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Zucchini-Crusted Pizza

Zucchini-Crusted Pizza
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Zucchini-Crusted Pizza offers a healthy, low-carb alternative to traditional pizza by using a crispy zucchini-based crust. This gluten-free recipe delivers a crunchy texture with savory flavors, making it perfect for those seeking a light yet delicious pizza option that’s versatile, customizable, and packed with nutrition.

Ingredients

Scale

Crust Ingredients

  • 2 medium zucchinis, shredded and squeezed to remove excess moisture
  • 2 eggs, beaten
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup almond flour
  • 1 pinch garlic powder
  • 1 pinch Italian seasoning
  • Salt, to taste
  • Black pepper, to taste

Toppings

  • Tomato sauce (marinara or pizza sauce), as needed
  • Shredded mozzarella cheese, as desired
  • Your choice of additional toppings (e.g., pepperoni, vegetables, grilled chicken, fresh herbs)

Instructions

  1. Prepare the Zucchini: Wash and shred two medium zucchinis. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible to prevent a soggy crust.
  2. Mix the Crust Ingredients: In a large mixing bowl, combine the shredded zucchini, two beaten eggs, 1/3 cup grated Parmesan cheese, 1/4 cup almond flour, and a pinch each of garlic powder, Italian seasoning, salt, and pepper. Stir thoroughly until a well-bound dough-like mixture forms.
  3. Bake the Crust: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and spread the zucchini mixture evenly into a circle or rectangle about 1/4 inch thick. Bake for 20-25 minutes until the crust is golden and firm to the touch.
  4. Add Sauce and Toppings: Remove the crust from the oven and spread a thin layer of tomato sauce on top. Sprinkle shredded mozzarella cheese and add your preferred toppings evenly over the pizza.
  5. Final Bake: Return the pizza to the oven and bake for an additional 10-12 minutes, or until the cheese is bubbly and slightly browned. Let cool for a couple of minutes before slicing and serving.

Notes

  • Remove Excess Moisture: Squeezing out as much water as possible from the shredded zucchini is key for a crispy crust.
  • Use Parchment Paper: Prevent sticking by baking on parchment paper or a silicone baking mat.
  • Don’t Overload Toppings: Heavy toppings can weigh down the delicate crust and cause sogginess.
  • Pre-Bake the Crust Thoroughly: Ensure the crust is golden and set before adding sauce and toppings for best texture.
  • Customize the Recipe: Experiment with different cheeses, herbs, or sauces to suit your taste preferences.

Nutrition

Keywords: zucchini crust pizza, low carb pizza, gluten free pizza, healthy pizza, vegetable crust pizza, keto friendly pizza

Find it online: https://recipesemilly.com/zucchini-crusted-pizza/