🍕 Zucchini Crust Pizza – Two Ways

A fibre-rich, gluten-free base with two flavour-packed topping combos: a Classic Marinara Pizza and an Elegant Potato-Basil version. Great for batch-prepping and picky eaters alike!

🧡 Why You’ll Love It:

Easy to prep and assemble
Uses your marinara from Week 1 (cook once, use twice!)
Fully Eat Real to Heal–aligned
Crowd-pleaser and customizable

🌱 Zucchini Crust Base

See full crust recipe in Week 2:

3 cups grated zucchini (squeeze water out)
1/2 cup oat flour or rolled oats
1/4 cup ground sunflower seeds
Flax egg (2 tbsp flax + 5 tbsp water)
Garlic, lemon, herbs, nooch (optional)

Bake at 350°F for 35–40 min. Add toppings, then bake 10–15 min more.

🍕 Version 1: Classic Marinara Pizza

Toppings:

Rose or Marinara Sauce (see Week 1 recipe)
Sunflower Ricotta or Tofu Feta
Sliced red onion, cherry tomatoes, spinach, olives
Optional: Pepita "Parm" crumble

Instructions:
Spread marinara on crust, layer veggies and cheese, bake 10–15 minutes until bubbly. Sprinkle with “parm” and serve with a Caesar or Lemon-Garlic Salad.

🥔 Version 2: Elegant Potato & Basil Pizza

Toppings:

1 Yukon gold potato, thinly sliced (lightly steamed or roasted)
Fresh basil leaves
Optional: Caramelized red onion
Drizzle of balsamic reduction (homemade or additive-free store-bought)
Optional: Pepita "Parm" crumble

Instructions:
Lay potato slices across crust, top with onion if using, and return to oven for 10–15 minutes. Add basil and balsamic drizzle just before serving.

🍷 How to Make Balsamic Reduction (No Additives)

Ingredients:

1 cup pure balsamic vinegar (no added sugar or sulfites)

Instructions:

Pour vinegar into a small saucepan.
Bring to a gentle boil over medium heat, then reduce to low.
Simmer uncovered for 5–10 minutes, stirring occasionally, until it reduces by about half and becomes syrupy.
It’s ready when it coats the back of a spoon.
Let cool — it will thicken further. Store in a glass jar for up to 2 weeks.

💡 Tip: Use good-quality balsamic vinegar for best flavour. Don’t let it burn — low and slow wins!

🧠 Nutrition Commentary:

This pizza is packed with healing nutrients in every bite — no flour, no dairy, no compromise.

Zucchini brings hydration and gut-friendly fibre, plus potassium to support healthy blood pressure and muscle function.
Potatoes provide resistant starch (great for digestion!) and energy-sustaining complex carbs — they’re a hero foodin the Eat Real to Heal program.
Sunflower seeds and flax add healthy fats, plant-based protein, and key minerals like zinc, magnesium, and selenium to support hormone balance and immunity.
The marinara sauce (with miso stirred in) delivers a double hit of antioxidants like lycopene and probiotic support — ideal for gut and cellular health.
Balsamic reduction adds rich flavour and a touch of sweetness, while also delivering polyphenols that can reduce inflammation.

✨ It’s comfort food made clean — a dish that satisfies cravings and supports healing.

🍕 Zucchini Crust Pizza – Two Ways