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! No cheese needed for the crust!
What we’re making
Oh mama, this is a great low carb pizza option!
I created this in 2012 as my answer to the popular cauliflower pizza crust, which I didn’t like at the time. (Note: I now have a cauliflower crust recipe that I love, if you’re interested!)
I wanted to employ a veggie that I could squeeze the moisture/water out of, and zucchini was the perfect choice!
Be sure to squeeze the zucchini well!
This step allows the crust to become more stable and ‘crisp’ up a bit.
One of the main issues I had when I initially tried the cauliflower crust was that it tasted ‘spongy’ and wet. Removing the excess water from these veggies helps to create a more believable crust. You can actually pick it up instead of having to use a fork!
Can I make this with an egg replacer?
When I initially created this recipe, I tried a chickpea egg, which worked very well!
I do believe a flax or chia egg would work, but I haven’t personally tried it.
Can I use another flour?
I haven’t tried anything other than almond flour/meal for this recipe. I do have a Nut-Free Zucchini Crust if you prefer one without almonds.
Other pizza recipes you might enjoy
Zucchini Pizza Crust
- 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
- 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!!
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Shared with: Full Plate Thursday