How do I ensure my almond meal crust holds together?

The recipe uses psyllium husk as a binder; start with 1/4 cup water and adjust by adding more water or almond meal as needed until the dough forms a workable ball.

Can I substitute the fresh herbs in the crust?

Yes, the recipe suggests using 2 teaspoons of dried oregano or 2 tablespoons of fresh herbs, offering flexibility based on what you have available.

What can I use if I don't have cashews for the parmesan?

While the recipe specifically calls for cashews, you could explore other nut-based parmesan alternatives or use your favorite store-bought vegan cheese as suggested for the topping.

How should I arrange the toppings for the best result?

After lightly saucing the base, add tomatoes followed by zucchini, repeating in circles or spirals if making a round pizza, then finish with chopped onions and vegan parmesan.

What's the best way to store leftover Tomato Zucchini Pizza?

Once baked, carefully remove, slice, and serve hot; any leftovers should be stored in an airtight container in the refrigerator to maintain freshness.

9 years ago

Tomato Zucchini Pizza With Almond Crust
[Vegan, Gluten-Free]

CC By: Christa Clark

Author Bio

Count your colors, not your calories! Vibrant recipes that tantalize your tastebuds. Christa Clark is a... Read More

Order with Instacart Download Our App

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

Tomato Zucchini Pizza With Almond Crust [Vegan, Gluten-Free]

Summertime is here! Some things that comes into an abundance during these sunny months are tomatoes and zucchini. We love the combination of them baked together. The flavors compliment each other so well and the colors are undeniably beautiful. You will love them on top of this one-of-a-kind almond meal... Read More

Ingredients You Need for Tomato Zucchini Pizza With Almond Crust [Vegan, Gluten-Free]

For the Almond Meal Crust:

2 1/2 cups of almond meal
2 tablespoons psyllium husk
2 teaspoon dried oregano or 2 tablespoons fresh herbs
1 teaspoon red pepper flakes, to taste
1/2 teaspoon sea salt
1 teaspoon garlic powder or 1-2 minced cloves
1/4 cup finely diced onion
1/4 to 1/2 cup water

For Topping:

Pizza sauce
Tomatoes
Zucchini
Onion

For the Cashew Parmesan:

1/2 cup cashews
1/4 cup nutritional yeast
2 tablespoons garlic salt

Order with Instacart Download Our App

How to Prepare Tomato Zucchini Pizza With Almond Crust [Vegan, Gluten-Free]

Preheat your oven to the highest temperature while preparing the pizza.
In a medium-large bowl add your dry ingredients (almond meal, psyllium husk, oregano or Italian seasonings, red pepper flakes, salt, and garlic powder) and whisk together.
Add your wet ingredients (water, onion, fresh herbs, and garlic) and mix until well combined. For the water start with 1/4 cup and add more almond meal or water as needed.
Knead the dough until it forms together into a ball shape and is easy to work with.
Take a pan lined with parchment paper and press the dough into desired shape.
Top with a spoonful of sauce, lightly covering the base.
Add a tomato, followed by a zucchini, repeating circling and spiraling out if making a circle.
Top with chopped onions and vegan parmesan or your favorite vegan cheese. Make the vegan parmesan by blending all the parmesan ingredients together.
Bake for 20-25 minutes or until golden edges and easy to remove from the pan. Carefully remove, slice, and serve hot.