Zucchini Pizza Crust

Prep Time: 5 minutes

Servings: 8 slices

Ingredients:

  • 2 cups zucchini, shredded
  • ¼ tsp salt
  • 3 large eggs, beaten
  • ½ cup all-purpose flour (You may also use almond flour, coconut flour or whole wheat flour.)
  • 1/3 cup Parmesan cheese, shredded
  • 1/3 cup pizza or marinara sauce
  • 1 cup mozzarella cheese, shredded
  • pizza toppings of your choice (sliced pepperoni, etc.)

Directions:

  1. Preheat oven to 350°.
  2. Spread the shredded zucchini out on a lightly greased baking sheet and sprinkle lightly with salt. Bake for 15 minutes. Remove and transfer the zucchini to paper towels or a cheesecloth.
  3. Increase oven temperature to 450°.
  4. Squeeze out as much additional moisture from the zucchini as possible. Add the zucchini to a large bowl along with the whisked eggs.
  5. Sprinkle the flour in gradually, stirring to incorporate. Continue to add flour until desired consistency is obtained.
  6. Spread out onto a lightly greased 12-inch pizza pan, leaving 1-inch or so around the edges. Use a fork to gently poke holes in the dough to prevent the crust from bubbling up as it bakes.
  7. Top with shredded Parmesan cheese and bake for 18 minutes, until it begins to brown slightly. Remove from oven.
  8. Reduce heat to 400°.
  9. If possible, let the crust cool for extra crispy results.
  10. Top with pizza sauce, mozzarella cheese and pepperoni (or desired pizza toppings). Bake for 10 minutes, until the cheese is melted and bubbly.
  11. Top with parsley, red pepper flakes and/or grated Parmesan cheese and serve!
Notes:

Zucchini crust pizza is the BEST recipe to make with fresh garden zucchini and your favorite pizza toppings. This recipe works well with almond flour, all-purpose flour and coconut flour.

Nutrition:

Per serving: Calories: 135kcal, Carbohydrates: 8g, Protein: 9g, Fat: 7g, Sodium: 357mg, Fiber: 1g, Sugar: 1g 

Recipe source: https://thecozycook.com/zucchini-crust-pizza/