Zucchini Crust Pizza is the BEST low carb recipe to make with fresh garden zucchini and your favorite pizza toppings. This recipe works well with almond flour, all-purpose flour, and coconut flour.
Ingredients
- ▢2 cups shredded zucchini
- ▢¼ tsp Salt
- ▢3 large eggs, beaten
- ▢½ cup all-purpose flour, see notes
- ▢1/3 cup shredded Parmesan cheese
- ▢1/3 cup pizza or marinara sauce
- ▢1 cup shredded mozzarella cheese
- ▢12 slices pepperoni
Instructions
- Preheat oven to 350°.
- Spread the shredded zucchini out on a lightly greased baking sheet and sprinkle lightly with salt. Bake for 15 minutes. Remove and transfer the zucchini to paper towels or a cheesecloth.
- Increase oven temperature to 450°.
- Squeeze out as much additional moisture from the zucchini as possible. Add the zucchini to a large bowl along with the whisked eggs.
- Sprinkle the flour in gradually, stirring to incorporate. Continue to add flour until desired consistency is obtained. (I use the entire ½ cup for all-purpose flour.)
- Spread out onto a lightly greased 12-inch pizza pan, leaving 1-inch or so around the edges. Use a fork to gently poke holes in the dough to prevent the crust from bubbling up as it bakes.
- Top with shredded Parmesan cheese and bake for 18 minutes, until it begins to brown slightly. Remove from oven.
- Reduce heat to 400°.
- If possible, let the crust cool for extra crispy results.
- Top with pizza sauce, mozzarella cheese, and pepperoni (or desired pizza toppings). Bake for 10 minutes, until the cheese is melted and bubbly.
- Top with parsley, red pepper flakes, and/or grated Parmesan cheese and serve!