Zucchini, Tomato, and Corn Pizza with Sweet Potato Crust

Zucchini, Tomato, and Corn Pizza with Sweet Potato Crust

  • Author: Deborah Davis
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 2 1x
  • Category: Entree, Pizza
  • Method: Baked, Oven
  • Cuisine: American, Vegetarian, Gluten-free


Celebrate some of the flavor of summer by whipping up this zucchini, tomato, and corn pizza with sweet potato crust and a garlic scape pesto.


For the Pesto:

  • 1/3 cup chopped garlic scape
  • 1 large handful basil leaves
  • 1/4 cup olive oil
  • 1/3 cup walnuts
  • 1 tablespoon fresh squeezed lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons nutritional yeast
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper

For the Pizza:

  • 1 small zucchini, shredded with peeler
  • 1215 cherry tomatoes
  • 1/3 cup shredded parmesan or mozzarella cheese
  • 1/4 cup corn
  • Dash of smoked paprika


  1. Make the sweet potato crust according to directions. Before baking for the second time, add the toppings according to these directions.
  2. To make the pesto, add all of the ingredients to a food processor and blend until smooth. (Makes 3/4 cup but you’ll only need 1/3 cup for the pizza. Save the rest for other uses!)
  3. To assemble the pizza, evenly spread pesto onto the crust and top with zucchini, tomatoes, cheese, corn, and smoked paprika.
  4. Bake for 8-10 minutes or until cheese is melted and tomatoes have started to burst from their skins.
  5. Serve immediately!