🥒 Zucchini & Carrot Crustless Veggie Pizza (Vegan + Gluten-Free)
If you love pizza but want a lighter, veggie-packed option, this Crustless Zucchini & Carrot Pizza is a game changer! Instead of dough, fresh shredded zucchini, carrots, and onions get mixed with a simple vegan batter, then baked until golden and cheesy on top. It’s wholesome, gluten-free, and ridiculously satisfying.
This recipe is perfect for when you’re craving comfort food but still want to load up on veggies. Serve it as a light dinner, party appetizer, or even a fun breakfast-for-dinner meal.
Ingredients
- 1 medium zucchini, shredded
- 1 large carrot, shredded
- ½ small red onion, thinly sliced
- ½ cup chickpea flour (or all-purpose gluten-free flour)
- ½ cup plant-based milk
- 2 tbsp nutritional yeast (for cheesy flavor)
- 1 tsp baking powder
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt & pepper, to taste
- ½ cup vegan shredded cheese (optional, but highly recommended)
- Fresh herbs (dill, parsley, or basil) for garnish
Instructions
- Preheat the oven
Set oven to 375°F (190°C). Grease or line a round baking dish or pizza pan. - Prepare the veggies
Shred zucchini and carrot. Squeeze out excess liquid from zucchini using a towel to prevent sogginess. Add onion slices. - Make the batter
In a bowl, whisk together chickpea flour, plant milk, nutritional yeast, baking powder, garlic powder, smoked paprika, salt, and pepper until smooth. - Combine & pour
Toss veggies into the batter and mix well. Pour mixture into the prepared pan, spreading evenly. - Top & bake
Sprinkle vegan cheese on top (if using). Bake for 25–30 minutes, until firm and golden brown. - Slice & serve
Let cool slightly, then cut into wedges. Garnish with fresh herbs and enjoy warm.
Variations & Tips
🍅 Add more veggies – try bell peppers, mushrooms, or spinach.
🌶️ Spice it up – add chili flakes or jalapeños for heat.
🧀 Extra cheesy – mix vegan cheese into the batter for a gooier result.
🥔 Different base – swap carrots with shredded sweet potato for a sweeter twist.
