3/4 cup (100 g) sunflower seeds (see notes)
2 teaspoons of psyllium husk powder
1 (230 g) zucchini
1 teaspoon Italian seasoning (optional, but recommended)
1/2-3/4 teaspoon salt
1 tablespoon nutritional yeast for flavor
Watch the video in the post for visual instructions.
Grate the zucchini and squeeze out the excess liquid (I used a hazelnut milk bag). My zucchini weighed 230 g before squeezing and 170 g after squeezing.
Also, preheat the oven to 360 degrees F (180 C) and line the baking sheet with greaseproof parchment paper (or use a silicone mat).
Grind the sunflower seeds and add psyllium husk powder, Italian seasoning, salt and nutritional yeast. Mix to combine.
Add this mixture to the zucchini and use a spoon to mix everything together. Then mix it with your hands until the dough comes together.
Spread the dough with your fingers on a baking tray lined with greaseproof paper and bake in the oven for about 15 minutes or until the edges turn golden brown.
Some ovens may need longer time than others, baking time also depends on how thick/thin you are making the dough.
Meanwhile, prepare your favorite sauces. I used tomato sauce, mushroom, corn and my homemade vegan cheese sauce.
Cover the pizza and bake for another 10-15 minutes. Enjoy!
If you add a few toppings like vegan cheese and olives (for example), the pizza will be ready much faster than if you add lots of different vegetables.
Sunflower seeds: I used an electric spice/coffee grinder to grind the sunflower seeds (a blender should work too). You can use 100 g of store-bought sunflower seed flour or almond flour.
Psyllium husk powder: I made the recipe with powder only. If you have whole psyllium husk, you can use a grinder/blender or add more (4 teaspoons)
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