Home / Recipes / Gluten Free / Keto Zucchini Pizza Crust
Keto Zucchini Pizza Crust
How to Make It
Step 1
Clean the zucchini and cut off the ends. Shred the zucchini into a large mixing bowl. You can peel the zucchini skin if you wish or leave it on. Add the salt to the zucchini and toss to combine. Set aside for 10 minutes to draw the moisture from the zucchini. Give it a good squeeze with your hands and drain away any excess liquid.
Step 2
Add the coconut flour, cheese, Italian seasoning and pepper to the mixing bowl. Stir well to combine. The mixture should start to clump together.
Step 3
Crack the egg into the bowl. Beat well into the mixture. The mixture should now be holding together like a dough.
Step 4
Preheat the oven to 400 degrees Fahrenheit and line a large shallow oven tray with baking paper. Turn the dough out onto the lined oven tray. Press gently into a large circle. This should be about 1/4 inch thick.
Step 5
Transfer the zucchini pizza base to the oven to bake for 20 minutes. Remove and top with your favorite pizza sauce and toppings. Return to the oven to bake for a further 10 minutes or until the pizza base is golden and the toppings are cooked through.
Ingredients
- he pizza dough combines shredded zucchini with sharp cheddar cheese, egg, coconut flour and a hint of Italian seasoning. Once the dough is prepared it is pressed into shape to form your pizza base. It is then part baked before adding your preferred toppings.Top TipsZucchini contains a lot of moisture so the more you can squeeze out before prepping the dough the better.This makes one large pizza base so is ideal for sharing. You could even lightly mark the dough four ways and each person decorate a quarter of the base with their own toppings. Be sure to adjust your macros to account for your chosen toppings. We recommend sun-dried tomatoes, mozzarella and fresh basil! Gluten FreeLunchMain DishesQuick EasyVegetarian Net Carbs 5 gFiber 5.8 gTotal Carbs 10.8 gProtein 8.7 gFats 9.9 g – 167
- cals – Quantity
- Serving Size – servings
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- Zucchini – 1 large
- Italian Seasoning – 1 teaspoon
- Raw Egg – 1 large
- Cheddar Cheese – ⅔ cup, grated
- Coconut Flour – ½ cup
- Salt, Sea Salt – ½ teaspoon
- Black Pepper – ⅛ teaspoon
