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Pizza Night! Cherry Tomato, Basil, and Fresh Mozzarella

Active Time: 45 minutes / Cook Time: 15 minutes / Total Time: 60 minutes

Makes 2 servings, plus leftover salad and dressing

pizza night cherry tomato.jpg



  • 3 medium zucchini, grated (4 cups)
  • ½ teaspoon fine sea salt
  • 1/3 cup nutritional yeast
  • 1/3 cup mozzarella cheese, shredded (leftover from week 2)
  • ¼ cup almond flour
  • 1 small garlic clove, peeled and grated
  • 1 teaspoon oregano
  • 1 egg, lightly beaten


  • ½- ¾ cup tomato sauce
  • 15 fresh basil leaves, plus more if needed
  • 1 cup cherry tomatoes, halved
  • 2 ounces fresh mozzarella, sliced into ¼- ½ ” rounds


  • ¼ cup balsamic vinegar
  • 2 garlic cloves, minced (or whole, peeled, if using a food processor)
  • ½ teaspoon salt
  • 2 teaspoons ground black pepper
  • 1 tablespoon raw honey (liquid)
  • ¾ cup extra virgin olive oil
  • 6 cups field greens
  • ½ cucumber, sliced into half moons
  • ¼ red onion, sliced into thin half moons
  • 4 radish, sliced into half moons


  1. Preheat the oven to 500° F. If you have a pizza stone, have it in the oven. If not, place an upside-down baking sheet in the oven. Place a sheet of parchment on the counter, large enough to hold a 12” pizza.
  2. Toss the zucchini and salt in a colander; set in the sink to drain for 10-15 minutes. Prep your topping ingredients while you wait. Transfer zucchini to paper towel and gently squeeze to soak up any remaining water.
  3. Place the zucchini, nutritional yeast, mozzarella, almond flour, oregano, and garlic in a large bowl and toss with your hands to combine. Add the egg and incorporate well.
  4. Place the zucchini mixture on the parchment and using your hands, spread it to form a circle about 1/3” thick. Make the outer edges a little thicker, to act as a barrier for the ingredients. Transfer the parchment to the heated pizza stone or baking sheet in the oven and bake for 8-10 minutes, or until the crust starts to brown.
  5. While the crust is baking, prepare your salad dressing by combining vinegar, garlic, salt, pepper, honey, and olive oil in a mason jar or small food processor. Shake vigorously until combined or blend until smooth. Combine salad vegetable in a large mixing bowl.
  6. Carefully remove the crust to another upside-down baking sheet or cooling rack. Lower the oven temperature to 350.
  7. Spoon on tomato sauce in 1 even layer. Top with a layer of basil leaves, cherry tomatoes, and fresh mozzarella.
  8. Bake an additional 4-5 minutes to melt the cheese.
  9. Remove pizza from the oven and slice in 4-6 pieces.
  10. Serve pizza alongside a small serving of salad with 1-2 tablespoons dressing per person.
  11. If you have 2 remaining pizza slices, package them up for lunch tomorrow, along with two large servings of salad and 1-2 tablespoons dressing per person.
  12. Store leftover dressing in the fridge and use Day 7.