Zucchini Pizza

Anyone else who can't have gluten ever miss pizza?  I know, for me, I miss the crunch, and the saltiness or the cheese but I DON'T miss the stomach discomfort  or the belly bloat that accompanied this tasty meal.  Hence, I have discovered Zucchini Pizza: veggie based, crunch, salty, satisfying, and did I mention I am a VEGAN CHEESE CONVERT!  I NEVER thought I would say those words!  Check out the recipe below and taste for yourself.  Be sure to hit reply and let me know what you think.




2 Zucchinis- cut lengthwise
Tomato Sauce- homemade or store bought, but watch out for hidden ingredients and sugars.  My favorite store bought brand is Muir’s.
3/4 cup raw cashews
1/4 cup hemp hearts
1/4 cup nutritional yeast
1 tsp salt
1/2 tsp garlic powder


-Preheat oven to 400 Degrees
-Cut Zucchini long wise and lay on greased sheet and set aside.
-Make Vegan Parmesan Cheese
      -Pour cashews, hemp hearts, nutrition yeast, salt, and garlic powder in a high speed blender or food processor until finely crushed or about 15 seconds.
-Add a spoonful or two of tomato sauce on top of the zucchini
-Sprinkle a hefty amount of vegan parm on top of each zucchini
-Roast at 400 degrees for about 15-18 minutes, then change oven to Broil, and cook for an additional 3-5 minutes, keeping an eye out for the cheese to start bubbling.
-Put the leftover cheese in a container in the refrigerator.