This zucchini pizza crust bends and folds like “actual” pizza, and it is made with simply 5 easy elements—together with 4 cups of shredded zucchini.
This simple recipe for zucchini pizza crust is made with simply 5 elements (grated zucchini, 2 cheeses, tapioca starch and an egg), and has the genuine chew that you really want in a correct pizza.
Say no to zucchini slices topped with sauce which are nothing like actual pizza. This zucchini pizza crust will change the way in which you have a look at veggies, pizza, and veggie pizza!
In my home, we l-o-v-e cauliflower pizza. I like that it’s decrease carb and scrumptious, and even my dyed-in-the-wool, vegetable-hating baby adores the style. However (dare I say it?) this grain free zucchini pizza is definitely higher.
Why that is the very best zucchini pizza crust recipe ever
This zucchini pizza crust is higher than cauliflower crust pizza. Now, it might be that I make this pie otherwise from the way in which I make cauliflower pizza, including some tapioca starch to the combination. However the style and the feel of this zucchini pizza has me actually daydreaming a few slice.
Like cauliflower pizza, my zucchini pizza crust can also be comparatively low carb, so you may really feel rather less responsible about grabbing an additional slice or two. (If you happen to’re solely on the lookout for a recipe for “common” pizza, attempt our gluten free pizza dough.)
In terms of preparation, it could not be a neater: you solely want a handful of elements, and prep time is about 10 minutes (15 in case you depend draining the zucchini after you grate it).
Regardless of being so totally different than standard pizza, I promise you, that scrumptious, traditional pizza style is there. This is make it…
The best way to make zucchini pizza crust
Shred & drain the zucchini
We start by shredding contemporary zucchini squash. We’ve to empty it of its moisture or we’ll have soggy pizza. We do this by rolling it up in a tea towel, and squeezing out the moisture. You must have 250 grams of drained zucchini, plus 2 eggs, tapioca starch, shredded mozzarella cheese, and grated Parmesan.
Combine the dough and form the pizza
Place all the elements in a big mixing bowl, and blend to mix every thing right into a dough. It is going to be gentle and sticky, however not very moist for the reason that solely moist ingredient is 2 crushed eggs. Unfold the dough out on a chunk of parchment right into a 13-inch spherical.
Bake the pizza and serve.
After you’ve got formed the uncooked pizza, bake it uncooked at 450°F till it is golden brown on the highest and backside. Then, add tomato sauce and cheese, or your favourite toppings, then put the pizza again into the oven to soften the cheese. Let relaxation briefly, then slice and serve scorching!
Why use zucchini for a pizza crust?
A zucchini pizza crust could appear bizarre, however that is what folks absolutely considered cauliflower crust pizza, and look how common that is turn out to be!
The reality is, there aren’t a number of greens that may mimic the style and texture of zucchini. Zucchini has a particularly delicate taste, so it is simple for the pizza sauce, cheese, and different toppings to cover it.
Zucchini additionally does a beautiful job of contributing to this pizza crust recipe’s mild, chewy texture. And it is naturally gluten free in addition! If you wish to attempt a veggie pizza crust recipe, this one is unquestionably the winner.
What about zucchini pizza bites?
I am positive you’ve got seen them, disks of sliced zucchini, topped with sauce and cheese, after which baked till they appear… similar to slices of zucchini with sauce and cheese!
Zucchini slices topped like pizza bites are nothing like pizza, and they’re a tragic various in case you’re craving a slice of actual pizza. They have no of the feel of pizza.
So the subsequent time you need pizza and and also you’re contemplating zucchini pizza boats, or some other variation that does not contain an precise crust, I hope you may contemplate this zucchini pizza. Pull out the field grater, seize the tapioca starch and a few eggs, measure out some cheese, and accomplish that a lot better.
Suggestions for making the very best zucchini pizza crust
Weigh your zucchini after, not earlier than
For the reason that moisture in contemporary zucchini varies a lot from one vegetable to a different, ignore the pre-grated weight of your zucchini and simply squeeze out all of the moisture and weigh the zucchini after you’ve squeezed it dry. You’ll be able to measure by quantity, however weight measurements are a lot extra dependable and the one method to make sure you’re heading in the right direction.
Avoid wasting zucchini for later
Hate grating and squeezing dry zucchini? Do a ton of it without delay, after which pile the dry, shredded zucchini into particular person freezer-safe zip high luggage and freeze flat. Defrost at room temperature, squeeze out any remaining moisture, and proceed with the zucchini pizza crust recipe—or use it to make gluten free zucchini bread or gluten free zucchini cake.
