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Carrot Zucchini Pizza


Zucchini Carrot Pizza

Makes one 14 inch pizza



For the tomato sauce

1 large tomato

1 small onion

1 garlic clove

1 tsp oregano

1 tsp olive oil

Sea salt and pepper to taste


For the dough

250g white flour

5g cane sugar

5g sea salt

5g yeast

165g filtered water

10g olive oil


For the toppings

 Small zucchini grated (about ¼ cup, packed)

1 medium carrot grated (about ½ cup)

1 cup grated old cheddar cheese

1 cup grated mozzarella cheese

¼ cup of tomato sauce



For the tomato sauce

Blend all ingredients in a high-speed blender until smooth. Add sea salt and pepper to taste. Set aside.


For the dough

Mix dry ingredients and then add water. Knead for a couple of minutes to form a tight ball and let sit in a warm place until roughly doubled in size – about 1-1/2 hours.


Once dough has risen turn onto a floured surface on a pizza peel with parchment paper and stretch out dough into the desired side – tinner (about 14 inches) is better for this recipe.


To assemble

Preheat oven to the highest setting – ideally 500 degrees F. Using a baking steel is always best for pizza!


Spread a thin layer of tomato sauce on the dough then top with grated zucchini, carrot, cheddar cheese, and mozzarella.


Place in the oven and bake until dough is brown and cheese is bubbling. For extra crispy turn on broil for the last minute.


Sprinkle with fresh oregano and enjoy!