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Zucchini Pizza Crust

This delicious, low carb pizza crust is a great option for those with diet restrictions, and it's high in natural protein!
Course Main Course
Cuisine American, Italian
Keyword Gluten-Free, Grain-free, Low carb
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 servings
Calories 255kcal
Author Lauren Goslin

Equipment

Ingredients

  • 2 cups zucchini finely grated, lightly packed
  • 1/2 cup almond meal/flour
  • 1 large egg lightly beaten
  • 1 Tablespoon olive oil
  • 1/2 teaspoon oregano or Italian seasoning
  • 1/8 teaspoon salt

Instructions

  • Place the grated zucchini in a strainer.
  • Sprinkle the zucchini with some salt (about 1/4 teaspoon), toss to disperse.
  • Place the strainer over a large bowl, and let the zucchini drain for about 10 minutes.
  • Preheat the oven to 400 degrees.
  • Place the grated zucchini into a dry dish towel, and wring the towel over the sink until the water from the zucchini is squeezed out.
  • Mix the zucchini with the rest of the ingredients in a bowl.
  • On a parchment-lined baking sheet, spread the zucchini mix out into a circle shape. I use wet hands to do this.
  • Place the pan on the bottom rack of the oven and bake for 15-20 minutes or until the top is golden.
  • Remove the crust.
  • Top the pizza as desired.
  • Place the pan back into the oven on the bottom rack and bake for 5-7 minutes or until cheese is melted to your liking.
  • Remove and let cool for five minutes to let everything set.
  • Slice and enjoy!!

Notes

WW Points: 8

Nutrition

Sugar: 3.2g | Fiber: 4.2g | Calories: 255kcal | Fat: 21.9g | Protein: 9.2g | Carbohydrates: 9.2g