Use freshly-grated cheeses
Pre-shredded and grated cheeses, particularly grated semi-hard cheeses like mozzarella, are offered with added starches and different anti-caking brokers within the bag or container. These components forestall the shreds from clumping collectively. On this recipe, it is best to keep away from utilizing pre-shredded and grated cheese if attainable, because it requires the correct amount of tapioca starch when utilizing freshly grated cheese.
If you happen to do use pre-grated and shredded cheeses, you may modify the recipe to account for the additional dryness. Simply add a light-weight drizzle of additional virgin olive oil, mixing continually, simply till the combination holds collectively correctly.
The best way to retailer leftover zucchini crust pizza
When you have leftover zucchini pizza, you may retailer it within the fridge for 3 days or so. It makes the right snack or lunch merchandise, and imagine it or not, this pizza may even be higher chilly the subsequent day than it’s scorching out of the oven. No joke.
If you happen to do wish to reheat your zucchini pizza slices, simply place them on a pizza stone or baking sheet, and warmth within the oven for a couple of minutes. If you happen to’re solely reheating a slice or two, use the toaster oven as an alternative.
In a rush? I do not advocate that you just use the microwave to reheat, as a result of simply as with conventional pizza, you could find yourself with limp or soggy slices. However in case you’re in a pinch, go for it. The pizza will nonetheless style wonderful.
Zucchini pizza elements & substitution options
Dairy free zucchini pizza
To make this recipe dairy free, it’s a must to exchange each the mozzarella cheese and the Parmesan cheese. I have not tried this recipe with dairy free alternate options for these cheeses, however Violife model dairy free cheeses are fairly good and is perhaps price making an attempt.
Our recipe for Paleo Pizza makes a Paleo (non-dairy) model of this recipe appear attainable. I feel maybe utilizing extra tapioca starch for chew, and a few almond flour to switch some fats within the cheese may work.
Egg free zucchini pizza
On this gluten free zucchini pizza crust recipe, the eggs function a option to bind all of the elements collectively. Additionally they impart a richer taste and assist with browning.
You’ll be able to attempt to substitute “chia eggs” on this recipe, however I have not tried it myself to say whether or not it is going to work. To make a chia egg, you mix 1 tablespoon of floor white chia seeds and 1 tablespoon of heat water, after which let it sit till it gels.
Low carb keto zucchini pizza
To make this recipe right into a low carb, keto zucchini pizza with 6 grams of carbs in the entire pizza, you’ll have to exchange the tapioca starch, and add one other couple of elements. Listed below are the adjustments you may should make:
- Rather than tapioca starch/flour, add 1/4 cup (24 g) coconut flour, 1 teaspoon baking powder, and 1/4 teaspoon xanthan gum to assist the pizza maintain its form.
- Whenever you add the crushed eggs, add 2 ounces of normal block-style cream cheese.
- Made this manner, with out toppings, the entire pizza has 6 grams of whole carbohydrates.
FAQs
Sure! This tastes like precise pizza. It does have a bit extra texture than a pizza made with flour, however
zucchini is a particularly delicate vegetable, so it does not take a lot to overpower its style.
If you happen to do not drain the moisture from the zucchini first earlier than mixing it with the opposite elements, the pizza dough shall be gooey. You will instantly see that it isn’t going to carry collectively properly nor maintain its form. That is as a result of there’s method an excessive amount of moisture.
Did you utilize preshredded cheeses? They are often drying. Attempt including olive oil to the dough just a little bit at a time, mixing properly, simply till it holds collectively properly.
Sure! Simply pre-bake it with out toppings till it is golden brown on each side. Let it cool, then wrap it tightly and freeze. Whenever you’re able to serve the pizza, unwrap the frozen pizza, high it with sauce, cheese, and some other toppings, and bake it for about 10 minutes at 450°.
Sure, for finest outcomes, you should pre-bake your zucchini pizza dough. Baking the dough ensures even cooking earlier than you add your toppings, and offers you an opportunity to set the bottom first.
Prebake the crust earlier than you add toppings. Then, take care to not over-sauce the crust or use excessively moist elements as toppings.
If you happen to pull your zucchini pizza from the oven and discover that it has a gummy texture, it is seemingly under-cooked. You could have used moist shredded zucchini, or unfold out the combination too thickly, so it takes longer to bake. Return the pizza to the oven, and permit it to cook dinner for a number of extra minutes.
Zucchini Pizza Crust
This zucchini pizza crust bends and folds like “actual” pizza, and it is made with simply 5 easy elements—together with 4 cups of shredded zucchini.
