Zucchini Pesto Pizza

So, another last-ditch, fridge-raiding, unplanned dinner. Compared to some of my science experiments, this one was a hit! I’ve never seen my 4 year old eat so much gluten-free goat cheese pizza. Even my Beloved-junk-food-junkie-hubs said it was good. So maybe worth a shot, eh?  (Although I offer no guarantees of junk-food-junkie converts!)
I think that if I hadn’t had some needy kids demanding my attention, AND I’d had been able to find all the ingredients at the start (don’t you judge me!) the prep time might have been like this:

Prep time: 5-10 minutes

Cook time: 10 minutes


  • 1/2 a zucchini, cut into 1/2 inch pieces
  • 1/2 c. Fresh Basil
  • 2 tbsp of pine nuts or walnuts
  • 1 or 2 Tbsp. Romano or Parmesan
  • 1 or 2 garlic cloves (dependent upon your love for garlic!)
  • olive oil (didn’t measure 🙂 …maybe a 1/4 a cup, but I’d add a little at a time until it looks right)
  • a dash of salt


  • bell pepper – veggies of your choice here
  • salt
  • kalamata olives
  • pepperoni
  • cheese (we did goat mozzarella)
  • Udi’s frozen pizza crust (In my dough days I loved use dough – usually $1 or 2 from the bakery at our grocery store. You could also use tortillas.)
  1. Grind the first set of ingredients in a chopper or pulse in a blender until you reach your desired consistency
  2. Spread the pesto onto pizza. (A fork worked great to press it down until it was about 1/4 inch thick.)
  3. Cover with your preferred cheese, and toppings (if adding a more fresh veggies, I toss some salt on top)
  4. Bake – around 415 degrees and check it after 10 minutes. (20 if using dough).

This was the first time I’d used the Udi’s pizza crusts and they really exceeded my expectations! They weren’t grainy the way that some gluten-free products are.

On my mind today:

Lamentations 3:25-27:

The Lord is good to those whose hope is in him,
to the one who seeks him;
26 it is good to wait quietly
for the salvation of the Lord.
27 It is good for a man to bear the yoke
while he is young.











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