Zucchini Pizza with Basil Pesto, Goat Cheese, and Roasted Vegetables

This pizza is packed with flavor and loaded with vegetables and nutrients!  The goat cheese adds creaminess on top of the basil pesto.  I used pesto I made using basil from the garden, but you can use any pesto you enjoy.

Ingredients:

Zucchini Pizza Crust-

1 zucchini grated

¼ cup shredded mozzarella cheese

2 tablespoons grated parmesan cheese

1 egg

¼ cup almond flour

1 clove garlic

Toppings-

½ cup basil pesto

2 tablespoons goat cheese

½ cup cherry tomatoes halved

¼ onion sliced

¼ cup bell pepper sliced

Directions:

1. Preheat oven to 425 degrees.  Line a small baking sheet with aluminum foil and spray it with olive oil spray.
2. Grate zucchini with a box grater.  Use a paper towel to squeeze out excess water.
3. Add zucchini, mozzarella, parmesan, egg, garlic, and almond flour to a medium bowl.  Mix to combine.
4. Use a spatula to flatten the crust on the baking sheet.
5. Bake 10 minutes.
6. Place another sheet of aluminum foil on top.  Place another baking sheet on top to allow you to flip over the crust so you can bake the other side. 
7. Bake for 10 more minutes.
8. Spread the pesto on the crust as soon as you remove it from the oven. 
9. Sprinkle chunks of goat cheese, cherry tomatoes, onion, and bell pepper around the pizza. 
10. Bake 10 more minutes to roast the veggies.
11. Enjoy!