Yield: 8 slices pizza
Stop your display from going darkish
Substances
- 4 cups (440 g) grated contemporary zucchini (from about 2 medium zucchini) (250 g when squeezed dry) (See Recipe Notes)
- 2 ounces Parmigiano-Reggiano cheese finely grated
- 8 ounces low-moisture mozzarella cheese grated (on a standard-size grater)
- 2 (100 g (weighed out of shell)) eggs at room temperature, crushed
- â…” cup (80 g) tapioca starch/flour (you could want much less in case your cheeses are pre-grated)
- A lightweight drizzling of additional virgin olive oil (if mandatory)(See Recipe Notes)
Non-compulsory spices
- 1 tablespoon dried oregano
- 1 ½ teaspoons dried basil
- ½ teaspoon garlic powder
Non-compulsory toppings
- tomato sauce
- Extra mozzarella cheese
- gluten free pepperoni
- sautéed mushrooms
Directions
-
Preheat your oven to 450°F. Place a pizza stone or overturned baking sheet within the oven because it preheats. Line a pizza peel or different flat floor (like a big reducing board) with a sheet of unbleached parchment paper, and set it apart.
-
In a big bowl, place the dry grated zucchini, Parmigiano-Reggiano cheese, mozzarella cheese, eggs, tapioca starch and elective spices.
-
Combine to mix properly. The combination shall be thick however gentle.
-
Switch the combination to the parchment paper. With a moistened silicone spatula or giant spoon, unfold it right into a 13-inch spherical in a single even layer.
-
With moist fingers or the aspect of the spatula or spoon, even the sides across the perimeter.
-
Slide the pizza on the parchment off the peel or reducing board onto the pizza stone or overturned baking sheet within the oven.
-
Bake for quarter-hour or till the pizza is a good mild golden brown coloration on high.
-
Take away the pizza from the oven, unfold your required pizza toppings on high, and return to the oven for one more 5 minutes or till any cheese is melted, and the sides are crisp.
-
Take away the pizza from the oven and permit to set for two minutes earlier than slicing into wedges and serving heat.
-
Any leftover items could be coated and refrigerated for no less than 3 days and loved chilly or refreshed in a heat toaster oven or microwave earlier than serving.
Notes
You will start with about 440 grams of shredded contemporary zucchini, however the essential factor is that your zucchini pizza have 250 grams of drained zucchini. Some zucchini begins with extra moisture, so you could want to start with extra freshly grated zucchini to get the complete 250 grams, as drained. If yours begins with much less moisture, you may want much less zucchini.
About draining grated zucchini.
I squeeze the liquid out of grated zucchini by putting it, about 2 cups at a time, in a superb mesh bag (like a nut milk bag) or tea towel, closing the bag or rolling up the towel and twisting it to squeeze out all of the liquid.
About utilizing packaged shredded cheeses.
If you happen to use packaged shredded mozzarella or Parm-Reg cheeses, your combination shall be drier than in case you freshly-grate your cheeses. Packaged shredded cheeses have added anti-caking brokers added to them.
About including further virgin olive oil.
To counteract the dryness in case you’ve used pre-shredded cheeses or extra coarsely floor Parm-Reg cheese, you may add a really mild drizzle of additional virgin olive oil to the combination and blend till it holds collectively properly.
For a low-carb model.
Rather than tapioca starch/flour, you need to use 1/4 cup (24 g) coconut flour, 1 teaspoon baking powder, and 1/4 teaspoon xanthan gum to assist the pizza maintain its form. You will additionally add 2 ounces of normal block-style cream cheese, at gentle room temperature, once you add the crushed eggs. Made this manner, with out toppings, the entire pizza has 6 grams of whole carbohydrates.
Dietary data.
Diet data is per slice, assuming a big pizza minimize into 8 slices, with out toppings. It’s an estimate solely offered as a courtesy and created utilizing a web-based diet calculator. It shouldn’t be relied upon.
Diet
Serving: 1slice | Energy: 175kcal | Carbohydrates: 13g | Protein: 12g | Fats: 9g | Saturated Fats: 5g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Trans Fats: 0.004g | Ldl cholesterol: 64mg | Sodium: 333mg | Potassium: 233mg | Fiber: 1g | Sugar: 2g | Vitamin A: 422IU | Vitamin C: 11mg | Calcium: 311mg | Iron: 1mg
Zucchini Pizza Crust
This zucchini pizza crust bends and folds like “actual” pizza, and it is made with simply 5 easy elements—together with 4 cups of shredded zucchini.
