- Preheat oven to 400°F (200°C).
- Place grated zucchini in a clean kitchen towel and sprinkle with salt. Let it sit for 10 minutes to draw out moisture.
- Squeeze out as much liquid as possible, then transfer the drained zucchini to a bowl.
2. Mix & Shape the Crust
- Add egg, mozzarella, Parmesan, black pepper, garlic powder, Italian seasoning, and almond flour to the zucchini. Mix until well combined.
- Line a baking sheet or pizza stone with parchment paper.
- Spread the zucchini mixture into a thin, even circle (about 10 inches in diameter).
3. Bake the Crust
- Bake for 15-18 minutes until golden brown and slightly crispy.
4. Add Toppings & Bake Again
- Spread pizza sauce over the crust, then sprinkle with mozzarella cheese.
- Arrange the cherry tomatoes, bell peppers, mushrooms, and onions on top.
- Sprinkle with oregano or Italian seasoning.
- Return to the oven and bake for another 8-10 minutes until the cheese is melted and bubbly.
5. Serve & Enjoy!
- Garnish with fresh basil and let the pizza cool slightly before slicing.
Serving & Storage Tips
- Serving: Enjoy fresh and hot with a side of salad or extra marinara for dipping.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in the oven at 375°F (190°C) for 5 minutes or air fry at 350°F (175°C) for 3-4 minutes.
- Freezing: Freeze the baked crust (before adding toppings) for up to 1 month. Reheat and top before serving.
Variations & Customizations
- Protein Boost: Add grilled chicken, turkey sausage, or tofu.
- Cheese Lover’s Pizza: Use a mix of mozzarella, Gouda, and feta.
- Keto Version: Use coconut flour instead of almond flour.
- Spicy Twist: Add red pepper flakes or sliced jalapeños.
FAQs
1. Why is my zucchini crust soggy?
Make sure to squeeze out all excess moisture before mixing the crust ingredients. A thicker crust may also hold more water.
2. Can I make this without cheese?
Yes! Use nutritional yeast for a cheesy flavor and add a flax egg for binding.
3. How do I get a crispy crust?
Bake the crust longer before adding toppings or use a pizza stone for better crisping.
4. Can I use frozen zucchini?
Yes, but thaw and drain it completely before using.
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