A healthy, low carb pizza crust made with zucchini! To keep this gluten free, I used almond flour to help bind it. These delicious crusts hold up to tons of toppings are bake firm enough to hand hold your slices! This zucchini pizza crust recipe bakes up crispy around the edges are they are delicious fresh out of the oven -- but if you were in my kitchen this week, you would have caught me eating them cold for breakfast!
Jones Dairy Farm All Natural Golden Brown Maple Pork Sausage
Put the shredded zucchini in a colander, and sprinkle with 1/2 teaspoon of sea salt. Use fingers to massage the salt throughout the zucchini. Let sit for 15 minutes. The salt will draw excess moisture out of the zucchini. Set the colander on a plate or in the sink to catch the liquid that will strain out.
Preheat oven to 450º F.
Use paper towels to press down and strain out as much liquid as possible. It also works well to put the zucchini in a thin dish towel and wring it out to remove water. Try to squeeze out at least 1/4-1/2 cup of liquid.
Add the strained zucchini to a medium mixing bowl along with eggs, almond flour, and cheese. Mix well.
Line a baking tray with baking paper or a silpat. Use a 1/3 cup measuring cup to scoop out mounds of "pizza dough" onto the baking tray. Use hands to press each mound down into a round, thin shape. This recipe will make 6 mini pizza crusts, but feel free to press it into 1 large pizza crust instead.
Bake pizza crusts for 15 minutes.
Top baked crusts with sauce, cheese, and toppings. Return to oven for 8-10 minutes until the cheese is bubbly.
*Nutrition facts are for 1 mini crust without toppings.