Zucchini Pizza Crust

Trial and Error

It’s that time of year when the garden is over flowing with zucchini. Also about the time when my kids get sick of it and I have to start thinking up ways to dress it up. My initial plan was to make zucchini fritters, the crunch and salt with maybe a little bit of ranch is sure to entice my biggest critics. As I started to add ingredients to a bowl and get these in the oven, I soon realized that fritters are not exactly what I was making. When they were finally done the “fritters” reminded me more of a burger and even though they tasted good they were definitely not fritters.

A New Recipe is Born

After looking at the texture and how it cooked up, I had the idea of making them a bit bigger and testing a pizza crust. If you have ever had a cauliflower pizza crust, this seemed similar. A few days later I made another batch and added all of the pizza fixings to the top and it was a hit in our house.

How it’s Made

First shred your zucchini and squeeze the water out with a towel. (honestly I forgot this step in one of my tests and it still turned out fine. Just took a little longer cooking.) Add your zucchini to a large bowl and mix in your chopped onion and celery.

Next up add your spices, flours, eggs (beaten) and mix thoroughly.

Grab a baking sheet and line with parchment paper. Spray with a bit of avocado oil and using your hands take 1/4 of your zucchini mixture and roll into a ball. Set onto your baking sheet and press down into the size pizza you want. I suggest making these personal sized because they are easier to flip unless you have a huge spatula. Even though these do stay together pretty well they are still going to be softer than dough and need a little finessing.

Put into the oven at 400 degrees for 20 minutes and then turn over and cook another 15 minutes.

Pull out of the oven and add your pizza toppings then pop back in the oven for another 5 minutes or until the cheese is melted and the toppings are heated up.

Variations

  • If you keep them to a personal size, you can do these in the air fryer. 380 degrees for 10 min, flip and 5 more minutes. Then add your toppings and cook another 5 minutes
  • Also in the oven you could try and crisp up even more using the broiler

I want to put it out there that these are not going to be like good old fashioned pizza dough but a good alternative for a low carb or low calorie option. Or just an extra way to add more vegetables into your diet.

Zucchini Pizza Crust

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Course: Dinner, Main Course
Cuisine: American
Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 4
Calories: 165kcal
Author: besties.with.biceps@gmail.com

Ingredients

  • 5 cups Zucchini Shredded
  • 1/2 cup Celery Chopped
  • 1/4 cup Green Onion Chopped
  • 2 tsp Garlic Powder
  • 2 tsp Onion Powder
  • 1/4 tsp Salt
  • 1/2 cup Almond Flour
  • 2 tbsp Coconut Flour
  • 2 Eggs Beaten

Instructions

  • Preheat your oven to 400 degrees or get your air fryer out
  • If baking in the oven grab a baking sheet and line with parchment paper. Spray baking sheet with a little bit of avocado oil.
  • Shred your zucchini in a food processor and squeeze excess liquid out. Then transfer to a large bowl. (to be honest I forgot to do this on one of my tests and they still turned out fine. Just took a little longer to cook)
  • Add your chopped veggies to the zucchini.
  • Add your spices and mix.
  • Add your flours and beaten eggs. Mix together.
  • Take your zucchini mixture and roll into a ball. (plan to make 4 equal balls)
  • Take your zucchini dough ball, set on the baking sheet and press with your hands to form a personal sized pizza. Probably 1/2" thick…or whatever you want. There are no rules!
  • If cooking in the oven: Bake for 20 minutes and then flip and cook for another 15 minutes until the crust has nice crisp brown edges.
  • Take out of the oven add your pizza toppings and put back in the oven for 5 minutes or so until the toppings are heated up and cheese is melted.
  • If you are using an air fryer: Cook at 380 degrees for 10 minutes, then flip and cook another 5-7 minutes. (or until browned and starting to crisp around the edges) Add your toppings and put back in for 3-5 minutes until your toppings are warm and cheese is melted.

Notes

Note: 
This crust is definitely not like regular pizza dough if that is what you are expecting.  This is however a great dairy and grain free option, meatless Monday, add more veggies into your diet or just something fun and new to try. 
Feel free to change up the seasonings: Italian seasoning, fresh herbs…I actually used dried dill and still yummy.
 

Nutrition

Serving: 1Pizza | Sodium: 209mg | Calcium: 81mg | Vitamin C: 30mg | Vitamin A: 548IU | Sugar: 5g | Fiber: 5g | Potassium: 515mg | Cholesterol: 82mg | Calories: 165kcal | Saturated Fat: 2g | Fat: 10g | Protein: 9g | Carbohydrates: 13g | Iron: 2mg

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