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Vegan Zucchini Pizza with Thin Crust and Cream Cheese

Nothing like a refreshing thin-crust garden pizza to keep the summer spirit alive! Thin crispy gluten-free crust, loaded with creamy yet light vegan cream cheese and topped with juicy colorful squashes and onions, it's basically summer in a bite and would definitely be a mood lifter in the fall.


Relying solely on light vegetables as the toppings worried me a little bit when I first started putting this pizza together, however, much to my surprise, the flavors were simple but delightful, and they all stand out beautifully. Also, there are a few easy steps you could take to really punch up the flavors, all details included in the instructions below!


If you like this recipe here are some more fun, colorful, and healthy pizzas you'd love: Buffalo Chickpea Pizza with Sweet Potato Crust, Pink Heart Shaped Pizza, Vegan Meatball Pizza, and Truffled Mushroom Pizza. And you can also find me on Instagram @veganbunnychef

INGREDIENTS:

For the crust -
2 cup Pizza dough flour mix
1 cup hot water
1 tablespoon olive oil
Salt to taste

For the toppings -
1/2 cup vegan cream cheese
1/2 zucchini
1/2 yellow squash
1/2 small red onion
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon oregano

TO MAKE:

- Use your choice of pizza dough flour mix with yeast it;
- In a mixing bowl, add 1 cup of flour, water, olive oil, salt to taste, about 1/2 teaspoon, mix till smooth, then add in the other cup of flour, keep mixing till a dough forms;
- Transfer to a well-floured surface, knead till dough is smooth;
- Spread a drizzle of olive oil in a bowl, transfer the dough in, cover with plastic wrap and put in your proofing drawer for 1 hour, if you don't have a proofing drawer, simply preheat your oven to 120°F and turn it off, use the warm oven to proof the dough;
- Meanwhile, thinly slice zucchini, yellow squash, and onion into rounds;
- Toss the veggies with the olive oil, salt, black pepper, and oregano, let the mixture sit in a mesh and drain for 30 minutes, then gently squeeze out any excess liquid;
- When the dough is done proofing, preheat the oven to 450°F, shape the dough into a preferred pizza shape, I made 4 mini square pizzas here, you can also choose to make one regular-sized pizza;
- Transfer pizza crust onto a lined baking sheet, par-bake the crust for 3 minutes;
- Then spread cream cheese evenly on the crust, top with veggies, bake for another 15 minutes or till the edges are golden crispy;
- Serve immediately, enjoy!

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