Welcome back to another Pizza Friday! This week we are sharing our go-to Low Carb Zucchini Pizza Crust! This pizza crust recipe is super easy to make, gluten-free, paleo, and delicious! This pizza crust is a great substitute for regular pizza dough, especially if you are on a low-carb diet or a gluten-free diet but craving pizza!
What we love about this pizza is how easy it is to make! You add shredded zucchini to a bowl, mix it with some almond flour, eggs, and seasoning, and then bake it once before adding your pizza toppings! Super easy.
Sometimes when we make homemade green juice, we will juice the zucchini first and use the “pulp” for this recipe. The key to making this recipe work is by squeezing out all the juice. Zucchini is known to have a high water content, so it’s important to squeeze out as much of the juice before using it in this recipe. Otherwise, you will have a very wet dough and need more almond flour to bind together. While you can add more almond flour, I would try to avoid it as it does make the pizza crust have a bread-like texture.
Step 1: Preheat the oven to 450°F and lay out a large piece of cheesecloth or a thin clean kitchen towel. Grate the zucchini over the cheesecloth/towel by using a box grater. Grab both sides of the towel and carefully squeeze out the excess liquid over the sink. Put the zucchini in a large bowl, season it with 1/2 teaspoon of salt, and let it sit for 10 minutes. This will help with absorbing any additional moisture. Pat dry with a new clean, dry towel.
Step 2: To a medium bowl, add 2 cups of packed shredded zucchini, 2 eggs, 1 cup almond flour, and the seasoning. Mix everything until you get a dough-like texture.
Step 3: Place parchment paper on a pizza peel, and then add the zucchini pizza dough on top. By using your hands, form a 12-inch diameter round pizza. Carefully transfer the pizza crust to the oven to bake for 15 minutes.
Step 4: Remove the pizza from the oven and add your toppings: marinara, veggies, protein, and cheese. Return pizza back to the oven to bake for 10 additional minutes, or until the cheese is melted.
Step 5: Add fresh basil leaves and grated parmesan cheese on top before serving!
The pizza is best when fresh, but store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 450°F until warm, and the pizza crust is crispy and hot.
We like to serve this pizza with a nice bottle of Cabernet Sauvignon. The bold wine flavors complement the pizza seasoning perfectly with each bite.
This Zucchini Pizza Crust recipe is super easy to make, gluten-free, low-carb, paleo, and delicious! This pizza crust is a great substitute for regular pizza dough, especially if you are on a low-carb diet or a gluten-free diet but craving pizza! We hope you all love it as much as we do! Enjoy! ♡
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