Zucchini Crust Savory Pizza
Prep time: 15 mins | Cook time: 20-25 mins | Servings: 2-3
Ingredients
The Base:
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2 medium zucchinis, shredded or spiralized (about 3-4 cups)
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1 large carrot, grated
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1/2 small red onion, thinly sliced
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1/2 tsp salt (to draw out moisture)
The Batter:
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2 large eggs
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1/2 cup Greek yogurt (or sour cream)
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1/2 cup All-purpose flour (or almond flour for keto)
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1 tsp Baking powder
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Salt & Pepper to taste
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Optional: Garlic powder or fresh dill
The Topping:
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1 cup Shredded Mozzarella (or cheddar)
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Fresh dill for garnish
Instructions
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Prep the Veggies: Grate the zucchini and carrot. Place them in a bowl with 1/2 tsp salt and let sit for 10 minutes. This is the most important step: Squeeze the vegetables firmly with your hands or a cheesecloth to remove as much water as possible. If you skip this, the “crust” will be soggy.
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Mix the Batter: In a separate bowl, whisk the eggs, yogurt, flour, baking powder, and seasonings until smooth.
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Combine: Add the squeezed zucchini, carrots, and sliced onions into the batter. Fold everything together until the vegetables are evenly coated.
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Bake the Base: Preheat your oven to 400°F (200°C). Grease a round baking pan or line it with parchment paper. Spread the mixture evenly into a circle (about 1/2 inch thick).
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Bake for 15-20 minutes until the edges are golden and the center is firm.
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Add Cheese & Finish: Remove from the oven. Sprinkle the shredded cheese and fresh dill over the top. Return to the oven for another 5-8 minutes, or until the cheese is bubbly and browned.
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Serve: Let it cool for 5 minutes so it sets, then slice it into wedges just like a pizza!
Pro-Tips for Success
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The Squeeze: Seriously, squeeze that zucchini like you mean it. Zucchinis are roughly 95% water.
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Extra Crisp: If you want a crispier bottom, pre-heat your baking stone or pan before spreading the mixture on.
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Variations: Feel free to add chopped bell peppers or even some crumbled feta into the mix for a Mediterranean twist.