Zucchini Pizza Crust Recipe – low-calorie pizza, made with zucchini crust, topped with fresh tomatoes and cheese. Low-Carb, Keto Zucchini Pizza Crust Option available.

Zucchini Pizza Crust

yield

time

Ingredients

– 3 cups shredded zucchini – 1 tsp salt – 2 eggs – 1/2 tsp baking powder – 1/3 cup whole wheat flour – 1/2 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

1 servings

35 mins

Step 1

Preheat oven to 425F. If using a pizza stone, place it inside at the lower part of the oven, while still cold.

Step 2

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.

Step 3

Add eggs, baking powder, flour and mozzarella. Mix to combine.

Step 4

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.

Step 5

Bake for 8 minutes and take pizza crust out of the oven. Take crust out of the oven and let the pizza cool/rest for 10 minutes.

Step 6

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.

Step 7

Slice and serve.

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