Zucchini Crust Pizza with Beet Hummus Spread
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.
Servings 1 pizza
Beet Hummus -
- 1 medium red beet (roasted or boiled)
- 1 1/2 cups chick peas (I've also used cannelloni or great northern beans)
- Juice of one lemon
- 2-3 Tbsp olive oil
- 1/4 tsp garlic powder
Pizza Toppings -
- 1/4 cup blueberries
- 1/2 small red onion (sliced)
- 1/2 cup cherry tomatoes (cut in half)
- 1 handful baby arugula leaves
- 1/4 tsp sea salt and pepper to taste
Preheat the oven to 450 degrees.
Zucchini pizza crust - Grate the zucchini into a strainer over a plate or in the sink. Sprinkle 1/4 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.
Add oat flour, parmesan cheese, and pizza seasonings to the zucchini. Mix to combine.
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.
Serving: 4g | Calories: 1453kcal | Carbohydrates: 156g | Protein: 73g | Fat: 64g | Saturated Fat: 17g | Cholesterol: 361mg | Sodium: 1632mg | Potassium: 3996mg | Fiber: 36g | Sugar: 45g | Vitamin A: 75.4% | Vitamin C: 247.6% | Calcium: 105.2% | Iron: 95.4%