This Zucchini Pizza Crust is super easy to make, gluten-free, paleo, low-carb, 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!
Cheese: Regular fresh Mozzarella works the best here.
Additional Toppings: fresh basil and grated parmesan cheese.
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.
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.
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.
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.
Add fresh basil leaves and grated parmesan cheese on top before serving!