WE WOULDN’T EXPECT pizza to be a solution for loading up on more greens, but are happy to be surprised by this veggied version from plant-based blogger McKel Hill. This green pizza from her new cookbook, Nutrition Stripped piles on three distinct layers of fresh green goodness, and its health factor isn’t diluted by piles of cheese or a carby crust. Find the recipe below and get even more from this blogger babe here!

Zucchini is a surprisingly chameleon-like vegetable. I find myself using it in everything – frozen in morning smoothies, pureed in desserts and, now, grated in pizza crust! Zucchini pizza is a great way to sneak in extra servings of vegetables and it is naturally lower in carbohydrates and higher in fiber than traditional crusts.

This recipe pays homage to the cauliflower crust, which is one of my most popular recipes from the blog. Both of these recipe components, the crust and pea pesto, can be enjoyed on their own, yet when combined, it’s evident they’re meant to be enjoyed together.

Serves 4


3 cups finely grated zucchini
1 to 2 tsp sea salt
1/2 cup almond flour
2 Tbsp brown rice flour
2 eggs, beaten
2 cloves garlic, minced
2 Tbsp nutritional yeast
1 tsp dried oregano
1/2 tsp red pepper flakes
freshly ground black pepper
olive oil, for drizzling
Lemony Pea Pesto (recipe follows)

For garnish:
grated fresh lemon zest
lemon juice
freshly ground black pepper


Place the grated zucchini in a strainer, sprinkle the salt on top, and gently toss until the salt is distributed.

Allow the zucchini to sit and sweat excess moisture for 45 to 60 minutes.

Transfer the zucchini from the strainer to a nutmilk bag or cheesecloth. Wrapping the cloth around the zucchini entirely, use your hands to squeeze out any excess liquid. Repeat the process until the zucchini no longer releases liquid.

Place the zucchini in a large bowl and add the flours, eggs, garlic, nutritional yeast, oregano, red pepper flakes and black pepper to taste. Stir to combine well.

Position one rack in the middle of the oven and another in the top position. Place a pizza stone (for a crispier crust), or a baking sheet lined with parchment paper, on the middle rack. Preheat the oven to 500 ̊F.

Place a large piece of parchment paper on a clean countertop and drizzle it with olive oil. Spread the zucchini dough onto the parchment paper and form the dough into a large 10-inch round or oval, about 1/2-inch thick. Transfer the dough from the parchment paper directly to the hot pizza stone or lined baking sheet and bake for 20 minutes. Flip the pizza crust over and bake for an additional 10 minutes, until the crust is firm-crisp.

Carefully remove the crust from the oven, spoon on the pesto to the desired thickness, and bake on the top rack for 5 to 7 minutes, until the pesto is warm. Remove from the oven.

Top with garnishes, if desired, and serve immediately.

Makes about 1 1/2 cups


1 10-oz bag frozen peas
2 Tbsp pine nuts, toasted
2 cloves garlic, minced
2 Tbsp olive oil
2 Tbsp filtered water
2 Tbsp hemp seeds
1 Tbsp grated fresh lemon zest
juice of 1 lemon
pinch of sea salt
freshly ground black pepper


Quick-thaw the peas by blanching in boiling water for 3 minutes or microwaving until soft.

In a food processor or high-speed blender, combine the peas, pine nuts, garlic, oil, water, hemp seeds, lemon zest, lemon juice, salt and pepper to taste and pulse until the mixture is well combined and thick. Adjust seasonings to taste.

Store in an airtight glass container.

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