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Zucchini-Cauliflower Pizza Crust

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Makes: 1 servings adjust
A delicious blend of vegetables and fresh herbs makes this nut free crust a winner.



  • 1 cup Ground Flax Seed
  • 2 tablespoons Nutritional Yeast
  • 18 teaspoon Cayenne Pepper
  • 12 teaspoon Freshly Ground Black Pepper
  • 14 teaspoon Salt
  • 2 tablespoons Nama Shoyu
  • 2 tablespoons Fresh Herbs, such as basil, Italian flat-leaf parsley, and/or sage
  • 2 cups Cauliflower Florettes
  • 2 cups Zucchini, roughly chopped
  • 14 cup Water, filtered (if needed)
  • 2 tablespoons Fresh Squeezed Lemon Juice

Step 1

Place ground flax seeds, zucchini, cauliflower, lemon juice, fresh herbs, nama shoyu, salt, black pepper, cayenne, and yeast in a food processor fitted with an S blade. Process on high speed for 20-30 secs, adding water only if necessary to form a chunky but unified batter.

Step 2

Scoop batter onto 2 teflex lined dehydrator trays in 1/2-cup portions. Flatten with your hands or use the bottom of a slightly oiled glass or plastic container to form circles. Or form dough into 2 larger pizza crusts.

Step 3

Dehydrate at 110 F for 15 to 18 hrs. Flipping over midway through and removing teflex.

Step 4

Store in airtight container in refrigerator for up to a week. This nut-free pizza crust can be made with any number of vegetables. Carrots, broccoli, beets, cabbage, and parsnips, to name a few, would make a great crust.
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