Low Carb Zucchini Pizza Crust
Ingredients
The crust
-
1
medium
Zucchini, finely grated (about 1.5 cups)
-
⅓
cup
Part skim shredded mozzarella cheese
-
⅓
cup
Almond flour
-
1
large
Egg
-
1
tsp
Dried basil
-
1
tsp
Dried oregano
-
1
tsp
Garlic powder
-
to taste
Salt
-
½
tsp
Pepper
Toppings
-
2
Roma
Tomatoes, seeded and chopped
-
⅓
cup
Mozzarella cheese (fresh or as available)
-
to taste
Balsamic glaze (for drizzling)
Instructions
- Grate the zucchini finely and place it in a paper towel over a strainer.
- Sprinkle the zucchini with salt and weigh it down with something heavy to drain for at least 30 minutes.
- After draining, wring out excess water from the zucchini.
- In a large bowl, combine the drained zucchini with egg, almond flour, mozzarella cheese, oregano, basil, garlic powder, and pepper.
- Mix until the mixture holds together; add more almond flour if necessary.
- Line a pizza pan with parchment paper and spray it with cooking spray.
- Spread the mixture into a pizza shape (11-12 inches wide) on the parchment.
- Preheat the oven to 450°F and bake the crust for 20 minutes, checking for doneness.
- Add mozzarella and tomatoes to the baked crust, sprinkle with additional herbs and salt.
- Bake for an additional 5 minutes until the cheese is melted.
- Drizzle with balsamic glaze and serve.
Nutrition Facts (estimated)
Servings
2
Calories
235
Total fat
15g
Total carbohydrates
11g
Total protein
14g
Sodium
0mg
Cholesterol
0mg
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