This vegan zucchini and carrot crustless pizza is a colorful, nutrient-packed alternative to traditional pizza. The grated zucchini and carrot form a moist yet sturdy base that’s naturally low in carbs and full of fiber. Squeezing out the excess moisture ensures the crust holds together while providing a tender, flavorful foundation for your toppings.

The veggie base is seasoned with garlic, onion, and Italian herbs, giving it depth and richness even before the toppings are added. Once baked, it develops a slight golden edge and a hearty texture that feels satisfying in every bite. The tomato sauce adds a tangy, savory layer that complements the natural sweetness of the zucchini and carrot, while optional vegan cheese melts beautifully on top, creating a creamy, indulgent element.

Topped with colorful vegetables and garnished with fresh herbs, this crustless pizza is not only visually appealing but also packed with vitamins and plant-based goodness. It’s perfect for a weeknight dinner, a light lunch, or a party dish, offering all the comfort of pizza without the refined carbs or gluten.

Vegan Zucchini & Carrot Crustless Veggie Pizza

Ingredients

Veggie Base

• 1 medium zucchini, grated

• 1 medium carrot, grated

• ½ cup finely chopped onion

• 2 cloves garlic, minced

• 2 tbsp chickpea flour or oat flour (helps bind)

• 2 tbsp nutritional yeast (optional, adds cheesy flavor)

• ½ tsp salt

• ½ tsp black pepper

• 1 tsp Italian seasoning

Topping

• ½ cup tomato sauce or sugar-free marinara

• ½ cup vegan cheese (optional)

• ½ cup sliced bell peppers, mushrooms, or cherry tomatoes

• Fresh basil or parsley for garnish

Instructions

1. Preheat oven to 375°F (190°C) and lightly grease or line a baking dish.

2. Prepare the veggie base
   Grate zucchini and carrot and squeeze out excess moisture using a clean towel or cheesecloth. In a large bowl, combine the grated veggies, onion, garlic, chickpea flour, nutritional yeast, salt, pepper, and Italian seasoning. Mix until well combined; the mixture should hold together slightly.

3. Form the base
   Press the veggie mixture evenly into the prepared baking dish, forming a flat “crust” layer. Bake for 15–20 minutes, until slightly firm and edges start to brown.

4. Add toppings
   Spread tomato sauce evenly over the partially baked veggie base. Sprinkle vegan cheese on top if using, and arrange sliced veggies as desired.

5. Bake again
   Return to the oven and bake for an additional 10–15 minutes, until the toppings are cooked and the “cheese” has melted.

6. Serve
   Let cool for a few minutes, then slice and garnish with fresh basil or parsley. Serve warm.