Vegan Grilled Zucchini Crostata Pizza

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A pie-pizza hybrid!! Yes, I’m serious. You’ll love the flakey pie crust paired with marinara and grilled zucchini. Naturally vegan!


2 cups Bob’s Red Mill Organic All-Purpose Flour
3/4 tsp. salt
2 tsp. dried Italian seasoning*
1 tsp. nutritional yeast
1/2 cup very cold vegan butter
1/2 cup ice cold water

1 large green zucchini, sliced into 1/4-inch circles
1 large yellow squash, sliced into 1/4-inch circles
olive oil
salt + pepper
1/3 cup your favorite marinara sauce
12 Tbsp. olive oil

Fresh herbs, red pepper flakes, Vegan Parmesan, additional sauce for dipping


  • CRUST: Add your flour, salt, Italian seasoning, and nutritional yeast to a large bowl. Whisk to combine.
  • Place the flour, seasoning, nutritional yeast and salt in a large bowl and stir to combine. Add the cold vegan butter and work it through with clean fingers until the dough resembles bread crumbs, Add the water, 1 Tbsp. at a time, kneading after each addition, until the mixture forms into a ball. Cover, and place in the fridge to rest for 30 minutes.
  • FILLING: Meanwhile, make your filling. Toss your cut zucchini and squash in olive oil and season with salt and pepper. Heat a grill pan** over medium heat, and grill the zucchini and squash until tender. You don’t want to overcook them so they become soggy, stop just before that point. Remove your zucchini and squash, and place on a clean tea towel to remove any excess liquid.
  • ASSEMBLE: Preheat your oven to 425 degrees F. Remove your crust from the fridge. Place the dough on a silpat or a piece of parchment paper, and roll until 1/4 inch thick. Prick the bottom of your crust with a fork a few times, just to prevent a soggy bottom. Spoon your marinara sauce in the middle of the crust, leaving about 2 inches of dough around the entire outside. Spiral your grilled zucchini pieces on top (start with the outside ring).
  • Fold the excess dough over the filling. It’ll be rustic-looking; that’s okay. Brush with olive oil. Move everything over to a baking sheet and bake for 40 minutes, or until the crust is golden brown.
  • Remove from the oven and place on a cooling rack. Top with your desired toppings. Serve warm or at room temperature!


*Italian seasoning is a blend of dried Italian spices. If you don’t have it or can’t find it, just use a mix of dried herbs like oregano, basil, rosemary, and/or thyme. Yum!

**You can also grill your zucchini on a grill!

Cook times and idea highly adapted from Jessica @ How Sweet Eats

Pin It on Pinterest

Share This