Name: Zucchini Pizza Crust With Lemony Pea Pesto
Yield: Serves 4
Ingredients: 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 fresh lemon zest; Juice of 1 lemon; Pinch of sea salt; Freshly ground black pepper; 3 cups finely grated zucchini; 1–2 teaspoons sea salt; 1/2 cup almond flour; 2 tablespoons brown rice flour; 2 eggs, beaten; 2 cloves garlic, minced; 2 tablespoons nutritional yeast; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes; Freshly ground black pepper; Olive oil, for drizzling; Garnishes: arugula, grated fresh lemon zest, fresh lemon juice, and freshly ground black pepper

Image may contain Plant Scissors Blade Weapon Weaponry and Food

Photo by Katie Newburn

Zucchini is a surprisingly chameleon-like vegetable—I find myself using it frozen in morning smoothies, pureed in desserts, and, now, grated in pizza crust! Zucchini pizza is a great way to sneak in extra servings of vegetables, and it is naturally lower in carbohydrates and higher in fiber compared with traditional crusts.

Recipe information

Yield
Serves 4

Ingredients

For the Lemony Pea Pesto:

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 fresh lemon zest

Juice of 1 lemon

Pinch of sea salt

Freshly ground black pepper

For the Zucchini Crust and assembly:

3 cups finely grated zucchini

1–2 teaspoons sea salt

1/2 cup almond flour

2 tablespoons brown rice flour

2 eggs, beaten

2 cloves garlic, minced

2 tablespoons nutritional yeast

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes

Freshly ground black pepper

Olive oil, for drizzling

Garnishes: arugula, grated fresh lemon zest, fresh lemon juice, and freshly ground black pepper

Preparation

Make the pesto:
Step 1
Quick-thaw the peas by blanching in boiling water for 3 minutes or microwaving 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 in the refrigerator for up to 1 week.
Make the zucchini crust and assemble:
Step 2
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.
Step 3
Transfer the zucchini from the strainer to a nut-milk bag or cheesecloth. Wrapping the cloth around the zucchini entirely, 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.
Step 4
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 500ºF. 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.
Step 5
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.
Step 6
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.

Image may contain: Plant, Food, Fruit, and Vegetable

From Nutrition Stripped: 100 Whole-Food Recipes Made Deliciously Simple © 2013 by McKel Hill. Buy the full book from HarperCollins or from Amazon. Reprinted with permission by WilliamMorrow Cookbooks, an imprint of HarperCollins Publishers.

Recipe notes

See Related Recipes and Cooking Tips

37 Almond Flour Recipes for Nuttier Cookies, Cakes, and Dinners
Put the bag of almond flour in your pantry to good use with these recipes, including plenty of gluten-free desserts.
51 Zucchini Recipes for Using up All That Summer Squash
What other vegetable is this versatile? An unsung hero of the summer garden (and supermarket produce section), zucchini can be served raw, grilled, sautéed, spiralized, and more (it makes an incredible chocolate cake).
99 Pea Recipes for Every Table
Shelling peas, sugar snap peas, snow peas, pea shoots… We love them all.
Our 45 Favorite Pine Nut Recipes
Yes, pesto is amazing, but pine nuts add buttery richness to so many other dishes too. Here are some of our favorites.
4 Recipes That Go From Dinner Table to Lunchbox
Whether it's getting dinner on the table night after night or getting your children off to school with a healthy lunch, our latest recipe roundup has you covered.