• 1 ½ pounds of spiralized zucchini (about 3 mm thick noodles)
  • 2 teaspoons salt
  • ½ teaspoon fresh cracked pepper
  • ⅓ cup flour (optional to substitute gluten-free)
  • ¼ cup cornmeal, finely ground
  • 2 eggs, beaten
  • ¾ cup Parmesan cheese
  • 1 tablespoon Italian seasoning
  • Olive oil
  • 5 ounces fresh mozzarella, sliced into ¼ inch thick rounds
  • 2 large tomatoes, sliced into ¼ inch thick rounds
  • Basil, freshly picked
  • 1 cup of your favorite tomato sauce
  • 1 ½ cups of your favorite roasted veggies (such as mushrooms, eggplant, bell peppers, caramelized onions, squash, tomatoes, corn, cauliflower or brussel sprouts)
  • ½ cup pesto, for serving


  1. Preheat oven to 475 degrees.
  2. Heat 10-inch cast-iron pan over medium to high heat.
  3. In a bowl, mix together spiralized zucchini, salt and pepper. Let sit for 5 to 10 minutes, squeezing out excess water, and discarding periodically.
  4. To prepare crust: Mix together drained zucchini noodles, cornmeal, eggs, a half cup Parmesan and Italian seasoning. Stir to coat evenly. (If mixture is too wet, add a bit more flour or cornmeal)
  5. Drizzle 2 to 3 tablespoons of olive oil into the pan. Pile zucchini mixture into the pan, lightly pressing with a spatula to form a circular “pizza”. Turn heat to high and cook for 3 to 5 minutes.
  6. Remove from heat and pop in the oven to cook for another 15 to 17 minutes.
  7. Top pizza with any mixture of toppings you’d like. Slather “crust” with sauce, then layer with a few basil leaves, slices of mozzarella, sliced tomatoes, roasted veggies and remaining Parmesan cheese.
  8. Bake pizza for another 5 to 10 minutes until caramelized, bubbly and slightly crispy.
  9. Remove from heat, and allow to cool slightly before slicing, and serving with pesto.