Zucchini Pizza Crust
A delicious and healthy alternative to traditional pizza crust made with zucchini, cheese, and simple ingredients, perfect for a guilt-free pizza night.
Ingredients
Pizza Crust Ingredients
- 4 cups grated fresh zucchini (from about 2 medium zucchini; 250 g when squeezed dry) Squeeze out excess moisture before mixing.
- 2 ounces Parmigiano-Reggiano cheese (finely grated) Increase for a stronger cheese flavor.
- 8 ounces low-moisture mozzarella cheese (grated)
- 2 large eggs (at room temperature, beaten) Can be substituted with a flaxseed mixture for a vegan option.
- 2/3 cup tapioca starch/flour Adjust amount if using pre-grated cheeses.
- 1 tablespoon dried oregano
- 1 1/2 teaspoons dried basil
- 1/2 teaspoon garlic powder
- 1 light drizzle extra virgin olive oil For greasing if necessary.
Toppings
- 1 cup tomato sauce Spread evenly on the crust.
- 1 cup additional mozzarella cheese For topping.
- 1/2 cup gluten-free pepperoni Optional.
- 1/2 cup sautéed mushrooms Optional.
Instructions
Preparation
- Preheat your oven to 450°F. Place a pizza stone or overturned baking sheet in the oven as it preheats.
- Line a pizza peel or flat surface with a sheet of unbleached parchment paper, and set it aside.
- In a large bowl, mix the grated zucchini, Parmigiano-Reggiano, mozzarella, eggs, tapioca starch, and optional spices until well combined.
- Spread the mixture onto the parchment paper, forming a 13-inch round.
- Even out the edges with wet hands or a spatula.
Baking
- Slide the pizza onto the pizza stone or overturned baking sheet in the oven.
- Bake for 15 minutes or until the pizza is light golden brown on top.
- Remove from oven, add desired toppings, and return to the oven for another 5 minutes.
Serving
- Let it set for 2 minutes before slicing into wedges. Enjoy warm!
Notes
Store leftovers in the fridge for about 3 days. Can be reheated in a microwave or toaster oven.