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Pizza…without cheese? OUTRAGEOUS!

2011 April 8
by Dylan

I know, I know, you’re skeptical. That’s fine though, most people are. A couple of years ago, I decided that pizza was simply too unhealthy. I still love pizza and have it about once a month, but when I make it, I need it to be healthy. So, I decided to scrap the most fattening part of pizza–the cheese. In its place, I use vegetables…lots and lots of vegetables. I find that if I shred zucchini and carrots, I feel like I’m spreading cheese all over it, even though it’s deliciously-healthy vegetables. Oh, and the crust? Whole wheat. Seriously, how can you ever go wrong with something like this? By the way, if you omit the light dusting of parmesan, this is vegan, vegetarian, and lactose-intolerant friendly. Kickass.

[Almost] Cheeseless Pizza

Dough (make in food processor)

  • 2/3C warm water
  • 1t sugar
  • 2 1/4t yeast (1 packet)
  • 1 2/3C whole wheat flour
  • 3/4t salt
  • 2T vegetable oil
  • corn meal


  • Pizza sauce (I like Don Pepinos, if available)
  • 4 Carrots, shredded
  • 1-2 Zucchini, shredded
  • Fresh garlic, chopped
  • Fresh basil, chopped
  • 1-2 tomatoes, sliced
  • Sun-dried tomatoes
  • Parmesan Cheese (optional)
  • Olive Oil


  1. Mix the water, yeast and sugar together and let stand for 10 minutes. It should be really foamy
  2. In the food processor, place the flour and salt. Pour in the yeast mixture and process for about 45 seconds.
  3. Pour in the oil and process for another minute, or until a ball of dough has formed.
  4. Roll the dough out into a circle and place on a pizza pan sprinkled with corn meal.
  5. Bake at 350 degrees for 10 minutes or until the crust has browned.
  6. Spread the pizza sauce on the crust, followed by the carrots and zucchini (use it like cheese!)
  7. Sprinkle on the basil and garlic, and then add a layer of both kinds of tomatoes.
  8. Lightly dust the pizza with parmesan and then spray olive oil on top (I use my Misto)
  9. Bake at 350 for 10-14 minutes, or until the sun-dried tomatoes are slightly blackened.




One Response leave one →
  1. Josh S permalink
    April 8, 2011

    Good stuff. Looks kind of weird but sounds really good. I’ll have to try this out sometime.

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