Photo by @eatwellwithsari


1/2 pack of Cece’s® Veggie Co. Noodled Organic Zucchini
1 frozen gluten free pizza crust of choice
1/2 cup tomato sauce
3/4 cup shredded or crumbled cheese – try feta, goat cheese or for a vegan option, Daiya Mozzarella-style shreds 
1/2 cup cherry tomatoes, halved
1/4 cup red bell peppers, sliced
other pizza veggies / toppings, as desired
crushed red pepper flakes & Parmesan cheese, if desired for garnish

How To:

  1. Use a plastic spatula to spread tomato sauce on crust (make sure to check package directions on if crust should be thawed or par-baked before adding toppings).
  2. Top with cheese, cherry tomatoes, red bell peppers, and other toppings as desired (save zucchini spirals for the next step).
  3. Bake according to package directions, at least 8-10 minutes for optimal veggie cooking. In the last 3-4 minutes, add the zucchini noodles on top and continue baking.
  4. For crispier veggies, try broiling the pizza for the last few minutes with all the toppings.
  5. Garnish with crushed red pepper and Parmesan (if desired), cut into slices and enjoy!