Ah, zucchini—my surprise hero in the kitchen! Who would’ve thought that this humble green vegetable could transform into a pizza crust that’s not just a healthier option, but also incredibly tasty? I remember the first time I tried zucchini crust pizza, I was skeptical, but one bite changed everything; it was like discovering a hidden gem in a thrift store, unexpectedly delightful and satisfying.
Steps
- Begin by preheating your oven to 350°F. Spread the shredded zucchini on a lightly greased baking sheet, sprinkle with salt, and bake for 15 minutes. After baking, transfer the zucchini to paper towels or cheesecloth to remove as much moisture as possible.
- Increase the oven temperature to 450°F. In a large bowl, combine the drained zucchini with beaten eggs and gradually incorporate the flour until the mixture reaches your desired consistency.
- Spread the zucchini mixture onto a lightly greased 12-inch pizza pan, leaving a small border around the edges. Poke holes in the dough with a fork to prevent bubbling, then top with Parmesan cheese and bake for 18 minutes until it begins to brown.
- Reduce the oven heat to 400°F. Allow the crust to cool slightly for a crispier texture. Add pizza sauce, mozzarella cheese, and pepperoni or your choice of toppings, then bake for another 10 minutes until the cheese is melted and bubbly.
- Before serving, garnish with parsley, red pepper flakes, and additional Parmesan cheese if desired. Enjoy your low-carb zucchini crust pizza.
Ingredients
- 2 cups shredded zucchini
- ¼ teaspoon salt
- 3 large eggs, beaten
- ½ cup all-purpose flour (almond flour, coconut flour, or whole wheat flour can also be used)
- 1/3 cup shredded Parmesan cheese
- 1/3 cup pizza or marinara sauce
- 1 cup shredded mozzarella cheese (preferably low moisture, whole milk)
- 12 slices pepperoni
- Optional: parsley, red pepper flakes, grated Parmesan cheese for garnish
Nutritional Values
Calories: 1080kcal | Carbohydrates: 64g | Protein: 72g | Fat: 56g | Saturated Fat: 32g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 8g | Cholesterol: 632mg | Sodium: 2856mg | Potassium: 1360mg | Fiber: 8g | Sugar: 8g | Vitamin A: 2608IU | Vitamin C: 48mg | Calcium: 1072mg | Iron: 8mg
FAQ
- Can I use different types of flour for the zucchini crust pizza?
- Yes, you can use a variety of flours such as almond flour, all-purpose flour, or coconut flour for making zucchini crust pizza.
- How do I ensure a crispy zucchini crust?
- To achieve a crispy crust, it is crucial to remove as much moisture as possible from the zucchini. Baking the shredded zucchini at 350°F and then squeezing out the excess liquid using paper towels or a cheesecloth helps in this process.
- Can I prepare the zucchini crust ahead of time?
- Absolutely! You can bake the crust and let it cool completely. Afterward, wrap it in foil and freeze. When ready to serve, add your favorite toppings and bake from frozen at 400°F for 15-20 minutes.
- What type of mozzarella should be used for this recipe?
- It is recommended to use low moisture, whole milk mozzarella that is shredded fresh from a block for the best taste and texture. Brands like Galbani or Dragone are suggested.
- How should leftover zucchini crust pizza be stored?
- Store any leftover slices in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F oven for about 10 minutes before serving.
Tips
- Extract Excess Moisture: Zucchini is mostly water, so it’s crucial to remove as much moisture as possible for a crispy crust. Baking shredded zucchini in a 350° oven for 15 minutes and then using a cheesecloth or paper towels to squeeze out the remaining liquid is an effective method.
- Choose the Right Mozzarella: Opt for low moisture, whole milk mozzarella that you shred fresh from a block. This type of mozzarella, such as Galbani or Dragone, provides the best taste and texture for this recipe.
- Use a Light-Colored Pizza Pan: A light-colored pizza pan or a pizza stone is recommended, as dark pans can absorb more heat and may require adjustments in baking time to avoid overcooking.
- Make-Ahead and Freezing Tips: Bake the crust and let it cool completely before wrapping it in foil to freeze. When ready to serve, add toppings and bake the frozen crust at 400° for 15-20 minutes.
Equipment
- Cheesecloth – Useful for squeezing excess water from zucchini.
- Pizza Stone or Pizza Pan – Essential for baking the crust.
- Box Cheese Grater – Helps in shredding cheese from a block for better taste and consistency.
- Pizza Cutter – Useful for slicing the finished pizza.