Yield: 8 slices pizza
Stop your display from going darkish
Substances
- 4 cups (440 g) grated contemporary zucchini (from about 2 medium zucchini) (250 g when squeezed dry) (See Recipe Notes)
- 2 ounces Parmigiano-Reggiano cheese finely grated
- 8 ounces low-moisture mozzarella cheese grated (on a standard-size grater)
- 2 (100 g (weighed out of shell)) eggs at room temperature, crushed
- â…” cup (80 g) tapioca starch/flour (you could want much less in case your cheeses are pre-grated)
- A lightweight drizzling of additional virgin olive oil (if mandatory)(See Recipe Notes)
Non-compulsory spices
- 1 tablespoon dried oregano
- 1 ½ teaspoons dried basil
- ½ teaspoon garlic powder
Non-compulsory toppings
- tomato sauce
- Extra mozzarella cheese
- gluten free pepperoni
- sautéed mushrooms
Directions
-
Preheat your oven to 450°F. Place a pizza stone or overturned baking sheet within the oven because it preheats. Line a pizza peel or different flat floor (like a big reducing board) with a sheet of unbleached parchment paper, and set it apart.
-
In a big bowl, place the dry grated zucchini, Parmigiano-Reggiano cheese, mozzarella cheese, eggs, tapioca starch and elective spices.
-
Combine to mix properly. The combination shall be thick however gentle.
-
Switch the combination to the parchment paper. With a moistened silicone spatula or giant spoon, unfold it right into a 13-inch spherical in a single even layer.
-
With moist fingers or the aspect of the spatula or spoon, even the sides across the perimeter.
-
Slide the pizza on the parchment off the peel or reducing board onto the pizza stone or overturned baking sheet within the oven.
-
Bake for quarter-hour or till the pizza is a good mild golden brown coloration on high.
-
Take away the pizza from the oven, unfold your required pizza toppings on high, and return to the oven for one more 5 minutes or till any cheese is melted, and the sides are crisp.
-
Take away the pizza from the oven and permit to set for two minutes earlier than slicing into wedges and serving heat.
-
Any leftover items could be coated and refrigerated for no less than 3 days and loved chilly or refreshed in a heat toaster oven or microwave earlier than serving.
Notes
You will start with about 440 grams of shredded contemporary zucchini, however the essential factor is that your zucchini pizza have 250 grams of drained zucchini. Some zucchini begins with extra moisture, so you could want to start with extra freshly grated zucchini to get the complete 250 grams, as drained. If yours begins with much less moisture, you may want much less zucchini.
About draining grated zucchini.
I squeeze the liquid out of grated zucchini by putting it, about 2 cups at a time, in a superb mesh bag (like a nut milk bag) or tea towel, closing the bag or rolling up the towel and twisting it to squeeze out all of the liquid.
About utilizing packaged shredded cheeses.
If you happen to use packaged shredded mozzarella or Parm-Reg cheeses, your combination shall be drier than in case you freshly-grate your cheeses. Packaged shredded cheeses have added anti-caking brokers added to them.
About including further virgin olive oil.
To counteract the dryness in case you’ve used pre-shredded cheeses or extra coarsely floor Parm-Reg cheese, you may add a really mild drizzle of additional virgin olive oil to the combination and blend till it holds collectively properly.
For a low-carb model.
Rather than tapioca starch/flour, you need to use 1/4 cup (24 g) coconut flour, 1 teaspoon baking powder, and 1/4 teaspoon xanthan gum to assist the pizza maintain its form. You will additionally add 2 ounces of normal block-style cream cheese, at gentle room temperature, once you add the crushed eggs. Made this manner, with out toppings, the entire pizza has 6 grams of whole carbohydrates.
Dietary data.
Diet data is per slice, assuming a big pizza minimize into 8 slices, with out toppings. It’s an estimate solely offered as a courtesy and created utilizing a web-based diet calculator. It shouldn’t be relied upon.
Diet
Serving: 1slice | Energy: 175kcal | Carbohydrates: 13g | Protein: 12g | Fats: 9g | Saturated Fats: 5g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Trans Fats: 0.004g | Ldl cholesterol: 64mg | Sodium: 333mg | Potassium: 233mg | Fiber: 1g | Sugar: 2g | Vitamin A: 422IU | Vitamin C: 11mg | Calcium: 311mg | Iron: 1mg
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Hello, I’m Nicole. I create gluten free recipes that basically work and style pretty much as good as you bear in mind. No extra making separate meals when somebody is GF, or shopping for packaged meals that aren’t ok to justify the value. At Gluten Free on a Shoestring, “good, for gluten free” simply isn’t ok! Come go to my bio!
