Here is a new twist on veggie pizza! I just made this over last weekend and it was a success! I suggest eating it in the first day or two… 3 days it is a little mushy and no longer looks as appetizing. 😀 Haha!

Vegetable Pizza with Zucchini Crust

(I doubled the recipe to make it fit this jelly roll pan)

4 cups shredded raw zucchini

1/2 tsp salt

1 egg beaten well

1 TBSP nutritional yeast

Heat oven to 350 degrees. Shred the zucchini and sprinkle salt over it. Mix well. Let it sit a few minutes. Pour the beaten egg over it and mix well. Add nutritional yeast and mix well. Pour into a greased 9×13 baking dish and spread it out thinly. Bake for 20-30 minutes or till the zucchini looks a little toasted and the crust has “set up”. (Baking time may vary depending on your oven). Let crust cool while you make a batch of Homemade Hummus.

Filling: Homemade Hummus or prepared pesto.

When crust is cooled, spread with 1/2 -2/3 cup of hummus. It should be 1/4 inch thick or a little more.  In the picture above, I used half hummus and a 5 ounce jar of prepared pesto. So you will only need a half jar (2.5 ounces) of pesto for this recipe!

Topping: Half a bag of shredded Power Blend Superfoods or 5 ounces of your own chopped veggies. Sprinkle over the hummus and press the raw veggies down a little to make them stick better.

Serve immediately. Refrigerate leftovers and eat the next day.

Cheers to a new recipe! 🙂

~Coach Shannon