I love getting creative with food! It makes me attracted to it when it comes out “artsy” for lack of a better term, (ya ya i’m weird). If you are looking for a healthy pizza idea for dinner without a flour based crust, you can always swap it for a vegetable base! I find that zucchini, portobello mushrooms, and of course cauliflower, work very well as vegetable based pizza crust recipes. Not only are they nutritious and delicious, but they have enough moisture (especially zucchini) to prevent them from drying out completely when placed in the oven. This is certainly a must try!


4 medium sized zucchini’s
1 tsp extra virgin olive oil
1 tbsp homemade pesto sauce (recipe will be uploaded in the “sides and others” category of my blog.
A handful of toppings of choice ( I used, grape tomatoes, red onions, mushrooms, and organic vegan rice cheese)

Preheat oven to 400 degrees F.

Wash and slice zucchini’s in half and make a shallow hole in the middle to create space for the toppings.

Brush some olive oil on the shallow surface (if your pesto sauce contains olive oil, then you can omit adding the extra tsp to the recipe, I only prefer to add s little bit because it gives it a crisper texture).

Add toppings listed above or toppings of choice (Note: when using rice cheese, it doesn’t have the same texture as regular mozzarella or cheddar so it doesn’t melt except it stays in the oven for s very long time, which isn’t recommended).

Bake for 15 minutes or until zucchini is set. I also had mine with a side of sliced persimmons and fresh raspberries. Total delight!

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