Hi friends! When it comes to dinner on a Friday, I always end up wanting pizza! It’s such a fun laid back meal and I love that you can customize homemade pizza however you want. In a continued effort to increase my veggie consumption I typically make a zucchini pizza crust for our Friday pizza party night! The crust is light and nutritious. It doesn’t give you that food coma feeling you can sometimes experience after eating a heavy, doughy, gluten filled pizza. A lot of times I end up doubling the recipe and freezing one of the crusts for the following week.
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To begin, you’re going to shred your zucchini until you have 4 cups worth. You can also use yellow squash or a combination of zucchini and yellow squash. I’ve tried all three ways and the result is always a delicious crust! I typically use a box grater, just be sure that you shred slowly, especially once getting towards the end of the zucchini. A few years ago my husband sliced off the tip of his thumb while using a mandolin! Not fun! After that incident we ended up getting cut resistant gloves as a gift and I always make sure to use them. I like to make sure I keep all my fingers! You’re going to place your shredded zucchini on a thin kitchen or tea towel, sprinkle with sea salt and leave it alone for about 10 minutes. The salt is going to help pull some of the moisture out of the zucchini. During this time you’re going to beat 2 eggs in a large bowl then add almond flour and dried oregano. Now, go back to your zucchini. You’re going to wrap the zucchini up in the towel and wring out as much of the water as possible. Then just when you think there can’t be anymore water left…you’re going to do it again! This is the most important part of making this pizza crust. The more moisture that’s left in the zucchini, the soggier your crust will be, and nobody wants a soggy crust! So keep on squeezing! Once you feel confident that the majority of the water has been squeezed out, combine it with your egg and almond flour mixture.
I am absolutely terrible at forming a circle with pizza crust. I always end up with an oval shape that doesn’t fit on the pizza stone! So to fix that issue I always trace the pizza stone onto a piece of parchment paper, that way I’m always able to have the right size pizza crust. Use your hands to gently press and form the zucchini mixture into a circle. Then gently slide the crust onto the pizza stone and bake in the oven for 5 to 8 minutes. The crust should be lightly browned.
While your crust is baking you can start assembling your toppings. Once your crust is out of the oven top with your choice of veggies, meat, cheese etc. and place back in the oven for about 10 minutes or until the cheese has melted. I typically saute my vegetables in a pan before putting them on my pizza, simply because I digest well cooked veggies better than raw or al dente. The choice is entirely up to you! No matter how you decide to top it, you’re going to end up with a pizza crust that is delicious, low in carbs and packed with nutrition! Cheers to a healthier pizza night!
A healthy, low carb pizza crust made from zucchini, almond flour, eggs and oregano! Paleo, vegetarian, Whole 30 and SCD.
- 4 cups zucchini, shredded (about 2 to 3 zucchini)
- 2 eggs
- 1 cup almond flour
- 1/2 tsp sea salt
- 1 Tbsp dried oregano
Preheat oven to 550F. While the oven is warming, trace pizza stone onto a piece of parchment paper. Place pizza stone, without the parchment paper, into the oven to pre bake.
Shred zucchini and place onto a thin kitchen or tea towel. Sprinkle with sea salt and leave it alone for 10 minutes.
In a large bowl beat eggs and add almond flour and oregano.
Fold the kitchen towel around the zucchini and squeeze out as much of the water as possible. The more water you're able to squeeze out of the zucchini the crispier your crust will be.
Add the zucchini to the almond flour mixture and use your hands to combine well. Place on the parchment paper paper and using your hands form into a circle. Make the circle a bit smaller than your pizza stone to ensure a proper fit.
Carefully take the pizza stone out of the oven (remember it's very hot) and slide the parchment paper with the pizza crust onto the stone. Place back in the oven and bake for 5 to 8 minutes or until the top is lightly browned.
Remove from oven. Top with your choice of vegetables, meat, cheese, sauce etc. and place back in the oven for 10 minutes or until the cheese has melted.
If you like your veggie toppings to be cooked well, saute in a skillet before placing on your pizza crust.
You can also use yellow squash or a combination of yellow squash and zucchini.
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