Zucchini Crust Pizza
I’ll do anything to make my pizza eating experience seem somewhat healthy. At first I was very skeptical of all these zucchini/cauliflower crust pizza recipes, because they can’t be that good, right? But honestly, this one is pretty damn great.
I am biased, of course, as I do love zucchini and I am a sucker for all the health and superfood trends regardless, but I think everything deserves giving at least one go at it – right?! (:
This makes one pizza for 2 people.
Ingredients
For the base:
- 350 g // 2 ½ cups zucchini (approximately 1 medium zucchini)
- 2 large eggs
- 30 g // ¼ cup flour
- 1 ½ tsp salt
- 25 g // ¼ cup parmesan cheese
- 50 g // ½ cup fresh mozzarella cheese
For the toppings:
- tomato pizza sauce
- fresh mozzarella cheese
- cheddar cheese
- pepperoni
- olives
- tomato
- mushrooms
- red onion
- 1 tsp dried oregano
Instructions
- Preheat oven to 230 C // 450 F degrees.
- To prepare and remove the liquid from zucchini, first grate the zucchini in a bowl. Then add the grated zucchini to a colander, sprinkle some salt, mix and let it sit for about 15-20 minutes. This will help to bring out all the liquid so that your pizza base does not end up soggy and sad. Carefully drain the liquid pressing on the zucchini and pat dry with a paper towel.
- In a large mixing bowl, add grated zucchini, eggs, flour, and salt and combine. Grate the parmesan and mozzarella cheese, add to the bowl and mix until incorporated.
- On a lined baking sheet, spread the zucchini mixture to form a circle for the base, about 25 cm // 10 inches in diameter. Bake for 13-16 minutes or until the crust looks golden brown.
- Meanwhile, prepare the toppings – slice up the olives, tomato, mushrooms, onion, and grate the cheese.
- Remove the base from the oven and reduce oven temperature to 200 C // 400 F degrees.
- Spread pizza sauce all across the base. Then add a good layer of cheese and top with all the toppings. Sprinkle with oregano and bake for 10-13 minutes more until cheese has melted and looks appetising.
