Zucchini & Tomato Galette

August 22, 2016

Every summer when zucchini season rolls around, the jokes start flying about the surplus of zucchini and zucchini products that will start showing up on doorsteps.  I happen to like zucchini and don't mind eating every last bit of it. Raw, roasted, made into breads, cookies, cakes...you get the point. 



You can do a million things with it, and maybe that's why God created it to grow so eagerly and abundantly.


This recipe is a combo of my favorite "junk" food (pizza) and this prolific squash.  


There is a little pizza restaurant in Atlanta that my friend Diana and I would infrequently visit.


Why infrequently?


Because we were known to single-handedly eat the entire pie ourselves.




My pizza love was the motivation behind this recipe. That and the pile of zucchini and fresh tomatoes sitting on the counter.


By definition, this is not a pizza, it's a galette- a free form, flat, round bread (thank Merriam for the definition), but it's close enough to satisfy the craving, and way easier to make.




The cornmeal makes for a sturdy crisp crust that holds up well to the zucchini and tomatoes and the hummus adds a Greek spin to this galette. 


The best part, at least in my opinion, is that this spin on a pizza is actually good for you.


You can eat one big slice, maybe even two and not feel guilty.


Hopefully you've got a zucchini in your garden or  a neighbor who wants to share (they may give you 2or 3) so you can give this fun recipe a try! 


It's quick.


It's easy.


It tastes great, even for breakfast the next day.



Zucchini and Tomato Galette - makes 8 large slices



  • 2 cups gluten free flour blend (we like Bob's Red Mill)

  • 1 1/2 cups cornmeal

  • 1 tablespoon baking powder

  • 1 1/2 teaspoons xanthum gum

  • 1 teaspoon salt

  • 1/3 cup extra virgin olive oil

  • 1 - 1 1/4 cups water


  • 8 ounces hummus

  • 4-5 small zucchini, sliced

  • 4-5 small-medium tomatoes

  • 5-6 cloves roasted garlic

  • 2 tablespoons fresh basil and oregano

  • 1/4 cup Parmesan cheese or nutritional yeast, optional


1. Place a pizza stone or cookie sheet in the oven and preheat oven to 450 degrees.

2. Whisk together the flour, cornmeal, baking powder, xanthum gum and salt. Add the oil and 3/4 cups of the water. Knead by hand, adding additional water as needed. The dough should hold together in a ball.

3. Place dough onto a large piece of parchment paper and flatten into a large disc. Roll dough into a large circle that is about 1/8 to 1/4 inch thick.

4. Spread hummus onto the dough leaving a 1 inch edge. Top with the zucchini, tomatoes, garlic and Parmesan (if using). Sprinkle with salt and fresh ground black pepper.

5. Slide the galette onto an upside down cookie sheet and then slide it onto your pizza stone. Leave the galette on the parchment paper.

6. Bake for 35-35 minutes or until the crust begins to brown.


*Thanks to Bob's Red Mill for the wonderful GF flour blend.

Two Kitchen Collision received no compensation for this post and the recipe idea was entirely our own.


*Thanks to Wild Hare Organic Farm for the amazing vegetables. We couldn't create these amazing recipes without the lovely vegetables we get in our weekly CSA share. Two Kitchen Collision received no compensation for this post and the recipe idea was entirely our own.



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