Zucchini Pizza Crust (Low Carb & Gluten-Free)
Prep time: 15 mins | Cook time: 30 mins | Yield: 1 large pizza
Ingredients
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2 cups shredded zucchini (approx. 2 medium zucchinis)
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2 large eggs, lightly beaten
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½ cup shredded mozzarella cheese
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½ cup grated Parmesan cheese
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¼ cup flour (Almond flour for keto/GF, or All-Purpose flour for a sturdier bite)
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Optional Seasoning: ½ tsp garlic powder, 1 tsp dried oregano, and a pinch of salt/pepper.
Instructions
1. Squeeze the Zucchini (Crucial Step!)
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Grate the zucchini using a box grater.
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Place the shreds in a clean kitchen towel or cheesecloth and squeeze as hard as you can to remove all the liquid. If the zucchini is too wet, the crust will be soggy and won’t hold together.
2. Mix the “Dough”
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Preheat your oven to 450°F (230°C).
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In a large bowl, combine the squeezed zucchini, eggs, mozzarella, Parmesan, flour, and seasonings. Mix until it forms a thick, sticky paste.
3. Form and Pre-Bake
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Line a baking sheet with parchment paper (do not skip this, or it will stick!). Lightly grease the paper with oil or cooking spray.
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Spread the mixture onto the paper, shaping it into a circle or rectangle about ¼ inch thick.
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Bake for 15–20 minutes until the edges are golden brown and the surface feels firm to the touch.
4. Top and Finish
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Remove the crust from the oven.
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Spread a thin layer of pizza sauce and add your favorite toppings (more cheese, pepperoni, veggies).
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Return to the oven for 5–10 minutes until the cheese is melted and bubbly.
Tips for Success
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Flip it: For an extra crispy crust, carefully flip the crust over after the first 15 minutes of baking, then bake for another 5 minutes before adding toppings.
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Don’t Over-Sauce: Use a light hand with the sauce; too much moisture on top can soften the zucchini base.