Absolutely delicious low carb zucchini pizza crust! Easy to make, gluten free, paleo-friendly and a great way to use up zucchini. This zucchini crust holds up well and can be topped whatever veggies or meat you’d like. Ready in only 30 minutes!
Remember my amazing cauliflower pizza crust? I do. That dank ass crust tasted like a slice of cheesy garlic bread that I wanted to live in forever and everrrr. AMEN.
The time has come to share a new flourless pizza crust with you. Meet this absolutely delicious zucchini pizza crust from my friend Ali’s new cookbook, Inspiralized and Beyond!
Once again, I was so impressed with yet another one of Ali’s cookbooks. She really does a wonderful job of infusing creativity, flavor and nutrition into each one of her recipes. Normally, Ali is known for her amazing spiralized recipes, but in her latest cookbook, she takes it beyond the sprializer and finds amazing ways to make vegetables the star of every meal.
I asked Tony to flip through her book and pick a recipe he wanted to make; he landed on her zucchini breakfast pizza. Of course, I wanted to show the pizza in a different way, because I think it makes an incredible base for you to do whatever you’d like with it.
Don’t get me wrong, I’d eat breakfast pizza any day of the week though. #PIZZAISLIFE
Frankly I don’t know what I’m more excited about, how delicious this zucchini pizza crust was was for lunch OR how many veggies I managed to get on one pizza. Ayyyyy. And while it’s not your traditional carby version (which I still love), this zucchini pizza crust is an excellent alternative to the real thang (plus it’s a great way to get your veggies in!).
I had two slices of this pizza and think I got about 3 cups of veggies in. GO ME. VEGGIE PARTYY.
The base of the crust is made with shredded zucchini, almond flour, eggs and spices. Tip: Just make sure you squeeze all of the moisture out of the zucchini with a clean towel (or paper towel) before mixing.
Bake the crust for a little bit, then remove from the oven, top with sauce if you’d like (I kept mine sauceless), veggies galore, cheese and meat if you want. Bake again for a bit and then enjoy.
For those of you who have kids, the real trick will be to see if you can get them to eat this pizza if you load it up with their favorite toppings. Who’s up for the challenge?!
Last but not least, if you’re not into my version, here are a few topping suggestions:
- BBQ sauce, garlic, red onion, grilled chicken, cheese and cilantro.
- Goat cheese, fresh figs, arugula and balsamic glaze
- Tomato sauce, Mushrooms, black olives, jalapeños and pineapple
- Peaches, buratta, basil, balsamic and honey
If you make this recipe be sure to tag #ambitiouskitchen on Instagram and don’t forget to leave a comment and rate the recipe below!
You can pick up Ali’s new cookbook, Inspiralized and Beyond at most bookstores and at Amazon. Thanks for letting me share such a delicious recipe, Ali!
- Serves: 4 slices
- Serving size: 1/4 of pizza, with toppings
- Calories: 231
- Fat: 15.3g
- Saturated fat: 3.7g
- Carbohydrates: 11.2g
- Sugar: 4.2g
- Fiber: 3.7g
- Protein: 14.4g
- For the crust:
- ½ cup almond flour, plus more for dusting
- 2 medium zucchini (about 2 cups, shredded)
- 2 large eggs
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Fine sea salt and pepper
- Cooking spray
- For the toppings:
- 5 small mini bell peppers, thinly sliced
- 1/2 cup grape tomatoes, halved
- 1/4 cup red onion, chopped
- 1/2 cup baby bella mushrooms, sliced
- 1/2 jalapeño, sliced
- 1 teaspoon extra-virgin olive oil, plus more for drizzling
- 2 ounces fresh mozzarella cheese, chopped (can also use shredded)
- Dried oregano for sprinkling on top
- Red pepper flakes
- Preheat the oven to 450 degrees with racks in the top and bottom positions. Line a baking sheet with parchment paper and dust it with almond flour.
- Lay out a large piece of cheesecloth or a clean kitchen towel and, using a box grater, grate the zucchini onto the towel. Gather the sides of the cheesecloth or towel and squeeze out excess liquid over the sink. Put the zucchini in a large bowl.
- Beat 2 eggs and add them to the bowl, along with the almond flour, oregano, garlic powder, ½ teaspoon salt, and a few grinds of pepper. Mix well until it takes on a dough-like texture. If the mixture is too wet, add a tablespoon or two more almond flour.
- Transfer the dough to the baking sheet and form it into a 10-inch round or two 5-inch rounds. Lightly spray the crust(s) with cooking spray and bake on the lower rack of the oven for about 15 minutes, until the edges are browned and the crust is firm.
- In a small bowl, toss the veggies with the olive oil.
- Remove the pizza from the oven. Scatter evenly with the peppers, tomatoes, mushrooms, red onion, and mozzarella pieces. Bake for about 7-10 more minutes or until cheese is melted.
- Drizzle with olive oil, and season with a little more salt and pepper, dried oregano and red pepper flakes. Serve hot.
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