These pizzas are the perfect entree or appetizer. Not only are they incredibly tasty, but the are also super easy to make. You can change the ingredients to whatever you usually eat on your pizza, but are hoping you stick to plant-based toppings.
Note: Zucchini pizza rounds are pictured. The recipe gives you instructions to make rounds or boats.
- Prep Time:10m
- Cook Time:50m
- Total Time:1h
- Serves: 2 servings
- Category: Appetizers & Snacks, Entrees, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Pizza Boats
- 4 medium zucchini, halved or sliced into rounds
- 3/4 c marinara sauce (recipe below)
- 1/4 c nutritional yeast (optional)
- 1/2 c red onion, thinly sliced
- 1/4 c kalmata olives, chopped
- 1/2 c cherry tomatoes, sliced
- 2 tbsp. fresh basil, thinly sliced
For the Marinara
- 1 tsp. olive oil
- 1 c onion, finely diced
- 2 cloves of garlic, minced
- 14 oz can organic crushed tomatoes
- 1 tsp. dried Italian seasoning
- 1/2 tsp. sea salt
- 1/4 tsp. red pepper flakes (optional)
- ground black pepper, to taste
- 1/2 c fresh basil leaves, sliced
- 1/4 c flat leaf parsley leaves, coarsely chopped
Instructions
For the Marinara
- Warm the oil in a large sauté pan over medium heat. When the oil is hot, add the onion and sauté until soft and translucent. Add the garlic and cook for one more minute.
- Add the crushed tomatoes, Italian seasoning, sea salt, and pepper and stir well. Reduce the heat to simmer on lowest heat possible for 15 minutes, stirring occasionally. Add the basil and parsley and simmer for 10-15 more minutes.
For the Pizza Boats
- Preheat oven to 400 F and scoop out the insides of the zucchini boats if you are going that route. The alternative is to slice the zucchini into half-inch thick rounds for mini pizza bites.
- Lay the zucchini boats/rounds onto a baking sheet that is lined with parchment paper.
- Mix 3/4 cup of the marinara sauce and nutritional yeast (if using).
- Spread a light layer of sauce (about 1 tablespoon) inside each zucchini boat. Or spread 1 teaspoon on each zucchini round. Top with onions, olives, and tomatoes.
- Bake for 15-25 minutes, until zucchini is tender (but not mushy).
- Top with sliced basil and serve.
