Say goodbye to carb-heavy pizza nights and hello to this game-changing Zucchini Crust Pizza! It’s a vibrant, veggie-packed alternative that delivers all the cheesy, savory goodness you crave without the guilt. Perfect for a light dinner or a fun weekend meal, this recipe proves that healthy can be absolutely delicious. Get ready to fall in love with your new favorite pizza!
Ingredients
• For the Zucchini Crust
• 2 large eggs, beaten
• 2 cups / 300g zucchini, shredded and squeezed very dry
• ½ cup / 50g mozzarella cheese, shredded
• ⅓ cup / 35g parmesan cheese, grated
• ¼ cup / 30g all-purpose flour
• 1 tbsp / 15ml olive oil
• 1 ½ tbsp fresh basil, minced
• 1 tsp fresh thyme, minced
• For the Toppings
• 12 ounces / 340g roasted sweet red peppers, julienned
• 1 cup / 100g mozzarella cheese, shredded
• ½ cup / 70g turkey pepperoni, sliced
Instructions
1. Preheat your oven to 400°F / 200°C. Grease a 12-inch pizza pan or line it with parchment paper.
2. In a large bowl, combine the beaten eggs, thoroughly squeezed zucchini, ½ cup mozzarella, parmesan cheese, flour, olive oil, minced basil, and thyme. Mix until well combined.
3. Transfer the mixture to your prepared pizza pan. Use a spatula or your hands to spread and press the mixture into a thin, even crust.
4. Bake for 15-18 minutes, or until the edges are golden brown and the center feels firm to the touch.
5. Remove the crust from the oven and layer it with the roasted red peppers, the remaining 1 cup of mozzarella cheese, and the turkey pepperoni slices.
6. Return the pizza to the oven and bake for an additional 10-12 minutes, until the cheese is melted, bubbly, and slightly golden.
7. Let the pizza rest for a few minutes before slicing with a pizza cutter. Serve hot and enjoy!
Nutritional Information
• (per serving)
• Calories: 226.3
• Protein: 13.6g
• Carbs: 8.6g
Pro Tips
• The most critical step is squeezing as much moisture as possible from the shredded zucchini. Use a cheesecloth or a clean kitchen towel for the best results to avoid a soggy crust.
• For a crispier crust, press the zucchini mixture as thin as possible on the pizza pan. A thinner base will bake more evenly and develop a better texture.
• Let the crust cool for a few minutes after the first bake before adding toppings. This helps keep the center from becoming too soft.
• Feel free to customize your toppings! Sautéed mushrooms, onions, olives, or a sprinkle of red pepper flakes would all be delicious additions.
FAQ
Q: How do I keep my zucchini pizza crust from getting soggy
A: The most critical step for a firm, non-soggy zucchini crust is removing as much moisture as possible from the shredded zucchini. Use a cheesecloth or a clean kitchen towel to squeeze the zucchini until it’s very dry. Baking the crust until golden and firm before adding toppings also prevents sogginess.
Q: Can I make this zucchini crust pizza gluten-free
A: Yes, you can easily make this a gluten-free zucchini crust pizza. Simply substitute the all-purpose flour with a gluten-free alternative like almond flour or a 1-to-1 gluten-free baking blend for a delicious and healthy pizza night.
Q: What other toppings work well on a zucchini crust pizza
A: This versatile crust is a great base for many toppings. Beyond the roasted red peppers and turkey pepperoni, consider adding sautéed mushrooms, onions, black olives, or fresh spinach. For a different flavor profile, try using goat cheese or feta.
Q: Can I prepare the zucchini pizza crust ahead of time
A: Absolutely. For easier meal prep, you can bake the crust (steps 1-4) and let it cool completely. Store it in an airtight container in the refrigerator for up to 2 days. When you’re ready to eat, just add your toppings and bake as directed.
