These six vegetable-based pizza crusts offer a variety of textures and flavors, serving as healthy and tasty alternatives to traditional flour-based dough. From the light cauliflower crust to the sweet butternut squash base, they are ideal for those looking to incorporate more vegetables into their meals while still enjoying the classic pizza experience.
1. Cauliflower Crust
Ingredients:
- 1 large cauliflower head, grated
- 1 egg, beaten
- 100 g shredded mozzarella cheese
- 25 g grated Parmesan cheese
- 1 tsp dried oregano
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions:
- Prepare the cauliflower: Grate the cauliflower into small rice-sized pieces using a box grater or pulse it in a food processor. Steam or microwave the cauliflower until tender (about 5 minutes). Allow it to cool slightly, then transfer it to a clean kitchen towel and squeeze out as much water as possible.
- Mix the ingredients: In a large bowl, combine the cauliflower, egg, mozzarella, Parmesan, oregano, garlic powder, salt, and pepper. Stir until well mixed.
- Shape the crust: Preheat the oven to 200°C. Line a baking sheet with parchment paper and press the cauliflower mixture into a round pizza crust, approximately 0.5 cm thick.
- Bake: Bake for 20-25 minutes until the crust is golden brown and crispy at the edges.
- Top and serve: Add your preferred pizza toppings and bake for another 10 minutes. Enjoy a crispy, low-carb alternative to traditional pizza dough!
2. Zucchini Dough
Ingredients:
- 2 large zucchinis, grated
- 2 eggs, beaten
- 100 g shredded mozzarella cheese
- 50 g almond flour
- 1 tsp dried basil
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions:
- Prepare the zucchini: Grate the zucchinis and place them in a clean towel. Squeeze out as much moisture as possible to avoid a soggy crust.
- Mix the dough: In a bowl, combine the grated zucchini, eggs, mozzarella, almond flour, basil, garlic powder, salt, and pepper. Mix until everything is well combined.
- Shape the dough: Preheat the oven to 190°C. Line a baking sheet with parchment paper and spread the zucchini mixture into a round or rectangular pizza shape, about 0.5 cm thick.
- Bake: Bake for 20-25 minutes until the crust is firm and golden brown at the edges.
- Top and finish: Remove from the oven, add your desired toppings, and bake for an additional 10-12 minutes. The zucchini crust has a soft and chewy texture, perfect for those who prefer a tender bite.
3. Sweet Potato Pizza Dough
Ingredients:
- 2 medium sweet potatoes, peeled and cubed
- 75 g oat flour or coconut flour
- 1 egg, beaten
- 1 tsp cinnamon (optional)
- ½ tsp salt
Instructions:
- Prepare the sweet potatoes: Preheat the oven to 190°C. Steam or boil the sweet potatoes until tender (about 15 minutes). Drain and mash them in a large bowl.
- Form the dough: Once the sweet potatoes have cooled slightly, add the oat flour, egg, cinnamon (if desired), and salt. Mix until you have a sticky dough. If too wet, add more flour, one tablespoon at a time, until it holds together.
- Shape the dough: Line a baking sheet with parchment paper and spread the dough into an even pizza shape, about 0.5 cm thick.
- Bake: Bake for 25-30 minutes until firm and slightly browned.
- Top and finish: Add your toppings and bake for another 10-12 minutes. The sweet potato crust’s natural sweetness pairs beautifully with savory toppings like goat cheese or barbecue chicken.
4. Eggplant Mini Pizzas
Ingredients:
- 1 large eggplant
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Prepare the eggplant: Preheat the oven to 200°C. Slice the eggplant into thick rounds, about 1.25 cm thick.
- Season and bake: Brush both sides of each eggplant slice with olive oil, sprinkle with salt and pepper, and arrange them on a parchment-lined baking sheet. Bake for 15-20 minutes until the eggplant is tender but still holds its shape.
- Top the mini pizzas: Once the eggplant is softened, remove from the oven and top with pizza sauce, cheese, and any other toppings. Bake for an additional 8-10 minutes until the cheese is melted and bubbly.
- Serve: These mini eggplant pizzas offer a low-carb, gluten-free option with a mild, smoky flavor—perfect for individual servings.
5. Butternut Squash Crust
Ingredients:
- 1 small butternut squash, peeled and cubed
- 1 egg, beaten
- 50 g flaxseed meal
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
Instructions:
- Prepare the butternut squash: Preheat the oven to 190°C. Steam or roast the butternut squash cubes until soft. Mash them in a large bowl and let cool slightly.
- Form the dough: Add the egg, flaxseed meal, salt, pepper, and thyme to the mashed squash and mix until dough-like.
- Shape and bake: Spread the dough into a pizza shape (0.5 cm thick) on a parchment-lined baking sheet. Bake for 25-30 minutes until firm and golden brown.
- Top and finish: Add your toppings and bake for another 10-12 minutes. This mildly sweet crust pairs well with roasted vegetables and cheese.
6. Spinach and Broccoli Crust
Ingredients:
- 100 g cooked spinach, squeezed dry
- 100 g cooked broccoli, finely chopped
- 1 egg, beaten
- 50 g almond flour
- 50 g grated mozzarella cheese
- ½ tsp garlic powder
- Salt and pepper to taste
Instructions:
- Prepare the vegetables: Steam the spinach and broccoli, let them cool, and squeeze out as much water as possible from the spinach.
- Mix the dough: In a bowl, combine the spinach, broccoli, egg, almond flour, mozzarella, garlic powder, salt, and pepper. Stir until a dough-like consistency is achieved.
- Shape the crust: Preheat the oven to 200°C. Press the mixture into a round pizza crust, about 0.5 cm thick, on a parchment-lined baking sheet.
- Bake: Bake for 15-20 minutes until the crust is firm and golden brown around the edges.
- Top and bake again: Add your favorite toppings and return the pizza to the oven for another 10 minutes. This crust has an earthy flavor and a slightly chewy texture, perfect for vegetable lovers.
These six vegetable-based pizza crusts offer diverse textures and flavors to cater to various dietary preferences. From the light cauliflower crust to the heartier sweet potato and butternut squash bases, each recipe showcases a delicious alternative to traditional flour dough—proving that healthy eating can still be incredibly satisfying.
