This zucchini pizza crust is a a good alternative to the low carb pizza crust I posted some months ago. I think it is a good way to eat vegetables while eating pizza and…eating pizza while eating vegetables ;-).
It is a great idea for dinner, a comfort food with little flour on the recipe, that will satisfy you and your family without being a heavy dish, but with each slice having less than 200 calories.
I love pizza and I don’t think about changing its dough, but I admit I love these vegetables alternatives. We can’t eat that much of pasta and flour, and this zucchini pizza crust gives you satifaction, a lot of taste while being lighter than a traditional pizza.
You can vary the ingredients of the topping to your taste. I followed the recipe I found on Taste of Home but didn’t add peppers just because I hadn’t them at home. It’s a recipe you can probably prepare with what you already have in the fridge. I used cherry tomatoes (the ones I had at home!), onions, a lot of oregano and some basil leaves. Maybe it’s just because I love onions, but the aroma this zucchini pizza crust spread while cooking was something difficult to resist and…I ate a piece before dinner, I couldn’t help!
This pizza reminds me the Brazilian ones, that usually have abundant toppings (a lot of basil leaves, a lot of onions…).
- 3 eggs
- 3 cups shredded zucchini
- ⅓ cup of flour
- ½ Tsp of salt
- 2 cups (200 g) of mozzarella cut in small cubes
- some tomatoes (2 if common ones, 5 to 6 if cherry tomatoes)
- ½ thinly sliced onion
- oregano to taste
- some leaves of fresh basil
- 3 Tbsp of shredded Parmesan cheese
- Preheat the oven to 450°F/230°C.
- In a large bowl put the zucchini, eggs, flour and salt. Mix until well combined.
- Grease a 12 inches/30cm round pizza pan and spread the zucchini mixture inside.
- Bake for 8 to 10 minutes.
- Reduce the oven temperature to 350°F/180°C.
- Sprinkle the mozzarella, tomatoes cut in slices, origano, basil and the grated Parmesan cheese over the zucchini crust,
- Bake for 15/20 minutes more, or until the mozzarella melts and becomes a little bit colored.
- Buon appetito!
5 thoughts on “Delicious zucchini pizza crust”
Hi, I just “landed” on your blog through Aurelia’s for this wonderful pizza! It’s just what I needed to use up my tomatoes and zucchini from the garden!I used cornflour instead of regular flour
Hi Isabel, so glad to have you “here” :-).
It is perfect when done with your own veggies! I will try with cornmeal too. Thanks!
This looks fab. Looking forward to trying it. Thanks Isabel for the tip on cornmeal. Always looking for healthy alternatives.
Do you need to squeeze out excess water from.the zucchini?
It is not necessary to squeeze zucchini. 😉