Here it is… my latest pizza recipe!!! This one just might be my best pizza yet! I know its hard to believe, but this low carb pizza is out of this world!
As you all must know by now… I love PIZZA… and especially if I can make healthy pizza. I thought that my greatest pizza success was Cauliflower Pizza, but I think I have definitely found something better! This Zucchini Pizza is just amazing!
The key to making this pizza is to use fresh zucchini, and be sure to squeeze as much water out of it as possible. If you leave too much water in, the pizza will not stay together. You can easily double this recipe to make a larger portion, if you would like. I really love this pizza because you can add any kind of topping that you desire, and it always turns out great! In the photo above, I made a half veggie and half loaded zucchini pizza!
Here is what you need to make Zucchini Pizza:
Ingredients:
2 cups Shredded Zucchini, packed and drained*
1 clove Garlic, minced
1 Egg
4 Tbsp Parmesan Cheese, grated
1/4 cup Shredded Cheese (any kind such as Mozzarella, Monterrey Jack, Cheddar, Chihuahua, Manchego, etc)
2 tsp Italian Seasoning
2 1/2 Tbsp Flour (or Rice or Almond Flour)
1 tsp Garlic Salt
1 tsp Pepper
Note: Once you shred the zucchini, be sure to squeeze as much water out as possible. Pack the zucchini tightly into a measuring cup to yield 2 cups.
Instructions:
1- Shred Zucchini into a large mixing bowl. Working in batches, squeeze the water out of the zucchini, using your hands. Transfer zucchini on to a clean dish towel and squeeze out the remainder of the liquid. Once zucchini is drained, transfer to a measuring cup and tightly pack the zucchini to yield 2 cups.
2- Return zucchini to large mixing bowl and add remaining ingredients. Preheat oven to 350-400° F.
3- Mix all ingredients well, and form a ball with the mixture.
4- Line a baking sheet with parchment paper (you can also use foil, generously sprayed with non-stick cooking spray), and press zucchini mixture onto the baking sheet.
5- Form a rectangle or circle shaped pizza.
6- Bake for 15-20 minutes, until crust is a golden brown (see above photo).
7- Remove from oven and top pizza with your choice of toppings. (In this pizza, the veggie half of the pizza was onion, bell pepper, mushrooms, jalapeño, and cheese. The loaded half was onion, bell pepper, jalapeño, turkey bacon, pepperoni, and cheese.)
8- Return the pizza to the oven and cook for an additional 10 minutes, or until cheese is melted and pizza crust is crispy.
9- Remove from oven and slice pizza. Serve immediately with pizza/tomato sauce for dipping!
And that’s all there is to it… I hope you all enjoy this yummy recipe as much as my family does! I would love to hear your comments on this recipe, so let me know what you think! ENJOY 🙂
- 2 cups Shredded Zucchini, packed and drained*
- 1 clove Garlic, minced
- 1 Egg
- 4 Tbsp Parmesan Cheese, grated
- 1/4 cup Shredded Cheese (any kind such as Mozzarella, Monterrey Jack, Cheddar, Chihuahua, Manchego, etc)
- 2 tsp Italian Seasoning
- 2 1/2 Tbsp Flour (or Rice or Almond Flour)
- 1 tsp Garlic Salt
- 1 tsp Pepper
- Shred Zucchini into a large mixing bowl. Working in batches, squeeze the water out of the zucchini, using your hands. Transfer zucchini on to a clean dish towel and squeeze out the remainder of the liquid. Once zucchini is drained, transfer to a measuring cup and tightly pack the zucchini to yield 2 cups.
- Return zucchini to large mixing bowl and add remaining ingredients. Preheat oven to 350-400° F.
- Mix all ingredients well, and form a ball with the mixture.
- Line a baking sheet with parchment paper (you can also use foil, generously sprayed with non-stick cooking spray), and press zucchini mixture onto the baking sheet.
- Form mixture into a rectangle or circle shaped pizza.
- Bake for 15-20 minutes, until crust is a golden brown (see above photo).
- Remove from oven and top pizza with your choice of toppings. (In this pizza, the veggie half of the pizza was onion, bell pepper, mushrooms, jalapeño, and cheese. The loaded half was onion, bell pepper, jalapeño, turkey bacon, pepperoni, and cheese.)
- Return the pizza to the oven and cook for an additional 10 minutes, or until cheese is melted and pizza crust is crispy.
- Remove from oven and slice pizza. Serve immediately with pizza/tomato sauce for dipping!
- *Once you shred the zucchini, be sure to squeeze as much water out as possible. Pack the zucchini tightly into a measuring cup to yield 2 cups.
