Zucchini Pizza
This Zucchini Pizza Crust is easy to make and is the perfect low carb option for satisfying that Friday night pizza craving. It's so easy to make with just 4 ingredients that are grain free, gluten free and keto friendly.
Ingredients
- 2 cups grated zucchini
- 2 large eggs
- 1/3 cup shredded Mozzarella cheese (NOT the soft fresh kind)
- 2 tablespoons grated Parmesan
- 1/4 cup super-fine blanched almond flour
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano , optional
- 1/2 teaspoon dried basil , optional
PIZZA TOPPINGS OF YOUR CHOICE:
- 1/3 cup grated mozzarella
- ¼ cup sugar-free marinara sauce (Rao's) or passata sauce
- 6-8 slices pepperoni
- 1/4 cup sliced mushrooms
- 3-4 leaves fresh basil or spinach
- 2-3 chopped olives
Instructions
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BROIL ZUCCHINI: Turn your oven to broil. Spread the shredded zucchini onto a parchment lined baking sheet and broil for 4-5 minutes. Remove from oven and allow to cool. Turn your oven temperature to 425F. Place pizza stone in the oven now if you're using one.
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MAKE THE PIZZA DOUGH: Once the zucchini is cool, pat dry and place in a large mixing bowl. Add eggs, cheese, almond flour, garlic powder and optional herbs. Mix well until a dough forms. Add more almond flour or cheese as needed to form dough.
Line a baking sheet with parchment paper and shape into a round pizza crust.
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Bake in preheated oven for 15-18 minutes, or until golden and the crust is set. Remove from oven and allow to cool slightly.
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Spread marinara sauce evenly on top of the crust. Sprinkle with grated mozzarella followed by desired toppings.
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Place the pan back in the oven and cook until the cheese melts, about 5-8 minutes. Slice and serve hot.
Recipe Notes
** Nutritional info is calculated with the cheese and toppings