Zucchini Pizza Crust
Craving a delicious pizza without the guilt? Try this Zucchini Pizza Crust that’s low in carbs and gluten-free! With its crispy edges and soft center, it's the perfect base for your favorite toppings. Whip it up quickly and enjoy a healthier take on pizza tonight!
Equipment
- Frying Pan
- Blender
- Oven
- Grater
- Chef's Knife
- Mixing Bowl
- Baking Sheet
Ingredients
- 2 cups Zucchini grated, packed, squeezed dry
- 2 large Eggs beaten
- ¼ cup Flour can substitute gluten-free flour
- ½ cup Mozzarella Cheese finely shredded
- ½ cup Parmesan Cheese finely grated
- 1 tablespoon Olive Oil extra virgin
- 1 teaspoon Italian Seasoning
- Pizza Sauce and Toppings as desired
Instructions
- Preheat your oven to 400°F (about 200°C). This is crucial for achieving that crispy crust. While the oven heats, grab a flat cookie sheet or pizza pan and line it with parchment paper. To ensure nothing sticks, give the parchment a light spray with nonstick cooking spray.
- In a medium bowl, combine the grated zucchini, beaten eggs, flour, mozzarella cheese, Parmesan cheese, olive oil, and Italian seasoning. Take your time mixing these ingredients together until they’re well combined. Aim for a thick, cohesive mixture.
- Now it's time to shape the crust! Transfer the zucchini mixture onto the prepared parchment paper. Use your hands to pat it into a thin, round shape about 12 to 14 inches in diameter. Make sure it’s evenly spread, as this helps it bake uniformly.
- Place the pizza crust in your preheated oven and bake for about 30 minutes. Look for a golden brown color around the edges as an indicator that it’s done. Keep an eye on it; you want to catch it at that perfect golden brown stage.
- Once the crust is golden, carefully remove it from the oven. Flip the crust over to ensure both sides get that lovely, crispy texture. Return it to the oven for an additional 10 minutes. Watch closely during this time to prevent over-browning!
- Remove the crust one last time and add your favorite pizza sauce and toppings. Get creative! Whether you prefer classic pepperoni or a veggie overload, this is your chance to make it your own.
- After topping it off, place the pizza back in the oven just until the cheese melts and everything is heated through. This usually takes about 5 to 10 minutes.
- Once everything looks delicious, remove it from the oven and let it cool for a few minutes. Slice it up and enjoy each bite of your homemade Zucchini Pizza Crust.
- Don’t forget to savor the moment! You’ve created something special that brings together health and comfort.
Notes
- Squeeze It Dry: The more moisture you can extract from the zucchini, the better the crust will turn out. Aim for less than 1/3 cup moisture after squeezing.
- Watch the Oven: Keep an eye on the crust as it bakes. Ovens can vary, and you want to catch it at that perfect golden brown stage.
- Experiment with Toppings: Feel free to get creative! Try different sauces and toppings to keep things exciting.
- Storing Leftovers: If you have any leftovers, store them in an airtight container in the fridge for up to three days. Reheat in the oven for best results.