This zucchini and cauliflower Thrive Life pizza really is pizza perfection. It is worth growing an extra zucchini plant next year so you can make this weekly!
Here is a video that shows the pizza process!
For those follow-recipes-to-a-T people out there, I am sorry to say that I don’t have an exact recipe for this pizza, but that is what I love about it, it’s very adaptable. It is similar to my sister’s Zucchini Crust Pizza recipe over at Mel’s Kitchen Cafe, but definitely has a few quantity and ingredient tweaks. I have been making this pizza for a few summers now when zucchini is coming off the vine by the boatload, but Thrive has really upped the game on the taste and convenience factors.
I also have some essential tips below to ensure pizza success. Really, just look at that crust. You will never want to go back to a flour-based crust again!
Pizza kitchen supplies for the win…
There are not many foods where I think that you HAVE to have certain kitchen equipment to make it awesome, but pizza is one of the things that I really feel like you do. A pizza stone is just essential for making this crust crispy and delicious. I have one that is simple and plain and has worked great for years. It is similar to this one. The parchment paper is also important. The dough is so sticky at first, but has no problems coming off of the parchment after it is cooked. And the parchment makes it really easy to slide on and off the pizza stone. I just cut 3 parchment circles the size of my pizza stone and call it good.
I also use cookie sheets to slide the pizzas on and off before, during, and after the cooking process. A pizza paddle would work great here as well.
Thrive Tomato Powder is one of my favorite products. I LOVE how versatile it is. I use it as a replacement for tomato sauces and pastes in all of my recipes. You can make it any consistency you want, and season it how you want. The only thing in the can is tomatoes! Nothing processed or weird. No salt. I love that. It makes killer pizza sauce for the pizza.
Thrive Tomato Dices are also a favorite of mine. You get all of the flavor of tomato on the pizza without soggying it up.
And the sausage. Oh, the sausage. I might cry for you if you don’t add Thrive Sausage Crumbles to your pizza. They are so stinking good and so easy. Open the can. Sprinkle on the pizza. Done. No crazy ingredients in those babies either.
To ensure your crust is not soggy:
The most important and essential tip is that the zucchini has to be SUPER DRY. There is nothing worse than a soggy crust. You want a delicious, brown, sturdy, veggie-filled crust. So wring it out, then wring it out some more. I use one of these handy dandy nut milk bags and squeeze out the water until my hands are too tired to squeeze anymore.
The pizza stone needs to be preheated before you slide your first crust on. I cook the crusts at 500 degrees until they are nice and brown and sturdy, add the toppings, and then cook until the cheese is bubbly.
Freeze-Dried works GREAT here, and is, dare-I-say, necessary for perfect crust. When I started adding Thrive Cauliflower to my crust, it just upped the yum factor and it really helped soak up any of the extra juices left from the zucchini. You might have to crush your cauliflower pieces a little before you mix it in, but that takes 2 seconds. Easy peasy.
If you noticed in the movie, I add cheese before the sauce. That helps all of the toppings stay on.
Final Note: I have used gluten-free flour on multiple occasions for this recipe with great success!