Beetroot Zucchini Pizza

A fun alternative to regular pizza base loaded with veggies and bright pink in colour.


2 zucchinis grated

3 baby beetroots grated

1 flax egg (1 Tbsp ground flaxseed mixed with 2 Tbsp water. Mix and leave for 15mins)

1 tsp dried Italian Herbs

1 tsp onion powder

1 tsp garlic powder

2 Tbsp nutritional yeast

1 Tbsp psyllium husk powder (optional)

1/4 brown rice flour (or buckwheat flour)



Place the grated zucchini and beetroot in a sieve and sprinkle with a little salt. Leave for 15 minutes to help draw out moisture.

Place the contents in the centre of a clean tea towel (that you don't mind getting stained) or a thick Chux dishcloth, and bring the ends together and twist.

Squeeze the ball of veggies until the juice runs through the cloth. Keep squeezing out as much liquid as you can.

For a smooth base, add the zucchini and beetroot, the flax egg, herbs and nutritional yeast to a high speed blender and blend until smooth. Keep pushing down the ingredients into the blades as required.

Empty into a bowl and stir through the psyllium and flour until it makes a nice dough consistency. Add more or less flour as required.

Place dough on a baking sheet lined with baking paper, and lightly oiled with coconut oil.

Press into desired shape with your fingers, approx 0.5 to 1 cm thick. Place in the oven for 15 minutes at 180°C until lightly browned.

Top with your favourite pizza toppings and bake for another 10 minutes.


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