Zucchini Pizza Recipe With Lemon-Pea Pesto

Zucchini Pizza Recipe With Lemon-Pea Pesto

Photograph by Katie Newburn

Recipe by McKel Hill, creator of the Diet Stripped Cookbook

Zucchini pizza is an effective way to sneak in further servings of greens, and it’s naturally decrease in carbohydrates and better in fiber in contrast with conventional crusts. This recipe pays hom­age to a cauliflower crust, which is certainly one of my hottest recipes from the Diet Stripped weblog. Each of those recipe parts, the crust and pea pesto, could be loved on their very own, but when mixed, it’s evident they’re meant to be loved collectively.

RELATED: Pear and Prosciutto Pizza Recipe

Zucchini Pizza Recipe With Lemon-Pea Pesto

Serves 4


three cups finely grated zucchini
1 to 2 teaspoons sea salt
half of cup almond flour
2 tablespoons brown rice flour
2 eggs, crushed
2 cloves garlic, minced
2 tablespoons dietary yeast
1 teaspoon dried oregano
half of teaspoon purple pepper flakes
Freshly floor black pepper
Olive oil, for drizzling
Lemony Pea Pesto (recipe follows)
Garnishes: arugula, grated contemporary lemon zest, contemporary lemon juice, and freshly floor black pepper


  • Place the grated zucchini in a strainer, sprinkle the salt on prime, and gently toss till the salt is distributed. Permit the zucchini to take a seat and sweat extra moisture for 45 to 60 minutes.
  • Switch the zucchini from the strainer to a nut-milk bag or cheesecloth. Wrapping the fabric across the zucchini solely, use your fingers to squeeze out any extra liquid. Repeat the method till the zucchini now not releases liquid. Place the zucchini in a big bowl and add the flours, eggs, garlic, dietary yeast, oregano, purple pepper flakes,and black pepper to style. Stir to mix effectively.
  • Place one rack in the midst of the oven and one other within the prime place. Place a pizza stone (for a crispier crust) or a baking sheet lined with parchment paper on the center rack. Preheat the oven to 500˚F.
  • Place a big piece of parchment paper on a clear countertop and drizzle it with olive oil. Unfold the zucchini dough onto the parchment paper and kind the dough into a big 10-inch spherical or oval, about half of inch thick.
  • Switch the dough from the parchment paper on to the recent pizza stone or lined baking sheet and bake for 20 minutes. Flip the pizza crust over and bake for an extra 10 minutes, till the crust is firm-crisp. Rigorously take away the crust from the oven, spoon on the pesto to the specified thickness, and bake on the highest rack for five to 7 minutes, till the pesto is heat. Take away from the oven. High with garnishes, if desired, and serve instantly.
  • Lemony Pea Pesto

    Makes about 1 half of cups


    1 (10-ounce) bag frozen peas
    2 tablespoons pine nuts, toasted
    2 cloves garlic, minced
    2 tablespoons olive oil
    2 tablespoons filtered water
    2 tablespoons hemp seeds
    1 tablespoon grated contemporary lemon zest
    Juice of 1 lemon
    Pinch of sea salt
    Freshly floor black pepper


  • Fast-thaw the peas by blanching in boiling water for three minutes or microwaving till gentle.
  • In a meals processor or high-speed blender, mix the peas, pine nuts, garlic, oil, water, hemp seeds, lemon zest, lemon juice, salt and pepper to style and pulse till the combination is effectively mixed and thick.
  • Regulate seasonings to style. Retailer in an hermetic glass container within the fridge for as much as 1 week.
  • This recipe is from Diet Stripped by McKel Hill, MS, RDN. Copyright © 2016 by McKel Hill. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

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