salad or a drizzle of the vegan cheese sauce if you have some on hand.
This Zucchini & Carrot Crustless Veggie Pizza is low-carb, high-veggie, and surprisingly satisfying. An easy golden bake you’ll want to make on repeat. 🍕🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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