Zucchini pizza crust has become a new go to for me because it’s low in carbs, and tastes very similar to a standard pizza. I learn something new every time I make this dish. Important tips:
- When you grate the zucchini, use the very small holes in the cheese grater. Large grated chunks won’t work. Next time I may try it in a food processor instead.
- Use cheesecloth to drain the water. It works best instead of paper towels, and is less messy. It also gets a ton of water out – which needs to happen in order for this to form together.
- Add flavor into the zucchini by adding garlic powder/onion powder/or whatever it is that you like.
- DO NOT use a lot of sauce or cheese. The zucchini won’t hold a lot because it’s not as firm as a dough. I used Buffalo Mozzarella from Italy because it’s so light and flavorful.
Here is the recipe:
- 3 Large Zucchini
- Half Cup Pizza Sauce
- 1 Mozzarella Ball (preferably Buffalo Mozzarella from Campania)
- 1 TSP Garlic Powder
- 1 TSP Onion Powder
- 1 TSP Oregano
- 1 Egg
- Non Stick Pizza Pan
- Non Stick Olive Oil Spray
- Using a cheese grater, finely grate all 3 zucchini pieces.
- Pre heat oven to 375 degrees.
- Transfer grated zucchini to a cheesecloth and squeeze out as much water as possible.
- Transfer zucchini to a bowl and add garlic powder, onion powder, oregano, salt/pepper, and 1 egg. Mix together.
- Spray a non stick pizza pan with olive oil spray (Don’t forget to do this!)
- Place the ball of zucchini in the center of the pan and spread out evenly with your hands until you form a pizza shape. As you can see in the picture, I went very thin..just spread it out slowly and evenly.
- Bake for 20 minutes. You’ll notice the moisture go away and the edges start to brown.
- Take the pizza out and add tomato sauce and cheese. (Add small clumps of cheese around the pizza – the size of a quarter).
- Place back into oven and bake 10 more minutes, or until cheese is melted.