Ingredients Serves 2 - 3
- 2 zucchini
- 1 tbsp ground flax seeds
- 1/2 cup chickpea or all-purpose flour
- 1 tbsp vegetable oil
- 1 tsp dried oregano/ thyme
- 3 cloves garlic
- 3 tbsp pine nuts
- 3 tbsp olive oil
- 3.5 oz/100 g fresh basil or spinahc
- 2 tbsp nutritional yeast (optional)
- 1/2 lemon
- 1 tsp salt
- 4 cherry tomatoes
- 15 black olives
- 1/4 red onion
Grate 2 medium-size zucchini using a smaller holes of a grater, or process them in a blender.
Place grated zucchini into a strainer over a deep bowl. Sprinkle with some salt, toss and let sit for 20 minutes.
Squeeze out as much liquid as possible from the zucchini with your hands.
Prepare a so called vegan flax egg. Mix 1 tablespoon of ground flax seeds with 3 tablespoons of water. Set aside for 5-10 minutes to thicken.
Combine zucchini, 1/2 cup of flour (I used chickpea flour, but you can use all-purpose flour), flax egg, 1 tablespoon of vegetable oil, 1 teaspoon of dried oregano or thyme in a bowl. Stir well with your hands to disperse the ingredients evenly.
Line the baking tray with a parchment paper, grease with some vegetable oil. Place the dough and spread it out into a round shape using a spoon.
Bake in a preheated to 400F/200C degrees oven for 20-25 minutes or until the top is slightly brown.
While the crust is in the oven, prepare the pesto sauce. Place into a blender 3 cloves garlic, 3.5 oz/100 g fresh basil or spinach leaves, 3 tablespoons of pine nutes, 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of salt. Optionally, add 2 tablespoons of nutritional yeast. Process until the ingredients are finely chopped and thoroughly combined.
Slice red onion, cut the black olives into halves.
Slice 4-5 cherry tomatoes.
Distribute the sauce over the top of zucchini crust.
Top the pizza with onion slices, tomatoes, olives and pine nuts. Place into the oven for additional 10 minutes.