Make this easy gluten-free recipe with fresh summer produce.
“This is my favorite vegetable crust pizza and it’s best with zucchini from the farmer’s market or straight from your garden,” says LA-based chef Helene Henderson of Malibu Farm. “After baking, the crusts can last for several days in the fridge or even longer in the freezer, making it a great quick item to whip up for dinner.”
Serves 2
Also in this series: Tofu Scramble and Vegan Chopped Salad