Zucchini Crust Pizza
zucchini crust pizza
Ingredients
- 2 cup packed, grated zucchini pinch of basil (optional)
- 2 eggs, beaten pinch of marjoram (optional)
- ¼ cup flour pinch of rosemary (optional)
- ½ cup grated mozzarella cheese 1 tablespoon olive oil
Instructions
- 1
Remove as much moisture from the zucchini as possible by baking shredded zucchini in a 350°F oven.
- 2
Alternatively, disgorge the shredded zucchini by adding it to a large mixing bowl, sprinkling with salt, tossing gently, and allowing it to rest for 20 minutes.
- 3
After 20 minutes, transfer the zucchini into a few layers of cheesecloth or a dish towel and squeeze out the liquid.
- 4
Return the disgorged zucchini to the mixing bowl.
- 5
Add the almond flour, coconut flour, eggs, parmesan, red pepper flakes, and oregano and mix with a wooden spoon until well-combined.
- 6
Turn out the dough into your reserved pizza pan or baking sheet and spread into an even layer, about 1/3-inch thick.
- 7
Bake for 25-35 minutes, checking at the 25-minute mark, until the crust is a light golden brown.
- 8
Let the crust cool slightly before topping.
- 9
Dress your pie with your preferred sauce and toppings.
- 10
Return to the oven for another 10-15 minutes until your toppings are cooked to your preference.
- 11
Allow to cool slightly before slicing and enjoying.