Zucchini Pizza Crust with Lemony Pea Pesto

A gluten-free pizza crust made with zucchini and topped with a lemony pea pesto, arugula, and pine nuts for a simple and delicious dinner recipe.

3 cups finely grated zucchini
1 to 2 teaspoons sea salt
½ cup almond flour
2 tablespoons brown rice flour
2 eggs, beaten
2 cloves garlic, minced
2 tablespoons nutritional yeast
1 teaspoon dried oregano
½ teaspoon red pepper flakes
Freshly ground black pepper
Olive oil, for drizzling

For the Lemony Pea Pesto (makes about 1½ cups):
1 (10-ounce) bag frozen peas
2 tablespoons pine nuts, toasted
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons filtered water
2 tablespoons hemp seeds
1 tablespoon grated fresh lemon zest
Juice of 1 lemon
Pinch of sea salt
Freshly ground black pepper

Garnishes:
arugula
grated fresh lemon zest
lemon juice
freshly ground black pepper

View the full recipe at Nutrition Stripped →