Zucchini Pizza Crust with a White Cream Sauce

Lets be real for a moment, eating pizza while following a gluten free vegan lifestyle can be challenging at times.  Yes chain pizza stores are starting to catch on and make gluten free crusts or have vegan cheese options, but are they really that good for you?  I sometimes want to eat pizza and not feel guilty, and how could you feel guilty if the pizza you were eating was made out of mainly whole foods.

The recipe below is for a gluten free vegan pizza mainly consisting of whole foods, it is a thinner crust and kind of has a thick pancake consistency.  So yes it will never taste like pizza from a box but at least you will get some nutritional value from this one.

Here’s how to make it-

Crust:

1 cup chickpea flour

1 tsp baking powder

½ tsp sea salt

1 tsp garlic powder

1 cup shredded yellow zucchini

½ cup warm water

Add all dry ingredients into a bowl and mix.  Now add the zucchini and water and mix well.

Heat a large cast iron frying pan at medium and grease with grapeseed oil or coconut oil.  Pour batter into the pan and smooth out with the back of a spoon (make sure it’s not too and has holes).  Let batter cook for approx. 10 mins or until it is cooked all the way through.  Then flip and cook for 5 mins. Take off stove for next part.

White Cream Sauce:

½ cup soaked cashews (either soak overnight or boil for a half hour)

½ tsp garlic powder

½ tsp sea salt

¼ cup water

¼ tsp dried oregano

4 fresh basil leaves

½ tbsp. apple cider vinegar

Heat oven to 350 degrees Fahrenheit.  Add  all ingredient into a mini food processor or a high powered blended and blend until smooth.  Spread sauce on pizza crust you cooked in the cast iron pan, and then add toppings of your choosing (I just used kale and red onions) and then top with dairy free cheese.  Place in oven and bake for approx. 12 mins or until cheese melts.

Take out of oven and let cool, take out of pan and cut in a cutting board.  Enjoy!

Please comment to let me know how it turns out for you!