Zucchini Crust Pizza
User Reviews
4.9
26 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
45 mins
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Total Time
50 mins
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Servings
8 slices
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Calories
135 kcal
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Course
Main Course
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Cuisine
American
Zucchini Crust Pizza
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Zucchini Crust Pizza is the BEST low carb 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.
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Ingredients
- 2 cups zucchini shredded
- ¼ tsp salt
- 3 egg beaten, large
- ½ cup all-purpose flour see notes
- 1/3 cup Parmesan Cheese shredded
- 1/3 cup pizza sauce or marinara sauce
- 1 cup mozzarella cheese shredded
- 12 lices pepperoni
Instructions
- Preheat oven to 350°.
- 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.
- Increase oven temperature to 450°.
- Squeeze out as much additional moisture from the zucchini as possible. Add the zucchini to a large bowl along with the whisked eggs.
- Sprinkle the flour in gradually, stirring to incorporate. Continue to add flour until desired consistency is obtained. (I use the entire ½ cup for all-purpose flour.)
- 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.
- Top with shredded Parmesan cheese and bake for 18 minutes, until it begins to brown slightly. Remove from oven.
- Reduce heat to 400°.
- If possible, let the crust cool for extra crispy results.
- Top with pizza sauce, mozzarella cheese, and pepperoni (or desired pizza toppings). Bake for 10 minutes, until the cheese is melted and bubbly.
- Top with parsley, red pepper flakes, and/or grated Parmesan cheese and serve!
Notes
- Pro Tips
- Make-Ahead Method
- The nutritional information is an estimate and is per slice. This recipe makes 8 slices.
- Almond Flour, Coconut Flour, and Whole Wheat Flour may also be used.
- I recommend using a light colored pizza pan or a pizza stone for this recipe. Dark pans absorb more heat and therefore will likely require less baking time.
- Low Moisture, whole milk mozzarella shredded fresh from a block is best for this recipe. I use Galbani or Dragone mozzarella.
- For more zucchini recipes, try my Zucchini Soup, Zucchini Parmesan, and Zucchini Casserole! And be sure to try my Eggplant Casserole recipe.
- More Pizza Recipes: Be sure to try my Homemade Pizza recipe with a restaurant-quality homemade dough! And try my Buffalo Chicken Pizza and Hawaiian Pizza recipes next!
- Bake the crust, let cool completely. Wrap it in foil and freeze.
- To serve, add toppings and bake while still frozen at 400° for 15-20 minutes.
Nutrition Information
Show Details
Calories
135kcal
(7%)
Carbohydrates
8g
(3%)
Protein
9g
(18%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
79mg
(26%)
Sodium
357mg
(15%)
Potassium
170mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
326IU
(7%)
Vitamin C
6mg
(7%)
Calcium
134mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 8g | 3% |
| Protein | 9g | 18% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 79mg | 26% |
| Sodium | 357mg | 15% |
| Potassium | 170mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 326IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 134mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
26 reviews
Excellent
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