Gluten-free zucchini pizza
Zucchini pizza light: A tasty and wholesome gluten-free, 100% plant-based pizza alternative.
Made with Tomato & Basil Pasta Sauce
This sauce is crafted from flavorful Rossoro Tomatoes and uniquely delicate and sweet basil. The combination of rich tomatoes and fragrant basil brings magic to any meal.
Easy
Ingredients
-
12
oz
zucchini
-
2 1/2
tbsp
cornstarch
-
2 1/2
tbsp
chickpea flour
-
2
tbsp
water
-
t.t.
salt
-
t.t.
pepper
Toppings
-
1
cup
Mutti Basil Pasta Sauce
-
1
cup
meltable plant-based cheese
-
fresh basil leaves as needed
Share the ingredient list
Gluten-free zucchini pizza: Method
- In a small bowl, combine the chickpea flour and water. Stir until you achieve a smooth batter. Set aside.
- Trim the ends of the zucchini, then grate them using a medium grater.
- Transfer the grated zucchini to a fine cheesecloth or a clean kitchen towel. Squeeze out as much liquid as possible, this step is crucial for the right texture.
- Place the drained zucchini in a large bowl. Add the chickpea batter, cornstarch, salt, and pepper to taste. Mix thoroughly until you get a compact but slightly sticky mixture.
- Form the mixture into a ball and place it in the center of a baking tray lined with parchment paper and lightly oiled. Flatten it using your fingertips into a thin, even round.
- Bake in a preheated static oven at 430°F (220°C) for about 18–20 minutes, or until lightly golden and set.
- Remove the zucchini base from the oven. Spread the Mutti Pasta Sauce with Basil over the surface, leaving a small border. Top with the plant-based melting cheese. Return to the oven for an additional 2–3 minutes until the cheese is melted.
- Let the zucchini pizza rest for a couple of minutes before serving. Garnish with fresh basil leaves and a drizzle of olive oil.
