Zucchini crust pizza with beet hummus spread is the best lightened up version of regular cheese pizza I’ve ever tried! You can load it up with as many veggies as you like! Gluten-free.
Happy 4th of July!!!
Do you have any fun plans for the holiday? We went to a friends party yesterday and spent most of the day relaxing, swimming, and playing with sparklers. It was one of those parties where everyone brings a dish and you end up with a huge spread– I mean gigantic!
We brought cilantro lime bean salad. It’s one of my favorite dishes to bring to parties or any activities that you do outside because the dressing is olive oil based so you don’t have to worry about keeping it cold. Plus, it goes with pretty much everything!
I wish I could have brought this zucchini crust pizza to the party for everyone to try but I would have had to make 5-6 of them for everyone to get a taste! I think it’s more of a small group sized appetizer or for one of those days when you need a pizza all to yourself. I think we all have days like that!
I was honestly shocked at how pizza-like the crust actually tasted. It’s all zucchini and oat flour but the pizza seasonings really gave the pizza taste I was looking for.
Zucchini Crust Pizza Toppings – Beet Hummus
It’s not that I don’t like tomato sauce, but I just wanted something different than the traditional. I thought beet hummus would be a perfect “sauce” because I love to dip zucchini sticks in it so I already knew the flavors went well together.
Have you tried beet hummus yet? I first tried it after my friend Joscelyn, over at WifeMamaFoodie, posted about it on Instagram during the super bowl. I was so intrigued by the color I just had to try it. The problem was I had never been that crazy about beets because I’d only had them cold in salads before.
Once I started experimenting with them, I was hooked. My all time favorite beet recipe is —> roasted beet & onion salad with feta cheese. It’s so addicting! The roasted beets, caramelized onions, and tangy feta cheese is the most delicious flavor combo ever. Think you don’t like beets? Try it and I promise it will change your mind!
Last week, I was craving pizza (as usual) but I’ve been trying to cut back on my beloved cheese, so I thought a “raw” pizza would be perfect. I cooked the zucchini oat flour crust first and then topped it with the hummus and lots of fresh toppings.
If you just want to make the zucchini crust pizza base, you can always swap our the beet hummus for tomato sauce or add some cheese if you’re in the mood. I think some goat cheese or fresh mozzarella would be delicious.
The Secret to the Best Zucchini Crust Pizza
Doesn’t the zucchini crust pizza just scream summer to you? I love all of the bright colors and the fresh veggies! The beet hummus spread is such a beautiful pink color and the green arugula is the perfect contrast. Blueberries are not traditional pizza toppings, but they give the perfect little pop of sweetness that cuts right thru the bite from the arugula.
The crust held up very well, I was very impressed with how sturdy it was. It held together when I picked it up and supported all the toppings. It doesn’t get extra crispy like a flour-based slice of pizza might if you put it on a pizza stone, but it definitely hit the spot for my pizza craving in a much healthier way than a cheese-loaded pizza would have.
The secret to making the perfect zucchini crust is 1) to make sure you squeezed out as much water out of the zucchini as possible and 2) to bake it on an aerated pizza pan. All the little holes let the heat hit all areas of the pizza and crisp the crust. I’ve tried making it in a pan and on the stone but my favorite crust was made on the aerated pan. The pizza stone would be my 2nd choice if you don’t have an aerated pizza pan.
- Zucchini Crust -
- 3 large zucchini, grated
- ½ cup gluten free oat flour
- ½ cup parmesan cheese
- 2 tsp pizza seasonings
- 2 eggs
- Sea salt and pepper
- Aerated pizza pan
- Parchment paper
- Note - If your pizza seasoning mix doesn't have any garlic in it, add ¼ tsp of garlic powder.
- Beet Hummus -
- medium red beet, roasted or boiled
- oz can chick peas, drained and rinsed (I've also used cannellini or great northern beans)
- Juice of one lemon
- 2-3 Tbsp olive oil
- ¼ tsp garlic powder
- Note - If it's too thick, add a little bit more olive oil or water.
- Pizza Toppings -
- ¼ cup blueberries
- ½ small red onion, sliced
- ½ cup cherry tomatoes, cut in half
- 8-10 arugula leaves
- ¼ tsp sea salt and pepper to taste
- Zucchini pizza crust -
- Grate the zucchini into a strainer over a plate or in the sink. Sprinkle ¼ tsp of salt over the top. Let it sit for 30 minutes. Put zucchini into cheesecloth or a thin towel and squeeze to get rid of any leftover water. Get it as dry as possible.
- Preheat oven to 450 degrees.
- Add oat flour, parmesan cheese, and pizza seasonings. Mix.
- Push the dough to one side of the bowl. Add the 2 eggs in on the other side and lightly wisk them. Combine the whisked eggs with the zucchini dough.
- Line the pizza pan with parchment paper. Scoop your dough onto the paper and spread it out using your fingers. Pinch the edges a little bit to give it a crust shape.
- Bake for 12-15 minutes or until the pizza is lightly browned on top.
- Beet Hummus -
- Add all beet hummus ingredients to a blender. Blend on high until completely smooth and creamy.
- Pizza -
- Spread the beet hummus on top of the zucchini crust and top with arugula, red onions, cherry tomatoes, blueberries and a drizzle of olive oil.
- Note - You can bake it for 2-3 minutes to warms the toppings or serve it raw like I did.
I hope you all have a wonderful holiday with your family and friends!
What toppings would you put on a zucchini crust pizza? Let me know in the comments!
NEVER MISS A STACEY HOMEMAKER CREATION!
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