Zucchini Crust Pizza with Pesto and Colorful Heirloom Potatoes

butterfly Serves: 2-4

Written By Eydie Desser


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I love going to spas for relaxation, rejuvenation and eating delicious, healthy, usually, beautiful fare. This elegant pizza is all that!  I tweaked the original recipe by deleting the salt in the crust and spiking it with lemon juice.  Using spinach in the pesto gives it a nice bit of salty flavor, naturally.  Squeezing lime juice before roasting the potatoes, makes them pop. The roasted potatoes add sweetness. This pizza hits all the notes and will make your tastebuds happy! All these little tricks make the food healthier without losing its yum factor!  FYI, this is a delicious soft crust pizza.


For the Crust:
  • 2 cups finely grated zucchini (about 10-12 ounces) 
  • 4 tablespoons  chickpea flour 
  • ½ teaspoon freshly squeezed lemon juice  
  • ½ teaspoon dried oregano (crumbled between your fingers) 
  • ½ teaspoon garlic powder 
  • ¼ cup almond meal
For the Kale Spinach Pesto:

(can be made 1-2 days in advance)

  • 2 cups curly green kale, leaves torn from the stem 
  • 1 cup packed basil leaves 
  • 1 cup packed baby spinach leaves 
  • 3 garlic cloves, minced (1 tablespoon) 
  • 1/3 cup pistachios, either raw or roasted 
  • juice of 1 lemon, or more to taste 
  • ¼ teaspoon red pepper flakes (optional) 
  • 2 tablespoons -¼ cup water, or vegetable stock
  • freshly ground black pepper, to taste
For the Heirloom Potatoes:

(Choose potatoes equal in size and thickness, preferable long and narrow)

  • 1 orange fleshed sweet potato 
  • 1 Hannah sweet potato (white flesh) 
  • 1 Japanese purple sweet potato 
  • juice of 1 lime 
  • freshly ground black pepper


Make the Pesto:

Blend together the kale, spinach, basil, garlic, lemon juice and red pepper flakes in the food processor. The pesto should be thick. With the machine running, pour in the water or vegetable stock, a little bit at a time, adding more, if needed to get to the right consistency.  Add black pepper, red pepper flakes and lemon juice to taste.

Prepare the Potatoes:

(can be made in advance)

Preheat the oven to 450℉, place rack in the middle of the oven, and line a baking sheet with parchment paper or a silicone baking mat.

  1. Place the whole potatoes in a large pot, cover with water and boil for 5 minutes, or until just tender enough to pierce with a knife but with a little bit of resistance. You want them still firm enough to slice. 
  2. Drain the potatoes and let cool to touch, then peel and slice to ⅛-inch thickness.
  3. Sprinkle the potatoes with lime juice and black pepper and place on the prepared baking sheet. Bake for about 10 minutes, until the potatoes are starting to brown.  Turn over and let cook for another 4-5 minutes or until cooked through.  Remove from the oven.
Make the Crust:

Preheat the oven to 400℉, and place one rack on lowest level in the oven and a second rack at the top of the oven.

  1. Place the grated zucchini in a nut bag and squeeze out as much water as possible.
  2. In a bowl, whisk together 4 tablespoons of chickpea flour with 4 tablespoons of water, along with the oregano, garlic powder, and lemon juice, until smooth. Add the grated zucchini and almond meal or flour. Stir to combine, adding more almond meal if the mixture is too wet.
  3. Place parchment paper on a baking sheet and spread zucchini mixture to a rectangle measuring 7 inches x 10-½ inches.  
  4. Bake the crust for 10-12 minutes. Move the sheet pan to the upper rack and bake the pizza dough for another 5 minutes or until the crust is brown. Remove from the oven and let cool.
Make the Pizza:

Place the pizza crust on a serving tray. Spread the pesto on top and arrange the roasted potatoes on top of the pesto. Slice and serve with delight.

butterfly Cook's Notes:
  • If making the pesto in advance, place it in a container, and press plastic wrap on top of the pesto so that it doesn’t oxidize and will stay bright green. Refrigerate until ready to use.
  • The potatoes can be cooked and baked in advance, as well.  Refrigerate for up to 2 days.  Reheat in 400℉ oven for 5 minutes.
  • Adapted from:  “Food Food Food”: Malibu Ranch—very inspiring, beautiful, clean recipes.

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