Vegan Zucchini & Carrot Crustless Veggie Pizza

Why You’ll Love This Recipe
This crustless veggie pizza is simple to prepare, naturally colorful, and packed with fresh flavor. It is a great way to use everyday vegetables, requires no yeast or traditional dough, and bakes into a soft yet firm texture that slices beautifully. It is also completely vegan, making it ideal for a wide range of diets and lifestyles.
Ingredients
For the Vegetable Base
2 medium zucchini, grated
2 medium carrots, grated
1 small onion, finely chopped
2 tablespoons chopped fresh dill or parsley
2 green onions, thinly sliced
2 garlic cloves, minced
For the Batter
1 cup chickpea flour
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon paprika
3/4 cup unsweetened plant-based milk
2 tablespoons olive oil
1 teaspoon lemon juice
Optional Toppings
Thin zucchini slices
Extra shredded carrot
Vegan shredded cheese
Fresh dill or parsley
Red pepper flakes
Ingredient Notes
Zucchini
Zucchini adds moisture, tenderness, and a soft texture. Be sure to squeeze out the excess liquid after grating so the pizza sets properly.
Carrots
Carrots bring a touch of natural sweetness, beautiful color, and a slightly firmer bite that balances the zucchini.
Chickpea Flour
Chickpea flour helps bind the vegetables and gives the crustless pizza structure while keeping the recipe hearty and plant-based.
Plant-Based Milk
Unsweetened plant-based milk creates a smooth batter and helps combine the ingredients evenly.
Fresh Herbs
Fresh dill or parsley adds brightness and a garden-fresh flavor that pairs beautifully with the vegetables.
Preparation Time
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
How to Make Vegan Zucchini & Carrot Crustless Veggie Pizza
Step 1: Prepare the Vegetables
Grate the zucchini and carrots using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible. This step is essential for the best texture.
Step 2: Preheat the Oven
Preheat the oven to 375°F (190°C). Lightly grease a round pizza pan, tart pan, or baking dish, or line it with parchment paper.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, combine the chickpea flour, all-purpose flour, baking powder, salt, black pepper, oregano, basil, and paprika. Stir until evenly mixed.
Step 4: Make the Batter
Add the plant-based milk, olive oil, and lemon juice to the dry ingredients. Whisk until a smooth, thick batter forms.
Step 5: Add the Vegetables
Fold in the grated zucchini, grated carrots, chopped onion, green onions, garlic, and fresh herbs. Mix well until all the vegetables are evenly coated.
Step 6: Shape the Pizza
Spread the mixture evenly into the prepared pan, pressing it gently into an even round layer. Top with thin zucchini slices, extra shredded carrot, and vegan cheese if using.
Step 7: Bake
Bake for 30 to 35 minutes, or until the top is golden and the center is set. If adding vegan cheese, bake until melted and lightly golden.
Step 8: Cool Slightly Before Slicing
Remove from the oven and allow the pizza to rest for 5 to 10 minutes before slicing. This helps it firm up and makes serving easier.
Serving Suggestions
Serve this crustless veggie pizza warm as a light main course, appetizer, or savory brunch dish. It pairs well with a crisp green salad, tomato salad, or a simple dairy-free yogurt sauce. For a more elegant presentation, garnish with fresh dill, extra herbs, and a sprinkle of black pepper just before serving.
Tips for Best Results
Always squeeze the zucchini well to avoid excess moisture.
Use a thin, even layer for the best pizza-like texture.
Let the baked pizza rest before cutting so the slices hold together better.
Add vegan cheese only near the top if you want a more classic pizza finish.
For extra flavor, include chili flakes or a pinch of smoked paprika.
Variations
Vegan Cheesy Veggie Pizza
Top with your favorite vegan mozzarella-style cheese before baking for a richer, more indulgent result.
Herb Garden Version
Use a mix of dill, parsley, basil, and chives for a more aromatic and fresh flavor profile.
Spicy Crustless Pizza
Add red pepper flakes or finely chopped chili to the batter for a gentle heat.
Gluten-Free Version
Replace the all-purpose flour with a gluten-free flour blend and ensure your chickpea flour is certified gluten-free.
Storage
Store leftover slices in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or in a skillet over low heat to help maintain the texture. Avoid microwaving for too long, as it may soften the structure.
Helpful Notes
This recipe is called a “pizza” because of its shape, presentation, and savory toppings, but it is closer to a baked vegetable pie or crustless savory slice. Its charm comes from its light texture, colorful vegetables, and simple preparation.
Conclusion
Vegan Zucchini & Carrot Crustless Veggie Pizza is a delicious, wholesome recipe that transforms simple vegetables into a colorful and satisfying dish. With its tender texture, fresh herbs, and golden baked finish, it is a beautiful option for anyone looking for an easy plant-based recipe that feels both comforting and fresh.