Spinach Zucchini Crust is a great tasting crust with protein from spinach powder (power), low carb with only a few tablespoons of flour (all-purpose or gluten-free), and veggie load with zucchini. This is perfect for any savory pizza, tart, and I have even made them into “sheets” for Lasagna! This recipe is for those of us who want to incorporate more veggies, still feel a little indulgent, and cutting out extra carbs when possible.
The crusts hold up to toppings, as seen in my Zucchini Pizza Crusts (without spinach powder). The recipes are identical except for the added spinach, of which I love the vivid green of these crusts.
In the picture below, I let the cooled crusts “hang” over the edge of the cooling rack to show their perfectly baked tender yet firm texture.
As seen below, six cups of zucchini (one recipe) will make three (3) 7-inch rounds, or two (2) 9-inch rounds, or two (2) 8-inch squares, or one (1) 9 x 13 pan. The 9 x 13 size will be slightly thicker, so longer baking time may be required.
The spinach zucchini crusts are quite a vivid green before baking. They do brown on the outside, but are still very green on in the inside. The spinach zucchini crust baked for the Spinach Zucchini Lasagna Pasta Sheet, shows off that bright green interior. Different name and proportions, but same ingredients.
The baked versions, when cooled, are easily handled and can either be used right away or stored in freezer up to 4 months for later use. I have a few wrapped up in my freezer right now.
And, as always, you can cater this recipe to dairy free and gluten free. Instructions are in the recipe provided at the end of this post.
Let’s get our green on, spinach and zucchini, the new dynamic duo in my kitchen.
Helpful Products for Spinach Zucchini Crusts:
Organic Spinach Extract Powder. There are four different sizes, this is the 8 oz size, it’s about mid-range in price. The smaller size is not enough if you’re using it more than once. This is a naturally gluten free product, it’s straight up spinach powder. Two tablespoons equals one pound of spinach!
Happy Baking Pie Peeps!
Spinach Zucchini Crust
3
7-inch crusts20
minutes1
hour30
minutesSpinach Zucchini Crusts add protein and veggie power and low carbs perfect for any savory pizza, tart, lasagna, or baked dish.
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Ingredients
6 cups shredded zucchini (plus 2 teaspoons salt) (about 4 medium zucchinis)
6 tablespoons gluten free flour
1-1/2 tablespoons spinach powder
1/4 cup Parmesan cheese or 1/4 cup nutritional yeast (for dairy free)
3 eggs slightly beaten
1-1/2 teaspoons onion powder
1 teaspoon garlic powder
2 tablespoons dried Italian seasoning
Directions
- 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 or over a deep bowl to catch liquid that is drawn 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 desired crust sizes.
- 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) 7-inch rounds, or two (2) 9-inch rounds, or two (2) 8-inch squares, or one (1) 9 x 13 rectangle.
- Place crust(s) in oven and bake zucchini crusts for 30 minutes @ 375 F. Crusts will be slightly brown around edges. If making 9 x 13, bake an additional 5 to 7 minutes.
- Remove from oven and transfer to cooking rack (if left to cool on baking pan, the steam escaping will reabsorb into the crusts; it’s okay, but better if it doesn’t. If freezing for later use, after fully cooled, wrap in parchment and tightly with plastic wrap (air is the enemy in the freezer). Freeze up to four months.
- If using now, Increase oven temperature to 425 F. 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, checking to see if top is sizzling to your liking.
Let rest for 5 minutes on baking sheet before handling.
