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Zucchini Carpaccio and Pesto Pizza

Ingredients

1 Cali’flour Pizza Crust
1 baby zucchini
1 baby yellow squash
1 t olive oil
1 t fresh lime juice
⅛ t sea salt
¼ c Zucchini and Pumpkin Seed Pesto* or store-bought
½ oz thin Parmesan cheese shavings (optional)
Handful of fresh flat-leaf parsley leaves, torn
⅛ t red pepper flakes

Zucchini and Pumpkin Seed Pesto

Makes about 1 ½ cups

Ingredients

1 c loosely packed fresh basil leaves
1 c loosely packed fresh flat-leaf parsley leaves
3 cloves garlic, peeled
1 small zucchini, chopped
½ c pumpkin seeds
2 T fresh lime juice, or to taste
½ t salt, or to taste
½ t freshly ground black pepper, or to taste
⅓ c extra-virgin olive oil  

 

Zucchini Carpaccio and Pesto Pizza

Prepare Pizza Crust

Pre-bake the Cali’flour Crust as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and let rest for a minimum of 10 minutes.

Assemble Pizza

Using a Y peeler, create lengthwise, ribbon strips with squashes. Place the strips in a bowl and pat dry with paper towels. Toss with oil, lime juice, and salt. Spread the pesto over the crust then add the zucchini and squash. Top with cheese shavings, parsley, and red pepper flakes. Serve and enjoy!

Prepare Pesto

In a food processor, combine the basil, parsley, and garlic and process until finely chopped but not pureed. Add the zucchini, pumpkin seeds, lime juice, salt, and pepper and process to a chunky puree, scraping the sides of the machine as needed. With the machine running, add the oil through the hole in the lid and process until smooth. Taste and add more lime juice, salt, and/or pepper as needed.

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Appetizer // Breakfast // Crusts // Dessert // Dinner // Flatbreads // Holiday // Keto // Kids // Low Carb // Lunch // Plant-Based //

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