Zucchini Pizza Crust
The perfect sunstitute for regular pizza. Allow yourself a decadent treat with almost no carbs
This zucchini crust will make you forget all about the "other" crusts in your life
Prep Time 17 hours 40 minutes
Cook Time 1 hour
Total Time 18 hours 40 minutes
Servings 6 servings
Calories 150 kcal
about 1½ cup shredded
all purpose flour
or whole wheat or bread crumbs
low-fat shredded mozzarella cheese
shredded Parmesan cheese
Pre-heat oven to 450F. Line a baking sheet with parchment paper and spray paper with cooking spray; set aside.
Place shredded zucchini on a plate lined with a few layers of paper towel. Sprinkle with one tablespoon of salt. Set aside for 10 minutes. Squeeze the excess moisture out of the zucchini by wrapping it up in the paper towels or clean cheese cloth and squeezing out all the excess water.
In a medium bowl, combine the shredded zucchini, flour, egg, cheese and Italian spices. Combine mixture with a spoon until fully incorporated then transfer mixture on to greased parchment paper. Press the dough into the desired shape and thickness (we like ¼'' thickness) on the greased parchment paper.
Bake for about 20 minutes each side until the crust looks set and the bottom is starting to brown.
Carefully remove the pizza crust from the oven and top with sauce, cheese, and toppings if desired.
Turn down oven to 400F Return to oven and bake for another 20 minutes or until the cheese is melted and bubbly.
make sure you have cheesecloth on hand to help reduce the moisture.