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Zucchini Pizza Crust Recipe

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4.2 from 7 reviews

This Zucchini Pizza Crust recipe offers a delicious and low-carb alternative to traditional pizza bases. Made with shredded zucchini, almond flour, and parmesan cheese, it is a grain-free, gluten-free crust that's easy to prepare and bake. The crust turns out crispy on the edges with a tender center, perfect for any pizza toppings you like. This recipe highlights a unique disgorging step to remove excess moisture from the zucchini, ensuring a firm and flavorful crust.

  • Total Time: 1 hour 10 minutes
  • Yield: 1 large pizza crust (serves 1)

Ingredients

For the Zucchini Base

  • 3 heaping cups shredded zucchini (550 g)
  • 2-3 tsp Kosher salt (for disgorging)
  • 2 cups almond flour (204 g)
  • 2 tbsp coconut flour (13 g)
  • 2 large eggs (100 g)
  • 2 cups Parmesan cheese, grated (200 g)
  • 1 tsp red pepper flakes
  • 1 tsp dried oregano

Optional Toppings

  • Your preferred pizza sauce
  • Your preferred pizza toppings

Instructions

  1. Disgorge the zucchini: Place the shredded zucchini in a large bowl and sprinkle with 2-3 teaspoons of kosher salt. Toss gently to coat evenly and let rest for 20 minutes. This process helps to draw out excess moisture from the zucchini, which is critical for a firm crust.
  2. Preheat the oven and prepare pan: Set your oven to 375°F (190°C). Line an aerated pizza pan or a baker's half-sheet pan with parchment paper and set aside.
  3. Squeeze out excess water: Transfer the soggy zucchini to several layers of cheesecloth. Twist the top tightly and squeeze over the sink to expel as much liquid as possible. Return the dried zucchini to the mixing bowl.
  4. Mix the dough: Add the almond flour, coconut flour, eggs, grated Parmesan, red pepper flakes, and dried oregano to the zucchini. Stir thoroughly with a wooden spoon until all ingredients are well combined into a cohesive dough.
  5. Shape the crust: Spread the dough evenly onto the prepared pan, creating a layer approximately one-third of an inch thick.
  6. Bake the crust: Bake for 25-35 minutes, checking at around 25 minutes. The crust should develop a light golden brown color on top and firm up nicely. Allow it to cool slightly before adding toppings.
  7. Add toppings and finish baking: Spread your chosen pizza sauce and desired toppings onto the crust. Return to the oven and bake for another 10-15 minutes, until toppings are cooked to your preference. Let the pizza cool briefly before slicing and serving.

Notes

  • Disgorging the zucchini is essential to remove extra moisture and prevent a soggy crust.
  • Use good quality parchment paper to prevent sticking, especially since the crust can be delicate.
  • You can customize the toppings according to your dietary preferences or favorite flavors.
  • Allowing the crust to cool slightly before topping helps it hold together better.
  • This crust is best eaten fresh but can be refrigerated for up to 2 days and reheated for crispiness.
  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Gluten Free

Find it online: https://avascooking.com/zucchini-pizza-crust-recipe/