Low Fat Raw Vegan Zucchini Pizza Crust (hclf, nut- and gluten-free)
Sweet Simple Vegan
Sweet Simple Vegan
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  • Raw
  • 3 large zucchini, the straighter the shape the better 1 small roma tomatoes ½ cup sun dried tomatoes (oil- and salt-free) 3 tbs chopped basil 3 leaves fresh oregano 2 tbs fresh parsley 3 stalks green onion 2 medjool dates, pitted 1.5 tbs ground chia seeds 3 tbs water Toppins of choice, such as: Marinara Sauce Spinach Roasted Asparagus Tomatoes Nutritional Yeast Carrots Instructions Crust Using a spiralizer, create noodles with 2 zucchini. (I used the thick noodle blade)* Roughly chop and blend together the sun dried and fresh tomatoes, remaining zucchini, dates, chia seeds and water until smooth. Add in the remaining ingredients and pulse until combined. In a large bowl, mix together the sauce from the blender with the zucchini noodles. Place onto a lined dehydrator tray about 1/" thick. Make sure it is uniform all throughout. (You can make 1 large crust (what I did) or two small crusts.)* Dehydrator at 115 for about 12 hours, or until the top is fully dry. Flip and dry for 2-3 more hours, or until fully dry. Remove the crust from the dehydrator, and cool for 10 minutes. Toppings: Add toppings and sauce of your choice. I used: Optional: Dehydrate with toppings for another 2-4 hours before serving. Notes If you do not have a spiralizer, you can also use a Julienne peeler.I use this dehydrator. It is affordable and compact. In order to make the pizza, I lined the bottom piece with parchment paper.Get free shipping on a Vitamix here :) 3.2.2802 Disclaimer: This page may contain affiliate links, which simply means that I earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!



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