Zucchini Pizza Crust: Super tasty yet low carb, vegetarian, easy to make dairy-free and/or gluten-free; a pizza crust for the world.
Prep Time1 hourhr30 minutesmins
Cook Time20 minutesmins
Ingredients
6cupsshredded zucchini (plus 2 teaspoons salt)(about 4 medium zucchinis)
6tablespoonsgluten free flour
1/4cupParmesan cheese or 1/4 cup nutritional yeast (for dairy free)
3eggsslightly beaten
1-1/2teaspoonsonion powder
1teaspoongarlic powder
1tablespoonbasil
1tablespoonoregano
Instructions
One hour before baking, line a colander with paper toweling or a clean kitchen tea towel. In a separate bowl, toss shredded zucchini with 2 teaspoons salt. Place in the lined colander and into sink; let liquid draw out. After 30 minutes, squeeze zucchini in toweling to remove as much liquid as possible, and let drain another 30 minutes. At the end of timing, squeeze zucchini once more to remove more liquid. Zucchini is now ready to be made into crust.
While zucchini is draining, prep toppings.
Preheat oven to 375 F.
For guide & ease of measuring, on a parchment-lined baking sheet trace the size(s) of your desired crusts with a permanent marker and then flip over parchment. Using a spatula, spread the mixture into three (3) round 7-inch diameter crusts or two (2) round 9-inch diameter round pizza crusts.
Place crust in oven and bake zucchini crusts for 30 minutes @ 375 F; crusts will be slightly brown around edges. Remove crust from oven.
Increase oven temperature to 425. While the oven temperature is increasing, add your desired toppings. Return pizza(s) with toppings to oven and bake for an additional 15 to 20 minutes until toppings are baked & cheese (if using) is bubbling around edges. If 20 minutes is not enough for your liking, an additional 5 minutes is totally okay.
Let rest for 5 minutes on baking sheet before handling & devouring.