Zucchini Pizza Crust
Great alternative to traditional, carb-heavy pizza crust!
Servings: 6 slices
Ingredients
- 2 cups grated zucchini (packed) squeezed dry
- 2 large eggs, beaten (can also use egg whites)
- ¼ cup all purpose flour (can sub gluten-free flour blend)
- ½ cup finely shredded mozzarella cheese
- ½ cup finely grated fresh Parmesan cheese
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Italian seasoning
- pizza sauce and toppings (as desired)
Instructions
- Preheat the oven to 400℉. Line a flat cookie sheet or pizza pan with parchment paper. Spray the parchment paper with nonstick spray.
- In a medium bowl, combine the zucchini, eggs, flour, cheeses, oil and seasoning. Mix well.
- Pat the zucchini mixture into a thin, round pizza crust- 12 to 14 inches in diameter. Bake for 30 minutes, or until the crust begins to get golden brown. Remove the crust from the oven and flip it over. Return it to the oven for an additional 10 minutes (watch to make sure it's not becoming too browned). Remove the crust from the oven and add the toppings. Return to the oven and heat through until cheeses are melted and everything is heated through. Slice and eat!
Notes
- I like to use the medium cut on my box grater for the zucchini. 2 cups will be about 2 large zucchini. When I squeeze my 2 cups of zucchini dry, I can usually get about 1/3 cup moisture out of them. The more you can extract, the better the crust will turn out.
- Nutritional information and WW Points are for ⅙ of the zucchini crust only. Toppings should be counted as extra.
Nutrition
Serving: 1slice | Calories: 137kcal | Carbohydrates: 7g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 215mg | Potassium: 257mg | Fiber: 1g | Sugar: 2g | Vitamin A: 370IU | Vitamin C: 14mg | Calcium: 193mg | Iron: 1mg