Zucchini Crust Pizza Recipe

In case you can’t tell, low-carb alternatives to regular pizzas are popular around here. Thankfully, there are many options available to satisfy a pizza craving when you can’t eat carbohydrates, from the popular cauliflower crust pizza and spinach crust pizza (a great way to get your veggies!) to the “holy grail” pizza crust, which is comprised of A LOT of cheese. But don’t discount the zucchini crust pizza, another veggie-loaded low-carb alternative that’s not only tasty, but incredibly healthy!



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To make a zucchini crust pizza, you will need the following ingredients:

-1 large raw zucchini
-2 cups of shredded colby jack cheese
-2 eggs

To start, wash the zucchini thoroughly, then dry with a clean paper towel. Shred the zucchini using a hand shredder, then take all the shredded pieces and squeeze out all the excess water in between two paper towels. If you have time to kill, you can let them sit out in the air to dry a bit, too.

Next, combine the zucchini with the eggs and the cheese until well-blended. Use your hands, ensuring they’re very slightly damp to prevent the mixture from sticking to your hands.

Once the dough is fully formed, spread on a pizza pan covered in parchment paper (this will help make it crispier), then put in an oven pre-heated to 400 degrees for 10-15 minutes or until cripsy. After about ten minutes carefully flip so the other side cooks as well. This will prevent sogginess.

Once cooked, remove from the oven and add whatever toppings you choose. Nothing beats the traditional marinara, mozzarella cheese, and pepperoni, but really, it’s totally up to you. I would avoid green vegetables, unless you truly love veggies. Once topped, put back in the oven for about 8 minutes or until the cheese is bubbly. Remove, and enjoy!

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Posted on July 17, 2012 at 9:00 AM