Zucchini & Carrot Crustless Veggie Pizza (Vegan + Gluten-Free)

Ingredients:

For the Base:

• 1 cup grated zucchini (squeezed to remove excess moisture)
• 1 cup grated carrot
• 3 tablespoons ground flaxseed (or chia seeds)
• 6 tablespoons water
• 1/4 cup gluten-free oat flour (or almond flour)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Toppings:

• 1/2 cup pizza sauce (vegan-friendly)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup black olives, sliced
• 1/4 cup red onion, thinly sliced
• 1/2 cup vegan cheese (optional)
• Fresh basil leaves, for garnish

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Instructions:

1. Preheat Oven:
   Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
2. Prepare the Flax Egg:
   In a small bowl, mix ground flaxseed with water. Let it sit for 5-10 minutes to thicken.
3. Mix the Base:
   In a large bowl, combine grated zucchini (make sure to squeeze out as much water as possible) and grated carrot. Add the flax egg, gluten-free oat flour, garlic powder, onion powder, oregano, salt, and pepper. Mix well to form a thick, sticky mixture.
4. Shape the Crust:
   Transfer the mixture to the prepared baking tray. Spread it out into a round or rectangular pizza shape, about 1/4 inch thick.
5. Bake the Crust:
   Bake in the preheated oven for 20-25 minutes, or until the edges are golden and firm.
6. Add Toppings:
   Remove the crust from the oven. Spread pizza sauce evenly over the base. Add cherry tomatoes, olives, red onion, and vegan cheese if using.
7. Final Bake:
   Return to the oven for another 10-12 minutes, until the toppings are heated through and the cheese is melted (if using).
8. Serve:
   Garnish with fresh basil leaves. Slice and serve warm!

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Tips:

• You can swap out toppings based on your favorite veggies.
• Make sure to really squeeze out the zucchini to avoid a soggy base.
• Serve with a side salad for a complete meal.

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