Leek and Apple Pizza with Zucchini/Carrot Crust

Pizza is one of those foods that is notoriously difficult to eat without feeling gluttonous by the end of the meal. For a lighter, grain-free version, make the crust with vegetables!



2 zucchini, peeled and shredded
2-3 carrots, peeled and shredded
2 eggs, beaten
1/4 cup almond meal
1 tablespoon flaxseed meal
8 ounces Mt. Townsend Creamery “New Moon” Jack cheese, grated
Hazelnuts, chopped and toasted

Crust proportions: You can easily vary them, as long as there is enough egg to bind the other ingredients together, enough cheese to brown, and enough zucchini (with water squeezed out) to give it character. More cheese will make a crispier, browner crust.


1 Granny Smith apple, peeled and chopped
2 kale or chard leaves, stems removed and finely chopped
1 leek, white and light green part cut into rounds
8 ounces Mt. Townsend Creamery “New Moon” Jack cheese, grated


Preheat the oven to 350 degrees.

Salt the zucchini lightly and let it sit in a colander in the sink for 15 minutes, then squeeze out all of the excess moisture.

Grate the carrots. I used one each: yellow, orange and purple.

To bring out the flavor, lightly toast the almond and flaxseed meal in a dry skillet over medium heat.

Combine crust ingredients and spread into a greased baking pan. Bake 20-25 minutes, until the surface is dry and firm.

While the crust is baking, sauté the leeks in one tablespoon of coconut oil until just tender, about 5 minutes, stirring occasionally. Add the apples and continue cooking about 3 more minutes. Stir in the kale and remove from heat.

Remove the crust from the oven, leaving it set to 350 degrees. Brush the crust with a very thin layer of Ranch or Blue Cheese salad dressing. Layer the crust with the kale, leeks and apple pieces.

Cover everything with cheese and bake for 25 minutes. Serve hot.


If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!

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