Roasted tomato and zucchini paleo pizza

This roasted tomato and zucchini paleo pizza is made with a flax and almond flour crust.
Roasted tomato and zucchini paleo pizza

I’m only 1 month into this crossfit stuff and somehow Fran (<—our coaches rocking out the Diane vs. Fran WOD we did yesterday) and I have met twice already. Yesterday was an improvement, 2 more ripped calluses, no breaks with the thrusters (granted I’m only using half as much weight as I should be) and kipping pull ups using a #2 band, not a bastardized attempt off the box. It’s satisfying to improve even when it’s just a smidge but I’m still far from reality.

Kinda like this pizza.

Paleo roasted tomato and zucchini pizza

The term “pizza” shall be used lightly here. There’s no doughy chew to this crust and there’s no globs of delicious mozzarella pulling apart with each slice. There’s also no guilt after eating 4 slices though.

I thought I’d test this whole almond/flax seed crust thing out when carbs were calling my name at lunch the other day. Trickery is a great thing.

Here’s the thing, it’s definitely not your typical pizza. but with each bite I liked it more and more. At first, your mind is just like “um, what the eff is this, lady? but after a while the deception sets in and it’s like “ok, I can roll with this.” Summer vegetables that have been roasted to the point of sweetness help out with that too.

I know the feta isn’t paleo and I don’t care. Leave it off if you want to go 100%, but pizza ain’t pizza without some cheese.

Roasted tomato and zucchini pizza

Bacon would also be legit on this for a salty substitute if you want to play by the rules.

Just sayin’.

5.0 from 1 reviews
Roasted tomato & zucchini paleo pizza
 
Prep time
Cook time
Total time
 
A paleo pizza with sweet roasted summer vegetables.
Author:
Recipe type: pizza
Serves: 2-3
Ingredients
  • paleo pizza crust (see above for recipe link)
  • 1 pint grape tomatoes
  • 1 small zucchini, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • salt & pepper
  • 1 oz. feta cheese, crumbled
  • basil for garnish
Instructions
  1. Preheat oven to 425 degrees.
  2. Toss tomatoes & zucchini in a large bowl with olive oil, vinegar and salt & pepper to coat.
  3. Transfer to a baking sheet and roast for 15 minutes.
  4. Cook pizza dough according to directions during same 15 minutes.
  5. Remove pizza dough and vegetables from the oven.
  6. Place roasted vegetables on top of pizza dough, crumble feta on top and bake for 10 more minutes.
  7. Remove pizza from the oven, garnish with basil and serve.
Notes
I used a medley of fresh herbs (basil, rosemary & parsley) instead of dried herbs in the pizza dough like it called for. Highly recommend that if you have them on hand.

 

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Comments

  1. 4

    says

    Innnnteresting. I’m intrigued. I’ve never had that kind of crust before but I’m with you: Even a tiny sprinkle of cheese is a necessity if you’re going to call it pizza :)

    • 7

      Running to the Kitchen says

      Yeah, I hear ya. I love a thin crust too. I’m thinking I need to spread this dough even thinner next time to get it more crispy. Still delicious but I like almost burnt edges kinda thin ;)

  2. 8

    says

    yesterday my comment to you about roasted veggies and paleo this’es and that’s — THIS is what I am talking about. Your savory tooth exceeds your sweet tooth I think and you make SUCH creative stuff. I wish I could put down the choc chips and pick up the paleo bread :)

  3. 16

    says

    Yum! I love the combo of flavors you used, zucchini and tomatoes with basil – one of my favorite flavor combos, I just made a black rice dish last night featuring those! That crust looks so yummy and like a fun change of pace. I like thin, almost cracker-like crusts sometimes and other times I like a thick doughy pizza. I recently made this crust that is also grain-free but it is definitely a thicker, doughier crust. I am not sure if it is paleo since I don’t follow that, but it is good either way – http://realsustenance.com/grain-free-thick-crust-pizza-glutendairysoy-free/

  4. 18

    says

    I was just thinking about going paleo for 30 days. i even announced it. then killed it when I had an epiphany – I am a Chobaniac. I can’t go paleo. just received a beautiful big box of Cho. Thinking about the 80/20 + Paleo mix. think it’ll work? nice ‘pizza’. shall pin. speaking of. are you on Pinterest?

    • 19

      Running to the Kitchen says

      I don’t do paleo full out either. Dairy is the main thing stopping me. An occasional greek yogurt and milk in my coffee are too important :) Eat what feels right to you.

  5. 22

    says

    This pizza looks amazing!! I really need to try paleo pizza crust again. My first time was a complete flop! Thanks for the plugin suggestion on IG. Unfortunately it didn’t work for me :( I’m trying to get my blog to look exactly the same on a mobile device as it does on a computer. I tested yours out and it seems to work perfectly, everything is just scaled down to fit a smaller screen. With mine, all of my pictures get cut off and my tabs on the top of my home page become two lines instead of one. SO frustrating but I will figure it out!! Hope you had a great day!

    • 23

      Running to the Kitchen says

      Ohhh, gotcha. My theme is the thing that makes it display like normal on a phone. I use Thesis and while it’s not free, it was definitely the best $ I spent on this blog. It’s so customizable and has so many built in things for you (like mobile compatibility, SEO stuff, etc.) that you don’t have to worry about. Hope you get it to work!

    • 28

      Running to the Kitchen says

      I haven’t, but I definitely want to! I always pass cauliflower up for some reason in the store, I need to remember to buy it for that!

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