tomato and basil pizza
Recipe type: entree, vegetable
  • 1 zucchini or yellow squash, grated
  • 1/4 cup flax seed meal
  • 1/4 cup almond flour (
  • 1 egg
  • 1/4 teaspoon Himalayan sea salt
  • dash of black pepper
  • 2 teaspoons Italian seasoning (or 1 teaspoon dried basil and 1 teaspoon dried oregano)
  • 1 teaspoon olive oil
  • 1 tomato, thinly sliced
  • dash of sea salt and black pepper
  • 1 teaspoon Italian seasoning
  • handful of basil leaves
  • optional: grated mozzarella cheese, nitrate-free meat, sliced mushrooms, diced red bell pepper, diced purple onion, chopped broccoli, etc.
  1. Preheat oven to 350 degrees.
  2. Place grated zucchini or yellow squash between two paper towels and press out excess liquid.
  3. In a medium bowl, add grated zucchini or yellow squash, flax seed meal, almond flour, egg, salt, pepper, and Italian seasoning, and stir until well combined.
  4. On a parchment lined baking sheet, press batter out into a thin layer about 1/8 inch thick.
  5. Bake for 30 - 35 minutes.
  6. Remove crust from oven and brush with 1/2 teaspoon olive oil.
  7. Place another piece of parchment paper on top of the crust, flip crust, and peel off the parchment paper from the bottom side.
  8. Brush flipped side with 1/2 teaspoon olive oil, and bake for an additional 15 minutes.
  9. Remove from oven, and top with sliced tomato, sea salt, black pepper, Italian seasoning, and basil leaves.
  10. Bake for an additional 7 - 10 minutes, and then serve.
Recipe by The Naked Avocado at