Zucchini Makes a Low-Carb Crust for Pizza
Cauliflower crust is all the rage for people trying to watch their carb intake, but zucchini crust does not have to be second fiddle. The key to working with zucchini is to make sure it is drained and wrung dry. Taking a few minutes for this extra step will make all the difference for a tasty crust that isn’t soggy.
- 2 medium zucchini
- 2 large eggs, lightly beaten
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1/8 tsp salt
- 1/2 cup shredded part-skim mozzarella cheese
- 4 Tbsp grated Parmesan cheese
- 2 small tomatoes, halved and sliced
- 1/2 cup chopped red onion
- 1/2 yellow bell pepper, julienned
- 1/4 red bell pepper, julienned
- 1 tsp dried oregano
- 1 Tbsp fresh chopped basil (optional)
- Shred the zucchini and add it to a large bowl. Let the zucchini sit for 10 to 15 minutes. In a colander, drain the zucchini. Wrap half of the zucchini in several sturdy paper towels and wring until the zucchini is dry. Repeat with remaining zucchini. (About 2 cups zucchini should remain.)
- Preheat oven to 450°. Line a baking sheet with parchment paper.
- In a large bowl, combine the shredded and drained zucchini, eggs, garlic, flour and salt. Stir in 1/4 cup of the mozzarella cheese and 2 tablespoons of the Parmesan cheese. Transfer to the prepared baking sheet and spread into an 11-inch circle.
- Bake until golden brown, 15 to 20 minutes. Remove the pizza from the oven, and with a spatula, flip the crust.
Reduce oven to 400°. Sprinkle the crust with the remaining 1/4 cup mozzarella cheese; top with tomatoes, red onion, bell peppers, oregano and remaining 2 tablespoons Parmesan cheese. Bake until the edges are golden brown and cheese is melted, about 10 to 15 minutes. Sprinkle with chopped fresh basil, if desired.
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Date Last Reviewed: December 10, 2019
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD