Gluten-Free Zucchini Crust Vegetable Pizza

Preheat your oven to 230 degrees and let it heat up. Line a large baking sheet with parchment paper and sprinkle a small amount of almond flour over it to prevent sticking.

Grate the zucchinis using the coarse side of the grater. Place the grated zucchinis into a clean cheesecloth or a thin kitchen towel and squeeze firmly until the water is completely drained. It is critical for the base to remain crispy that the zucchinis are dry.

Place the squeezed zucchinis into a deep mixing bowl. Add the beaten eggs, almond flour, dried thyme, garlic powder, salt, and black pepper. Mix all the ingredients with a spatula until a homogeneous dough consistency is reached.

Before adding the mushrooms to the pizza, sauté them briefly in a dry pan over high heat to intensify their flavor and evaporate their moisture to prevent the base from becoming soggy.

Pour the prepared zucchini dough onto the baking sheet and spread it into a round pizza base approximately 1 cm thick using a spatula. Drizzle or spray a little olive oil over it. Bake in the preheated oven for approximately 15 minutes until the edges turn golden yellow and become firm.

In a separate bowl, gently toss the thinly sliced bell peppers, cherry tomatoes, red onions, and the sautéed mushrooms with a small amount of olive oil.

Remove the base from the oven. Spread the prepared vegetable mixture and the grated mozzarella cheese evenly over the base.

Put the pizza back into the oven and bake for approximately 7-10 minutes more until the cheese is completely melted and lightly browned. Serve hot after slicing.