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Pizza Night! Tomato, Artichoke, and Mozzarella with Green Salad

Active Time: 35 minutes / Cook Time: 10-15 minutes / Total Time: 35-40 minutes

Makes 4 servings

Nutrition Corner: Garbanzo bean flour
Garbanzo bean flour is my favorite gluten free flour. It has a rich flavor, great consistency, and makes for a tasty flatbread. This flour is high in protein, fiber, and folate.

Pizza Night! Tomato%2c Artichoke & Mozzarella.JPG


  • Crust:
    • 1 ½ lbs. zucchini, grated (to yield about 4 cups)
    • ½ teaspoon fine sea salt
    • 1/3 cup grated parmesan cheese
    • 1/3 cup shredded mozzarella
    • ¼ cup garbanzo bean flour
    • 1 small garlic clove, peeled and grated
    • 1 teaspoon dried oregano
    • 1 egg, lightly beaten
  • Toppings:
    • 1 small tomato, cored and thinly sliced
    • 4 artichoke hearts, drained well and quartered
    • 2 tablespoons shredded mozzarella
  • Salad:
    • 1 ½ hearts of romaine lettuce, chopped
    • ½ small cucumber, chopped
    • ¼ cup Tomato Pesto, reserved from Day 2
    • 1-2 tablespoons Balsamic vinegar
    • 1-2 tablespoons extra virgin olive oil


  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.
  3. Place the zucchini on a clean kitchen towel and wring out the zucchini really well; it should release a lot of liquid. Place the zucchini, parmesan, mozzarella, chickpea 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 10-15 minutes, or until the crust starts to brown. Carefully remove the crust, top with tomato slices, artichoke quarters, and 2 tablespoons mozzarella and bake 5 minutes, or until toppings are hot.
  5. Remove crust with parchment to a cooling rack and let sit while you make the salad.
  6. In a medium bowl, add the pesto and whisk in vinegar and oil to taste. Remove half to a small, airtight container for tomorrow’s lunch.
  7. Toss half of the lettuce and cucumber in the remaining vinaigrette and divide evenly between two plates.
  8. Cut pizza into 10 slices. Serve 3 slices per person with the salad for dinner.
  9. Package remaining pizza and salad in airtight containers for tomorrow’s lunch.