A gluten-free pizza crust made with zucchini and topped with a lemony pea pesto, arugula, and pine nuts for a simple and delicious dinner recipe.
It’s been three whole weeks since the release of the NS Cookbook but I’ve still got several recipes to share! Today I’m sharing one of my favorites from the cookbook – Zucchini Pizza Crust with Lemony Pea Pesto. It’s a gluten-free pizza crust made with zucchini and topped with a lemony pea pesto, arugula, and pine nuts for a simple and delicious dinner recipe. I’m positive you’ll love this one! Keep reading for the recipe.
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. This recipe pays homage to a cauliflower crust, which is one of my most popular recipes from the blog. Both of these recipe components — the crust and the pea pesto — can be enjoyed on their own, yet when combined, it’s evident they’re meant to be enjoyed together.
What’s the verdict?
What do you think of zucchini in pizza crust? I’ve seen a lot of you make this one at home, so if you decide to make it for yourself share it with #NScookbook so I can see! Seeing you guys bring the cookbook to life is probably one of my favorite things ever, so please share! I hope you enjoy this one, and if you liked it or have any suggestions, let me know in the comments!
Photos by Katie Newburn
p.s Love this recipe and want over 100 other recipes not found on the NS blog? Get them in the #NScookbook!