Zucchini Crust Vegetable Pizza with Tomato Basil Sauce

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A grain-free pizza with a crisp zucchini crust, topped with roasted vegetables and a simple tomato basil sauce for a refreshing Whole30-friendly dinner. This Whole30 recipe (vegetarian), ready in about 35 minutes, pairs zucchini, tomato sauce, fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium (about 1 lb), thinly sliced lengthwise into 1/4-inch rounds zucchini
• 1/4 cup (no added sugar) tomato sauce
• 2 tbsp, finely chopped fresh basil
• 1/2 tsp dried oregano
• 2 tbsp avocado oil
• 1/2, thinly sliced red bell pepper
• 1/4 cup, halved cherry tomatoes
• to taste salt
• to taste black pepper

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Arrange 2 medium zucchini, thinly sliced lengthwise into 1/4-inch rounds, in a single layer on a parchment-lined baking sheet, pressing gently to form a compact crust.
2. Step 2: Brush 2 tbsp avocado oil evenly over the zucchini crust, then bake for 15 minutes until edges are golden and slightly crisp.
3. Step 3: Remove from oven, spread 1/4 cup tomato sauce evenly over the crust, top with 1/2 thinly sliced red bell pepper and 1/4 cup halved cherry tomatoes, then sprinkle with 2 tbsp fresh basil, 1/2 tsp dried oregano, salt, and black pepper, and serve immediately.