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Brittany Snow uses an all-star veggie to make vegan, gluten-free taco shells *and* pizza crust


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Photo: Instagram/@brittanysnow

Brittany Snow is first to admit that she hasn’t always been a whiz when it comes to healthy cooking. The Pitch Perfect star says it’s taken her a couple years to reach chef status, but now that she knows her way around the kitchen, there are a couple meals she makes on the reg—and they stem from the same base recipe.

Snow typically creates vegan-friendly meals, and she’s discovered some options that are always wins—especially because they also happen to be gluten-free and are also jam-packed with a certain all-star veggie: zucchini. The summer squash is packed with antioxidants and is full of cancer-fighting vitamin C, hair-strengthening vitamin A, and mood-boosting vitamin B-6. And thanks to the multi-tasking superfood, Snow is able to enjoy healthier versions of classic comfort foods.

“I have this wonderful recipe—I make zucchini taco shells and zucchini pizza crust. They’re actually grated zucchini with almond flour and coconut flour, and you mix it into dough.” —Brittany Snow

“I have this wonderful recipe—I make zucchini taco shells and zucchini pizza crust,” Snow tells Well+Good. “They’re actually grated zucchini with almond flour and coconut flour, and you mix it into dough. If you make it thick, you can use it for pizza crust, or if you make it really thin, you can use it for taco shells.”

Genius, right? Snow didn’t share her exact recipe, but she says she found it on Pinterest. Some digging yielded a version from blogger Sweet As Honey that closely mirrors her description: Just combine 1 cup grated zucchini (with the juice squeezed out), 1 Tbsp ground flaxseed, 2 Tbsp water as an egg substitute, and let the mixture sit for 5 minutes to thicken. Then add 1/3 cup arrowroot flour, 2 Tbsp coconut flour, 1 tsp oregano, 1/2 tsp garlic or sea salt, and 1/4 tsp ground pepper.

After everything is mixed up and ready to go, shape your tortillas or pizza crusts on a baking tray covered with parchment paper, then bake them in the oven at 355 degrees for 20 to 30 minutes. Then, simply enjoy the Snow-approved dinner options all week long, whether you have a healthy hankering for Mexican or Italian cuisine. Or, better yet, a whole lot of both.

In need of some other vegan meal ideas? Try this coconut-curry slow-cooker recipe, or make these pancakes for breakfast.

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