Happy Monday everyone!! Hope you all had a great weekend! I feel like summer is finally on the way. This past weekend, T and I basically landscaped our whole yard!! It really got us excited for summer and this new season in our home. We are so happy with how it turned out! Last night, we sat out on our porch feeling super accomplished and enjoyed the evening! On top of all of our hard work, I made a few new recipes to reward us… right?! Anyway, today I want to share the Zucchini Pizza Crust I posted the other day on my Instagram.
When T and I started dating, prior to me going gluten-free, we would eat pizza somewhat often with our families on Sunday Funday. Since then, it is very rare that we eat pizza. One gift we received for our engagement was a pizza stone from one of our dear friends. Recently, I have been on more of a pizza kick so I got it out and experimented by making a zucchini crust. Don’t we all want to be able to enjoy pizza but not feel totally guilty afterwards? I have made cauliflower crust in the past and have done many gluten-free pizza crust recipes; but the other night I was dying to try something new! 😉 This was a total hit and super easy. My husband is super honest with me when it comes to the healthy dishes I am always making and he was in LOVE with this! To say he least.. the pie was completely gone by the end of the night!
The health benefits of this crust make it all worth it. Even if you do not eat gluten-free, you will still enjoy this as it is a low-carb/healthy option!
If you try this, be sure to let me know how you liked it!!
- 6 cups shredded Zucchini
- 3/4 cup shredded cheese - I used 1/2 mozzarella and 1/4 cheddar
- 2/3 cup amond flour
- 2 tsp garlic powder
- 4 tsp oregano
- 1 tsp black pepper
- 1/2 tsp salt
- 2 eggs (whisked in separate bowl)
- Preheat oven to 450 degrees. Cut parchment paper the size of your pizza stone.
- In a large bowl, grate the zucchini and set aside for about 30 minutes so that the water drains to the bottom of the bowl.
- Take a clean cloth and press from the sides of the bowl inward to get as much of the moisture as possible out of the squash.
- Once the squash is dry, mix in the other ingredients. Place the zucchini mixture on top of the parchment paper and spread the mixture into a thin layer, pinching it along the edge to form a crust.
- Bake in the oven until you see it starting to brown -- approx 15-20 minutes.
- Take out of the oven and top as desired then place back in the oven for about 3-6 minutes or until toppings are cooked to your liking.