Zucchini Pizza Crust Recipe
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Zucchini Pizza Crust Recipe – low-calorie pizza, made with zucchini crust, topped with fresh tomatoes and cheese. A great way to satisfy your pizza cravings and enjoy some of your favorite veggies. Perfect for summer, when zucchini is in season. Served with fruit infused Mountain Valley Spring Water.
It is summer and I’m trying to enjoy the nice weather as much as I could. This means spending plenty of time outdoors and staying active. I mean staying active as much as I could because I’m having a baby pretty soon, so moderate exercise and walks have been very helpful to make me feel good.
When it comes to food, I’ve been craving fresh fruits and veggies this summer (as usual).
You guys know I love zucchini and pizza, so I finally decided to try and make a pizza with a zucchini crust. I’ve also made a cauliflower crust pizza and to be honest I prefer the zucchini crust. And no, it toes not taste like regular pizza, you can taste the zucchini, but it is delicious. Perfect for a weekday lunch. It is super quick and easy to make with just a few simple ingredients.
I’ve always said how important for me is to stay hydrated, but especially now, when the weather is so hot!
I try to drink a lot of water every day and today I’m very excited to share with you, my new favorite spring water.
It is the Mountain Valley Spring Water, which is sold at Whole Foods. The great thing is that it is American spring water. It rises naturally to the surface of the earth where it is bottled – untouched – since established in 1871. Mountain Valley’s spring is an invaluable natural resource and is an ancient part of the Ouachita Mountains in Arkansas.
It comes in a few varieties – Single-serve sizes in Spring, Sparkling and Essences (Lime Twist and Blackberry Pomegranate); Table sizes in Spring, Sparkling and Essences (Lime Twist and Blackberry Pomegranate); 5-gallon in Spring. I got to try the Spring and Sparkling varieties in 1 L and 750 ml.
It is the perfect addition to any meal, with its unique blend of minerals and crisp refreshing taste. It could be enjoyed on its own, used in recipes and cocktails.
I’ve been adding fresh fruits, lemons and mint to it and it makes a nice and refreshing drink. And this way I stay away from sugary sodas.
There really isn’t a recipe for my fruit infused water. I always have fresh fruit in the fridge during summer, so I just fill a glass with ice and add fruits like strawberries, raspberries, pineapple, peach slices and cherries. Then add some lemon or lime and mint leaves or basil leaves.
I’m very happy I got to try Mountain Valley Spring Water! Are you a fan of spring water? If so, head over to your local Whole Foods Market to get a bottle of Mountain Valley.
- 3 cups shredded zucchini
- 1 tsp salt
- 2 eggs
- 1/2 tsp baking powder
- 1/3 cup whole wheat flour
- 1/3 cup shredded part-skim mozzarella cheese + 1 cup to top the pizza
- 1 large tomato, sliced into 1/4 inch rounds
- fresh basil for serving
- Preheat oven to 450F. If using a pizza stone, place it inside at the lower part of the oven, while still cold.
- Combine shredded zucchini and salt in a colander. Place over a bowl and let it drain for 15 minutes. After that, squeeze out as much liquid out of the zucchini as you can and transfer to a bowl.
- Add eggs, baking powder, flour and mozzarella. Mix to combine.
- Place over parchment paper and spread mixture, forming a circle. It should be 10-12 inches in diameter and 1/2 inch thick. Place on a pizza pan or over pizza stone.
- Bake for 8 minutes and take pizza crust out of the oven.
- Add tomato slices and top with cheese. Bake for additional 15 minutes at 375 F. Keep an eye on the pizza, take out of the oven, when cheese is melted and bubbly.
- Slice and serve.
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