Vegan Zucchini & Carrot Crustless Veggie Pizza 🍕✨

(Healthy, Gluten-Free & Flavor-Packed)

If you love pizza but want something lighter, healthier, and packed with vegetables, this Vegan Zucchini & Carrot Crustless Veggie Pizza is the perfect alternative. Made without traditional dough, this recipe swaps the crust for a savory base of grated zucchini and carrots—creating a dish that’s low-carb, gluten-free, and incredibly satisfying.

It’s everything you love about pizza—melty toppings, rich tomato sauce, and bold flavors—without the heaviness. Perfect for quick dinners, meal prep, or a guilt-free comfort meal.

Why You’ll Love This Crustless Veggie Pizza

• 100% vegan & dairy-free

• Naturally gluten-free and low-carb

• Packed with vegetables

• Easy and quick to prepare

• Great for weight-conscious eating

• Customizable with your favorite toppings

This recipe proves you don’t need dough to enjoy pizza flavors.

Ingredients You’ll Need

For the Veggie Base:

• 1 medium zucchini, grated

• 1 medium carrot, grated

• 2 tbsp chickpea flour (or oat flour)

• 1 tbsp ground flaxseed + 2 tbsp water (flax egg)

• 1/2 tsp garlic powder

• 1/2 tsp dried oregano

• Salt and black pepper to taste

For the Toppings:

• 1/2 cup pizza sauce or marinara

• 1/2 cup vegan shredded cheese

• Sliced bell peppers

• Mushrooms, sliced

• Olives

• Fresh basil or oregano

Step-by-Step Instructions

1. Prepare the Veggie Base

Place grated zucchini and carrot in a clean towel and squeeze out as much moisture as possible. This step is crucial for a firm base.

2. Mix the Base

In a bowl, combine squeezed vegetables with chickpea flour, flax egg, garlic powder, oregano, salt, and pepper. Mix until well combined.

3. Bake the Base

Preheat oven to 200°C (400°F). Line a baking tray with parchment paper. Spread the mixture into a thin round or rectangular shape.
Bake for 20–25 minutes, until firm and lightly golden.

4. Add Toppings

Remove from oven, spread pizza sauce evenly, sprinkle vegan cheese, and add vegetables.

5. Bake Again

Return to oven and bake for another 10–12 minutes, until cheese melts and edges are crisp.

6. Slice & Serve

Garnish with fresh herbs, slice, and serve warm.

Serving Suggestions

• Serve with a fresh green salad

• Pair with roasted vegetables

• Enjoy as a light dinner or lunch

• Cut into squares for a party appetizer

Storage Tips

• Refrigerator: Store leftovers for up to 3 days

• Reheat in oven or air fryer for best texture

• Not freezer-friendly due to veggie base

Health Benefits

Zucchini and carrots are rich in fiber, vitamins, and antioxidants, while chickpea flour adds plant-based protein. This crustless pizza is nourishing, filling, and easier to digest than traditional pizza.

Recipe Variations

• Spicy Version: Add chili flakes or jalapeños

• Mediterranean Style: Add sun-dried tomatoes and artichokes

• Protein Boost: Add chickpeas or lentils on top

• Oil-Free: Skip cheese and use extra veggies

Final Thoughts

This Vegan Zucchini & Carrot Crustless Veggie Pizza 🍕✨ is a delicious way to enjoy pizza flavors in a lighter, veggie-forward form. It’s simple, satisfying, and perfect for anyone looking for a healthy twist on a classic favorite.

Once you try it, you’ll be amazed at how flavorful crustless pizza can be!