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Zucchini Crust Flatbread

Zucchini Crust Flatbread with Asparagus and Nasturtium

This beautiful zucchini crust flatbread, adorned with shaved asparagus, micro greens and vibrant edible flowers, makes a lovely springtime starter.

Course Appetizer, Main Course
Cuisine American
Keyword flatbread recipe, flatbread with asparagus, zucchini crust recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 400 kcal
Author Denisse

Ingredients

FOR THE CRUST:

  • 3 cups finely shredded zucchini about 3 medium zucchini
  • 1/2 cup freshly shredded parmesan cheese
  • 1/3 cup chickpea flour
  • 2 teaspoons fresh oregano chopped
  • 1 teaspoon fresh parsley chopped
  • 1 egg
  • 1 clove garlic minced
  • 1/4 teaspoon salt

FOR THE TOPPINGS:

  • Goat cheese, burrata or non-dairy soft, spreadable cheese of choice
  • Shaved asparagus
  • Micro greens
  • Nasturtium
  • Truffle oil
  • Flaky sea salt

Instructions

  1. Preheat oven to 475 degrees. Wrap the shredded zucchini in a clean kitchen towel and hold over the sink. Squeeze firmly to wring out as much of the excess moisture out as possible.
  2. Once all of the excess moisture has been removed, place the shredded zucchini in a medium bowl and add the parmesan cheese chickpea flour, oregano and parsley. Stir to combine. Crack the egg into a small bowl and add the minced garlic and salt. Whisk lightly and add to the zucchini mixture.

  3. Incorporate all of the ingredients well, using hands if necessary, until mixture holds together.

  4. Place the zucchini mixture onto a piece of parchment paper set on either a wire pizza screen, a pizza stone or a baking sheet.

  5. Using your fingers, spread the zucchini crust mixture to form a circle about 1/2 inch thick.

  6. Bake for 8-10 minutes or until the crust begins to turn golden brown. Remove from oven, let cool slightly and spread with a thin layer of cheese.
  7. Top with shaved asparagus, micro greens and nasturtium or other edible flowers. Drizzle with truffle oil, if desired, and top with flaky sea salt.

Recipe Notes

 I found that a wire pizza screen worked best to bake this on, since the ventilation from both the top and bottom it allowed the crust to crisp up nicely. If you don’t have one though, a  pizza stone or baking sheet should work fine too. Maybe cook it for a couple of minutes longer if you want a crispier crust.