Looking for something new for lunch or dinner? Are you diabetic, gluten intolerant or low-carb and want to eat pizza as dinner, this yummy zucchini crust pizza can be your answer.
After having heard about cauliflower crust pizza i wondered what other veg can be used as crust and right away zucchini came to my mind. This pizza turned out really great. You can use this for any pizza that you normally make and it adds a wonderful flavor and texture.
Zucchini crust veg pizza
2 large zucchini/ courgette,shredded
1/2-1 cup shredded cheddar cheese
2/3 cup almond flour
2 cloves garlic, minced
3 tsp dried oregano
1 tsp basil
2 eggs, beaten
1/2 tsp salt
pinch of fresh crushed black pepper
1 jar pizza sauce
1 onion, sliced
1 green pepper, sliced
1 mozzarella cheese
Preheat oven to 200 degree C.
Grate zucchini, using a food processor or the large side of a hand grater.Then drain the zucchini into a colander that’s lined with cheesecloth or a kitchen towel or you can also squeeze the moisture out of it by wrapping it up in a clean tea towel or piece of cheese cloth and wringing it out.
Once all of the excess moisture has been wrung out and discarded, place the shredded zucchini into the bowl and add the cheddar cheese, almond flour, garlic, oregano, basil, eggs, and salt.
With your hands, incorporate all of the ingredients together. Spray the baking sheet with olive oil or nonstick spray and divide the crust mixture into two balls.
Use your fingers to press out the crust mixture into two circles, being careful not to make the edges too thin (or they will burn).
Place the zucchini mixture onto the baking paper.
Once the pizza crust has been shaped,Bake for 8-10 minutes or until the crust starts to brown.
After baking it for 8 minutes, transfer the pizza on the baking paper out of the oven.
Top the pizza with sauce and the additional toppings.
Once the toppings are on, transfer the pizza in the oven and bake for an additional 4 minutes or until the cheese has been melted, be careful not to burn the edges by overcooking it.