Search low carb pizza crust recipe and you’re bound to get a lot of hits with cauliflower. I’ll be honest, I was never a fan of the cauliflower crust. I had to toss a kitchen towel that would never cease to smell like cauliflower. In addition the cauliflower flavor comes through no matter what you do. This Low Carb Zucchini Pizza Crust Recipe is the answer if you’re in the no cauliflower camp or if you’re just looking for a change.
Not to brag, but I’ve got the crispy zucchini game down. Check out these Low Carb Zucchini Tots if you don’t believe me. These recipes are nice and stable. You can pick them up. Absolutely no soggy zucchini recipes here.
How to Get Crispy Zucchini Pizza Crust
This is a very easy, no fuss low carb pizza crust recipe. The one caveat to that is that you MUST follow my instructions. Skipping steps or shortening the bake time will result in soggy results. Around 1/2 a cup of water will squeeze out of the zucchini, but you have to allow it to drain over a strainer for at least 30 minutes. I also wrap mine in a paper towel and weigh it down with heavy cans from my pantry. The more water you press out, the better.
A pizza pan with holes in it is key to making sure the crust is crisp. I wouldn’t recommend using a regular sheet pan. You’ll press your crust onto a piece of parchment paper positioned over the pizza pan.
You will pre-bake the crust. When you put the toppings on, you are just warming things through and melting cheese. When the crust is properly pre-baked, it should be pliable, but sturdy.
Toppings for your Low Carb Zucchini Pizza Crust
I wouldn’t recommend using toppings with a lot of water content. This one is caprese style with mozzarella and tomato, but I used roma tomatoes and I squeezed out all the seeds. I wouldn’t recommend using heavy amounts of sauce or water containing vegetables. Treat this crust like a flat bread. Light toppings and sauce will compliment the textures and flavors best. If you use a high water content vegetable, like say mushrooms, make sure you saute them first to cook out the water.
I am so excited to share this low carb pizza crust recipe with you. I think Low Carb Zucchini Pizza Crust will be a regular in your summer rotation.
PIN IT FOR LATER! and tag me on instagram @freshfitkitchen if you make it!
Low Carb Zucchini Pizza Crust Recipe
This Low Carb Zucchini Pizza crust recipe will be a hit whether you eat carbs or not. A flavorful low carb pizza crust recipe that makes the perfect base for your favorite pizza toppings.
Ingredients
- 1 Medium Zucchini Finely Grated-about 1.5 cups
- 1/3 cup Part Skim Shredded Mozzarella Cheese
- 1/3 cup Almond Flour
- 1 large Egg
- 1 tsp. Dried Basil
- 1 tsp. Dried Oregano
- 1 tsp. Garlic Powder
- salt
- 1/2 tsp. pepper
- 2 Roma Tomatoes Seeded and Chopped
- 1/3 cup Mozzarella Cheese I used fresh mozzarella. You can use whatever you have.
- Balsamic Glaze For Drizzling- find in the grocery store near the dressings and vinegars.
Instructions
Grate the zucchini on the fine side of a box grater. It's important that you finely grate it. Set a paper towel over a strainer and place the zucchini in the paper towel. Sprinkle it evenly with kosher salt. Put the strainer with the zucchini in it over a bowl so it can drain.
On top of the zucchini- set something heavy. I used 2 cans of beans to weigh it down. Let it sit for at least a 1/2 hour. An hour would be best.
After you've let the zucchini drain, using the paper towel, wring some of the water out. You'll get about 1/2 cup of water between the drain time and wringing it out.
Put the zucchini in a large bowl with the egg, almond flour, part skim mozzarella, oregano, basil, garlic powder and pepper. Mix it together until it holds together nicely. If you feel it is needed, you can add another tablespoon or so of almond flour.
Line a pizza pan (the kind with holes) with parchment. Spray it with cooking spray. While the crust mixture will be loose, you should be able to easily pick it up and place it on the parchment. Press it out into a pizza shape. The circle will be 11-12 inches wide.
Preheat the oven to 450 degrees. When preheated, place the pizza crust in the oven and bake for 20 minutes. Check it and if it's not easily picked up off the edge, give it another 5 minutes. This crust will be pliable, but sturdy enough to pick up the edges without breaking.
When the crust is done baking, add the mozzarella and tomatoes. Sprinkle the tomatoes with extra dried basil and oregano as well as a pinch of salt.
Bake the pizza for 5 minutes more or until the cheese is melted. Drizzle with balsamic glaze and serve.
Recipe Notes
Nutrition information is calculated using My Fitness Pal. Please note this is a low carb and not low calorie pizza crust recipe. Almonds and cheese will make this a higher fat and calorie pizza crust. Since toppings used can vary according to your tastes, please note that the calories only include the crust for this recipe. Calories are for 1/2 of a 12 inch pie.
[…] Low Carb Zucchini Pizza Crust Recipe […]