It’s what breakfast looks like on #NationalPizzaDay !
A slightly guilt-less version of the greasy original, the recipe is made of almond flour and zucchini, two powerhouse ingredients that means more energy for you throughout the day.
The recipe is also great for a paleo, gluten-free diet, and
Ingredients used to make this
**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Zucchini - fresh/raw is best, but you can also use frozen or cooked
- Almond flour – I used blanched almond flour. But you can also make your own by blending raw or blanched, slivered almonds in the food processor and sifting them through a sieve.
- Tapioca flour (tapioca flour but also called tapioca starch) - Arrowroot starch and Potato starch can also be used instead. Cornstarch does not work.
- Eggs – I used regular large eggs. I haven't tried using egg replacements like flax or chia yet, so you might not get the same results if you decide to substitute.
- Salt – Pink Himalayan salt is what I have at home, so it’s what I use, but you can use any kind for this recipe.
- Lemon Juice –If you don’t have fresh lemons or lemon juice you can also use apple cider vinegar or a any neutral flavored vinegar such as white, rice vinegar.
- Honey - You can use any granulated or liquid sweetener of your choice, but honey, maple syrup, coconut sugar, date and maple sugars are the less processed, naturally derived options I would recommend. For a lower calorie option, you can also use sugar-free sweeteners such as monk fruit sweetener or, stevia (just be sure to convert according to package instructions).
Coconut Flour Zucchini PancakesSee Recipe
How Does Waffle Pizza Taste Like?
The Base: The zucchini waffles are soft and fluffy. The zucchini provides a savory flavor, and it compliments the nutty flavor of the almond flour really well. The veggie flavor is there, but not very noticeable when you eat these with the tomato sauce and cheese.
The Pizza Topping: it's as good as you can imagine! The savory sweet tomato sauce, the melty cheese and topping. A sprinkle of oregano on top and it's perfection!
Recipe Variations and Optional Add Ins for Zucchini Pancakes:
- How about extra savory? You can add parmesan cheese, crumbled feta cheese, or shredded mozzarella cheese into the waffle batter
How to Make this Pizza Waffle Recipe Healthier
- Make these zucchini pancakes even healthier by adding a tablespoon of nuts, seeds into the batter to add texture and nutrition.
How to Store Zucchini Waffle Pizza
- It's best to eat these zucchini waffles within 2-3 hours, but you can also store them covered in the fridge for up to 3 days, and frozen up to 4 months.
You Might Also Like these Zucchini Recipes
Zucchini Waffle Pizza Made with Almond Flour
- ½ cup almond flour 60g
- ¼ cup tapioca flour 40g
- 2 Tbsp granulated or liquid sweetener of choice*
- ¼ tsp salt
- ¼ tsp baking soda
- ¼ tsp baking powder
- 1 cup sliced zucchini 90g
- 1 large egg
- 1 tsp lemon juice
Waffle Pizza Topping
- ¼ cup pizza sauce
- ⅓ cup mozzarella cheese , fat-free or part-skim
- Preheat Waffle Iron
- Blend all ingredients in blender or food processor until smooth.
- Let sit for 10-15 minutes for the oats to absorb all the liquid.
- Pour onto a lightly oiled waffle maker (or frying pan) and cook until golden.
- Top with pizza sauce, cheese and additional toppings of choice, and let the residual heat of the waffle maker melts the cheese completely. Alternatively, you can microwave the waffle pizza in 20 second increments, or until the cheese melts.
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