I think I found my new favorite veggie pizza crust option: Zucchini Pizza Crust. I’ve tried my hand at a cauliflower crust and sweet potato almond crust. Naturally it’s time I try zucchini. I finally bought nutritional yeast to test out (and warning — I foresee this on my popcorn), so I decided to do a 1:1 ratio of nutritional yeast to parmesan. I also recently made a parchment paper investment, and this was worth it; it made for an easier transfer of the crust baking sheet to cutting board and was non-stick. I really like veggie curst options, but usually they’re loaded with cheese as the binding agent. I thought this was still quite “cheesy” without all the extra cups and the egg worked just fine to keep this like a true crust. I’m definitely setting up for a breakfast pizza — stay tuned for brunch tomorrow!