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Preheat your oven to 450°F/230°C.
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Grease a 8-inch springform pan. Wrap the bottom of the pan in foil in case your pan leaks.
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Throw the tomato sauce, artichoke hearts, onion, basil, nutritional yeast, balsamic vinegar, garlic, thyme, salt, and red pepper flakes into your blender, and blast on high for 30 to 60 seconds until smooth.
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In a large bowl bowl, mix together the cooked pasta, zucchini, basil, and olive oil until everything is coated in oil. Pour in the sauce mixture, and toss until everything is evenly coated. Tweak salt and thyme to taste. Fold in the bread crumbs, and stir until they’re combined.
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Transfer the mixture to your prepared pan, and press down so that it’s really densely packed in.
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Spray the top of the pie with oil, and then stick the pan in the oven. Bake for 25 to 35 minutes until the top looks a little burnt and the sides are starting to pull away from the pan. Let this carb cake cool for 10 minutes to solidify before slicing in and serving.