Zucchini Crust Pizza
Craving pizza but want to keep it light? Our Zucchini Crust Pizza is the perfect solution. By using shredded zucchini as the base, you get a tender, flavor-packed crust that’s naturally lower in carbs. Topped with fresh garden vegetables, fragrant oregano, and a blend of gooey Mozzarella and Parmesan, this is a guilt-free way to enjoy your favorite Italian flavors.
| Prep Time | Bake Time | Category |
|---|---|---|
| 15 Minutes | 25-30 Minutes | Healthy/Low-Carb |
Ingredients
- The Veggie Crust: 3 cups Shredded zucchini, 3/4 cup Egg substitute (or 3 eggs), 1/3 cup All-purpose flour, 1/2 tsp Salt.
- Cheesy Topping: 2 cups shredded part-skim Mozzarella cheese, 3 tbsp shredded Parmesan cheese.
- Fresh Produce: 2 small Tomatoes (halved and thinly sliced), 1/2 cup chopped Onion, 1/2 cup julienned Green pepper.
- Seasoning: 1 tsp dried Oregano, 1/2 tsp dried Basil.
Instructions
- Mix the Base: In a large bowl, combine the shredded zucchini and egg substitute; mix well. Stir in the flour and salt until a batter forms.
- First Bake: Spread the mixture evenly onto the bottom of a 12-inch pizza pan coated with nonstick spray. Bake at 450°F (230°C) for 8 minutes to set the crust.
- Add Toppings: Reduce the oven heat to 350°F (175°C). Sprinkle the crust with mozzarella, sliced tomatoes, onion, green pepper, and the Italian herbs (oregano and basil). Top it off with Parmesan cheese.
- Final Bake: Bake for another 15-20 minutes, or until the vegetables are tender, the cheese is bubbly, and the edges are golden brown.
Pro Tips for a Crispy Crust
- Squeeze the Zucchini: For the best results, place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible before mixing. This ensures a firm crust.
- Part-Skim Cheese: Using part-skim mozzarella helps keep the fat content lower while still giving you that perfect cheese pull.
- Uniform Slicing: Slice the tomatoes and peppers thinly so they cook through in the same time it takes for the cheese to melt.
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