How cool is this!?! There is absolutely no flour of any kind here, so it’s pizza that’s great for nearly any type of diet or eating style you are following – paleo, caveman, south beach, slow carb, low carb, blah blah blah. The pizza crust is made from zucchini! And we both really loved it! You can’t exactly pick the pieces up – they’re not quite firm enough for that – but they stay together well enough to keep their shape and not be at all soggy. I figured out my recipe for this zucchini pizza crust by basically skimming about 20 other bloggers’ zucchini crust recipes, shaking my head around to mix them up, and then trying something along those lines. Here’s what I did:
- Grate two normal grocery store size zucchinis (like maybe 10 inches long each? I’m not talking about those massive leg-sized zucchini people get out of their gardens when they’re in season – you’d probably only need one of those!)
- Squeeze as much moisture out of of your grated zucchini pile as possible. I had to use four hand towels to squeeze as much out as I wanted to. Good thing tomorrow is laundry day!
- Add some grated Parmesan cheese (optional) and some pizza/Italian spices. The more the merrier!
- Add one egg and one egg white. Then mix it all together really well, and spread it out on a greased baking dish or pizza stone.
- Bake the crust by itself at 350 degrees for 20 minutes.
While the crust is baking, chop up your other ingredients. If you add meat, be sure to cook it on your stovetop first. Just because of what we had on hand this time, ours ended up being a vegetarian pizza.
When your 20 minutes is up, turn your oven up to 425 degrees and take the crust out. I added a thin layer of pesto before spreading the toppings around, but you can use regular red pizza sauce instead if you want. So then add your toppings, and maybe a little sprinkling of Mozerella, Parmesan, or Feta cheese, and some more pizza spices. Then pop it back into the oven for another 15 minutes at 425 degrees, and voila! Zucchini crust pizza goodness!