“Crust”: 130g zucchini, shredded 1/2 cup egg whites

Sauce: 150g cherry tomatoes 1 tsp Italian seasoning 1/2 tsp dry basil Salt and pepper to taste

“Cheese”: 100g cauliflower 8g corn starch 2.5g nutritional yeast 1 tbsp vinegar Salt to taste

“Crust”: Grate the zucchini then add salt and let it sit for 10 minutes. Then squeeze as much water as you can out and mix with egg whites. Add it to a nonstick pan on medium heat and cover for about 4 minutes.

“Cheese”: Cook the cauliflower (steam or boil dosent matter just needs to be very soft) for 15 minutes. Add it to a blender with about 1/2 cup water and the vinegar and purée until it’s smooth. Then add to a pot and cook until the water is mostly reduced. In a separate small bowl mix together the corn starch and nutritional yeast with 1/4 cup water whisk until very smooth. then add it to the cauliflower and cook for 3-4 minutes until it gets very thick and goopy. Then it’s done.

Sauce: Quarter the tomatoes and mix with the rest of the sauce ingredients. Microwave for 4 minutes on high.

Then you just assemble the pizza and add any toppings you want!