Craving pizza but looking for a healthier alternative? This Zucchini Pizza Crust is the answer! Made with fresh zucchini, this crust is low-carb, gluten-free, and absolutely delicious. Topped with your favorite pizza sauce, gooey mozzarella, and savory pepperoni, it offers all the flavors you love in a traditional pizza but with a nutritious twist. Perfect for those looking to enjoy a guilt-free pizza night!
Switching to a healthier lifestyle can sometimes mean giving up favorite comfort foods, but not in our house! When my husband and I decided to cut back on carbs, we were determined to find delicious alternatives to our beloved pizza. Enter the Zucchini Pizza Crust. The kids were skeptical at first, but after one bite, they were hooked. Now, it’s a staple in our meal rotation, bringing us together for a fun and wholesome family dinner that everyone can enjoy without compromise.
Why This Zucchini Pizza Crust Recipe is a Must-Try
- Healthy and Nutritious: Made with zucchini, this crust is low in carbs and packed with vitamins and minerals.
- Gluten-Free Option: Perfect for those with gluten sensitivities or anyone looking to reduce gluten in their diet.
- Deliciously Cheesy: The combination of mozzarella and Parmesan in the crust adds a rich, cheesy flavor.
- Customizable Toppings: Top with your favorite pizza sauce and toppings for a personalized pizza experience.
- Kid-Approved: Even picky eaters love this healthier pizza option!
Ingredients
- 3 medium zucchini (about 4 cups grated)
- 1 large egg
- 2 cloves garlic, minced
- 1/2 tsp dried oregano
- 340g (3 cups) shredded mozzarella, divided
- 50g (1/2 cup) grated Parmesan
- 30g (1/4 cup) cornstarch
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 60ml (1/4 cup) pizza sauce
- 60g (1/4 cup) pepperoni
- Pinch red pepper flakes, for garnish
- Fresh basil, for garnish
Directions
- Preheat and Prepare: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Grate and Wring Out Zucchini: Grate the zucchini using a box grater or food processor. Place the grated zucchini in cheesecloth or a clean dish towel and wring out as much excess moisture as possible.
- Make the Crust: In a large bowl, combine the grated zucchini, egg, minced garlic, dried oregano, 1 cup of shredded mozzarella, grated Parmesan, and cornstarch. Season with salt and pepper, and stir until fully combined.
- Form the Crust: Transfer the zucchini mixture to the prepared baking sheet and pat it into a crust shape. Bake for 25 minutes, or until the crust is golden and dried out.
- Add Toppings: Spread the pizza sauce over the crust, then top with the remaining shredded mozzarella and pepperoni.
- Bake Again: Return the pizza to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the crust is crispy.
- Garnish and Serve: Remove from the oven and garnish with red pepper flakes and fresh basil. Slice and serve hot.
Notes
- Removing Moisture: Ensuring you wring out as much moisture as possible from the zucchini is crucial for a crispy crust.
- Topping Variations: Feel free to customize your pizza with your favorite toppings such as mushrooms, bell peppers, olives, or sausage.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crust’s crispiness.
- Nutritional Information: This zucchini pizza crust is lower in calories and carbs compared to traditional pizza crusts, making it a great option for those watching their diet.
