Whisk together the dry ingredients. Add the flour, baking powder, and salt to a mixing bowl and whisk until combined.
Add the water. Next, pour in the water and whisk until smooth (the batter will appear very liquid. This is normal). If the batter has lumps, at this point, you can pass it through a fine sieve mesh. I personally always do that as it results in smoother, more good-looking wrappers.
Heat a pan. Heat a non-stick crêpe pan over low-medium heat. This is important. Your pan must not be too hot.
Brush the wrapper. Dip your pastry brush into the batter and quickly brush it on the pan in a circular motion to create a circle about 8 inches (20cm) in diameter. Dip your brush again and keep brushing until you have an even layer. 12-15 dips are usually enough. Basically, it’s like painting a circle on a canvas.
Cook. As you brush, the batter will cook in just a few seconds. Once you have finished brushing the wrapper, cook it for 15-20 seconds but not more. Otherwise, it will dry and crack when you try to roll it later.
Lift the wrapper from the pan. Using a spatula, carefully lift one side of the wrapper and use your hands to remove the wrapper from the pan. Transfer to a plate.
Clean the pan. Using a clean kitchen paper towel, clean the pan to remove any leftover batter. Repeat the brushing process to make more wrappers with the remaining batter. Remember to clean the pan between each wrapper.
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!
