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Vegan Zucchini Pizza with Pine Nut

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Growing up in an Italian family, we enjoyed pizza regularly including Mom's homemade pizzas. Now that we are busy adults we like to save time without sacrificing flavor. Using a quality pre-made pizza crust and sauce makes this dish fast and easy, with just as much flavor as the pizza of our childhood. The pine-nut "cheese" has only two ingredients and it's as zesty as any Parmesan. Enjoy!

Vegan Zucchini Pizza with Pine Nut

  • Servings: 1 personal size pizza pie
  • Yield: 2
  • Prep Time: 30 min
  • Cooking Time: 10 min


  • 2-6” premade pizza shells (recommended brand Mama Mary’s)
  • ½ c. quality marinara sauce (preferred brand Classico Tomato & Basil)
  • ⅛ cup pine nuts
  • 1 t. salt
  • 2 T. fresh basil cut in ribbons
  • 1 T. red pepper flakes
  • 1 medium zucchini


  1. Preheat oven to 425 degrees (or recommended temperature per prepackaged pizza crust directions)
  2. Slice zucchini in ⅛ inch thick slices using either a knife or a mandoline slicer.
  3. Sprinkle zucchini with ½ t. salt and gently mix. Place zucchini in colander and let sit for 20 minutes. The salt will remove excess water from the zucchini.
  4. Place zucchini on paper towels and pat dry.
  5. Place ¼ c. marinara sauce on each pie crust.
  6. Arrange zucchini on pie crusts starting at the outer edge and working your way in, overlapping slices.
  7. Mix pine nuts with ½ t. salt in food processor until fully ground. The mixture will be slightly wet and pasty.
  8. Crumble pine nut mixture on top of pizzas.
  9. Bake pizzas directly on oven rack for 7-10 minutes, or as directed on crust package.
  10. Remove from oven and sprinkle pizzas with red pepper flakes and fresh basil. Serve immediately.

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