Description
This homemade zucchini pizza is a delicious, healthy alternative to traditional pizza. With a crispy zucchini crust, melty cheese, and your favorite toppings, it’s low-carb, gluten-free, and incredibly satisfying. Whether you’re on a keto diet or just looking for a nutritious twist on pizza night, this recipe is perfect!
Ingredients
Scale
For the Zucchini Crust:
- 1 medium zucchini, grated
- 4 tablespoons oat flour (or almond flour for keto)
- 100g grated mozzarella cheese
- 2 eggs
- Salt and black pepper to taste
For the Toppings:
- ½ cup tomato sauce
- ½ cup shredded mozzarella cheese
- ¼ teaspoon dried oregano
- ¼ teaspoon garlic powder
- Fresh basil leaves (optional)
Instructions
-
Prepare the Zucchini:
- Grate the zucchini and place it in a clean kitchen towel.
- Squeeze out as much excess water as possible to prevent a soggy crust.
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Make the Crust:
- In a bowl, mix the grated zucchini, oat flour, mozzarella cheese, eggs, salt, and black pepper.
- Stir until well combined.
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Shape and Bake the Crust:
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Spread the zucchini mixture into a thin, even circle or rectangle on the parchment.
- Bake for 20-25 minutes, or until golden brown and firm.
-
Add Toppings:
- Spread the tomato sauce over the crust.
- Sprinkle with mozzarella cheese, oregano, and garlic powder.
- Add any other toppings of choice.
-
Final Bake:
- Return to the oven and bake for 10-15 minutes until the cheese is melted and bubbly.
-
Serve and Enjoy:
- Let the pizza cool for 5 minutes before slicing.
- Garnish with fresh basil if desired.
Notes
- For a crispier crust, squeeze out as much water as possible from the zucchini.
- Make it dairy-free by using vegan cheese.
- For extra protein, add cooked chicken or turkey as a topping.
- To store leftovers, refrigerate in an airtight container for up to 3 days and reheat in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-Inspired