Zucchini, Tahini & Flaxseed Flourless Pizza

Zucchini, Tahini & Flaxseed Flourless Pizza

The best kind of pizza is the one that proves you don’t need a sack of flour to create a slice that actually holds its shape.

I’ve never been a fan of complicated doughs that leave you feeling heavy and sluggish. This version is my go-to solution for those moments when I want a savory, comforting bake that works just as well for breakfast as it does for a light dinner. By using grated zucchini and ground flaxseed, I’ve found a way to bypass the traditional "soggy" vegetable crust entirely. It’s an earthy, reliable bake that relies on the creamy depth of black tahini to provide a structure that feels gourmet without the gourmet effort.

Here's what I put together:

  • Zucchini (One medium, grated, to provide the fiber-rich, moist volume)

  • Ground flaxseed (About 1/2 tea cup to act as the absorbent, omega-3-rich binder)

  • Black sesame tahini (One tablespoon to add a creamy, dramatic depth and healthy fats)

  • Salt to taste

  • Toppings: Tomato sauce, chickpeas, walnuts, olives, and yellow cheese (classic or plant-based)

Here's what I did:

  • Heated the oven to 160°C with the fan on and lined a tray with baking paper.

  • Grated the zucchini and stirred it thoroughly with the ground flaxseed, tahini, and salt until a thick, homogenous dough formed.

  • Transferred the mixture to the tray and shaped it into a thin, even crust, pressing down firmly to ensure it would crisp up in the heat.

  • Baked the base for about 15 minutes until it felt firm and the edges began to turn a deep brown.

  • Spread the tomato sauce and arranged the chickpeas, walnuts, and cheese on top of the crust.

  • Returned the pizza to the oven for another 10 minutes—switching off the fan—to let the cheese melt and the toppings settle.

Here's what happened:

The result was a surprisingly sturdy, earthy pizza where the nuttiness of the black tahini perfectly complemented the brightness of the zucchini. Because of the flaxseed, the crust held its shape beautifully without any flour, offering a chewy, satisfying bite that stayed firm even as it cooled. The combination of walnuts and chickpeas on top provided an unexpected textural contrast that made every slice feel like a full, balanced meal rather than just a snack.

Dare to try it differently:

  • Shift the base: Swap the zucchini for grated carrots, sweet potatoes, or pumpkin if you want a sweeter, more autumnal profile.

  • Play with the fat: Use white tahini, almond butter, or pumpkin seed butter instead of black sesame to change the "weight" of the flavor.

  • Change the finish: Top the pizza with whatever your fridge has to offer

Once you realize that a "crust" is just a vehicle for your favorite ingredients, the boundary between "healthy" and "indulgent" completely disappears.

Dare to Play with Food

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