Zucchini, Sweet Potato, and Buckwheat Flour Pizza Crust

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Pizza night!

Confession… Before I met Nate, pizza was one of those foods I sort of convinced myself was bad for me and I’d gain weight if I ate it- total control thing. Pizza is so good- what the heck was I thinking! It happens to be his favorite food also. I have discovered so many creative ways to make pizza healthy and not loaded with carbs and calories.

Again I’m still thinking of ways to use the fresh garden veggies in our meals without repeating the same recipes every week. So I thought of this crust which next time I’ll probably try to make the crust a little bit thinner but it still turned out pretty good we thought. If you’ve never used buckwheat flour it is dark in color hence the photo below but adds a nutty flavor.


1 zucchini shredded ( I don’t use seedy middle)

1 sweet potato shredded

1 small squash shredded (same as zucchini- no seeds)

3 eggs

1 cup buckwheat flour

1 tbsp ground flaxseed

2 tbsp honey

1 tbsp olive oil

2 tsp garlic powder

1 tsp pepper

1/2 tsp salt

Heat oven to 425 degrees. I placed a piece of parchment paper on a baking sheet so it wouldn’t stick. Combine everything in a big bowl and mix up with a wooden spoon then spread out thin on parchment paper. Bake until firm and lightly browned edges- no mushy pizza crust! About 20 minutes. Take out and top however you like. I used homemade pizza sauce ( my mother cans a killer sauce!) then I sprinkled some yeast flakes and Parmesan. Next I sliced fresh tomatoes and added some kalamata olives. I had a little mozzarella cheese and goat cheese in fridge so I used that up and also a tiny chunk of mild cheddar ( hence the random yellow cheese look on the pizza) salt and pepper. Back in oven for about 10 minutes and voila!


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