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Zucchini & Goat’s Cheese Pizza

Zucchini & Goat’s Cheese Pizza

By: Georgia Harding

This delicious vegetarian pizza has a crisp base and fresh, tasty vegetables on top. Each bite has lovely melted cheese, a hint of garlic and buttery pine nuts.



Prep time

Cook time



  • 300g wholemeal spelt flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp sea salt
  • 250g full-fat natural yoghurt
  • ½ tsp apple-cider vinegar or lemon juice
  • 2 tbsp tomato paste
  • 1 tsp garlic powder or granules
  • 1 small zucchini, peeled into ribbons or thinly sliced
  • 6 cherry tomatoes, halved
  • 220g bocconcini, sliced
  • 50g goat’s cheese
  • 2 tbsp pine nuts


  • Preheat oven 220°C (fan-forced).
  • Start by making the pizza dough. Place the flour, baking powder, bicarbonate of soda and sea salt into a large bowl or food processor and mix well to combine.
  • Mix the yoghurt and vinegar or lemon juice.
  • Add to the dried ingredients, mix until just combined and turn out onto a lightly floured surface.
  • The dough should come together without sticking to your hands. Knead for about 30 secs and then form a sausage and cut into sections (I divide into 2 large- or 4 small-size pizzas). Pictured are 2 large oval pizzas.
  • Divide the dough and roll to form thin bases. I like to roll between baking paper. Remove the top sheet, add the pizza toppings, then lift onto the baking tray to cook.
  • To top, spread the tomato paste over the base and sprinkle with the garlic powder (or granules).
  • Top with the zucchini, cherry tomatoes, slices of bocconcini, goat’s cheese and finish with pine nuts.
  • Bake in the hot, preheated oven for 15 mins.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Georgia Harding

Georgia Harding

Georgia Harding is a naturopath with almost 20 years experience, a mother and a passionate health educator. After many years consulting in a busy practice, lecturing in natural medicine and sharing her knowledge on talkback radio, Georgia decided to reach out and share her passion for holistic health by developing her blog, Well Nourished.
On her website, she shares fad-free health advice and intolerance/allergy-friendly recipes to inspire people to live happy, healthy lives and create delicious food memories.

Georgia’s ebook Rise and Shine: A Well Nourished Breakfast will inspire and guide you to prepare the most important meal of the day in just minutes. Her latest ebook The Well Nourished Lunch Box contains over 50 nut-free, allergy-friendly wholefood sweet and savoury snacks, lunches and meals to inspire you to pack a nourishing lunch box that your kids will love to eat and you will love to make.

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