Zucchini Pizza Crust With Lemony Pea Pesto

This zucchini pizza crust as a healthy twist on your favorite traditional pizza dough. Filled with greens, this pizza packs a nutritional punch!

BASE INGREDIENTS

• 3 cups finely grated zucchini
• 1 to 2 tsp sea salt
• 1/2 cup almond flour
• 2 tbsp brown rice flour
• 2 eggs, beaten
• 2 cloves garlic, minced
• 2 tbsp nutritional yeast
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Freshly ground black pepper
• Olive oil, for drizzling
• Lemony Pea Pesto (recipe follows)
• Garnishes: arugula, grated fresh lemon zest, lemon juice, and freshly ground black pepper

Method

Place the grated zucchini in a strainer, sprinkle the salt on top, and gently toss until the salt is distributed.

Allow the zucchini to sit and sweat excess moisture for 45 to 60 minutes.

Transfer the zucchini from the strainer to a nut milk bag or cheesecloth. Wrap the cloth completely around the zucchini and use your hands to squeeze out any excess liquid. Repeat the process until the zucchini no longer releases liquid. Place the zucchini in a large bowl and add the flours, eggs, garlic, nutritional yeast, oregano, red pepper flakes, and black pepper to taste.

Stir to combine well.

Position one rack in the middle of the oven and another in the top position. Place a pizza stone (for a crispier crust) or a baking sheet lined with parchment paper on the middle rack.

Preheat the oven to 500 ̊F. Place a large piece of parchment paper on a clean countertop and drizzle it with olive oil. Spread the zucchini dough onto the parchment paper and form the dough into a large 10-inch round or oval, about 1/2 inch thick.

Transfer the dough from the parchment paper directly to the hot pizza stone or lined baking sheet and bake for 20 minutes. Flip the pizza crust over and bake for an additional 10 minutes, until the crust is firm-crisp.

Carefully remove the crust from the oven, spoon on the pesto to the desired thickness, and bake on the top rack for 5 to 7 minutes, until the pesto is warm. Remove from the oven. Top with garnishes, if desired, and serve immediately.

PESTO INGREDIENTS

• 1 (10-ounce) bag frozen peas
• 2 tbsp pine nuts, toasted (see page 42 of the recipe book )
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp filtered water
• 2 tbsp hemp seeds
• 1 tbsp grated fresh lemon zest
• Juice of 1 lemon
• Pinch of sea salt
• Freshly ground black pepper

Method

Quick-thaw the peas by blanching in boiling water for 3 minutes or until soft.

In a food processor or high-speed blender, combine the peas, pine nuts, garlic, oil, water, hemp seeds, lemon zest, lemon juice, salt, and pepper to taste and pulse until the mixture is well combined and thick.

Adjust seasonings to taste. Store in an airtight glass container.

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