Zucchini Peach Pizza

5 from 2 votes

This Zucchini and Peach Pizza with herby white sauce is an unexpected and delicious way to celebrate summer flavors! Totally vegan and easily gluten-free, try it in the oven or on the grill.

Prep Time15

Cook Time20

Course: dinner

Cuisine: American

Keyword: grilling, nectarine, pizza,, summer, zucchini

Servings: slices

Calories: 504kcal

Author: Emily

Ingredients

For plant-based white sauce:

⅔ cup cashew pieces unsalted
1 cup nondairy milk plain
½ cup fresh parsley stems and leaves OK
2 TBS nutritional yeast
2 TBS extra virgin olive oil
¼ teaspoon of salt
1 teaspoon garlic powder optional
1 TBS lemon juice

For pizza:

1 recipe uncooked easiest flatbread or 1 lb store-bought pizza dough
2 TBS sesame seeds
Extra virgin olive oil used throughout
1 zucchini small, peeled into ribbons
1 peach or nectarine large, sliced
Basil and/or parsley to garnish

Instructions

Begin my baking your own flatbread dough, if desired. If using store bought dough, proceed to step two. Preheat the oven to 450 degrees F (alternatively, you can make this on the grill, detailed in Notes).
To make white sauce, add all ingredients to a high-speed blender and combine until creamy and smooth. If you do not have a high speed blender, I recommend soaking the cashews in hot water for 30 minutes, beforehand, then drain. This will make them easier to combine with the other ingredients.
Spread your pizza dough across an oiled baking sheet, stretching into a round shape about 12 inches across. Spread the sauce across the entire top, leaving a rim for the crust. Sprinkle sesame seeds across the crust edges.
Swirl the zucchini ribbons across the sauce, and fan out peach slices however you like. Drizzle the entire pizza in bit more olive oil. Bake for around 20-25 minutes, until the crust is golden brown and the sauce is beginning to firm up.
Let cool slightly and garnish with fresh herbs. Best enjoyed the same day it is made.

Notes

To make this recipe on the grill: Heat the grill to medium high. Spread 1-2 TBS of olive oil on both sides of the dough round. Lay on top of the grill grates, sprinkle with a bit of salt, and close the lid. Let cook for 3-5 minutes. Using tongs or a fork, flip the flatbread. Add sauce and toppings as suggested above, close the lid, and let cook 10 minutes more. Remove from the grill, let cool for a couple of minutes, and serve.

Nutrition