Are you looking for a delicious and healthy alternative to traditional pizza crust? Look no further than this zucchini pizza crust recipe! Not only is it gluten-free and low carb, but it’s also dairy-free for those with dairy sensitivities.
As a nutritionist and food blogger, I believe that healthy eating should never sacrifice taste. This recipe offers the best of both worlds. By substituting traditional flour with almond and coconut flour, we create a crust that is not only healthier but also provides an irresistible nutty flavor.
Shredded zucchinis are another vital ingredient in this recipe, providing a wonderful chewy texture while adding to the nutrient density of your pizza.
So why settle for unhealthy alternatives when you can have a delicious and nutritious pizza crust that the whole family will love? Join me in exploring this easy zucchini pizza crust recipe that will satisfy your cravings without sacrificing your health.
Why You’ll Love This Recipe
Attention all pizza lovers! This is not your average pizza crust recipe. Our gluten-free zucchini pizza crust will make your taste buds sing and have you reaching for seconds.
What makes this recipe so special? For starters, it’s low in carbs and free from gluten, so it’s a fantastic option for people with dietary restrictions. Plus, as it’s packed with shredded zucchini, you’ll be sneaking in some extra vegetables to your diet without even realizing it.
But don’t let the healthy factor fool you – this crust is deliciously chewy, and it’s the perfect base for all your favorite toppings. With just the right amount of almond flour, coconut flour, and xanthan gum, this pizza crust has an exceptional texture that will make you forget all about traditional wheat-based crusts.
And when it comes to toppings, the possibilities are endless. From classic tomato sauce and mushrooms to dairy-free vegan cheese and plant-based meats, this crust can handle everything you throw at it. The key is to keep the toppings relatively light so that they don’t weigh down the delicate zucchini crust.
So if you’re looking for a creative way to incorporate more veggies into your diet or need a gluten-free alternative to traditional pizza crust, this zucchini pizza crust recipe is one worth trying out. Trust us; your taste buds will thank you.
To make this gluten-free and low-carb zucchini pizza crust, we need a combination of almond flour, coconut flour, and xanthan gum. We also require two medium to large zucchinis, salt, eggs, olive oil, and warm water. Optionally, we can include some sugar to help activate the yeast. To complete the pizza, we’ll need tomato sauce, shredded part-skim mozzarella cheese or another vegan alternative if preferred such as nutritional yeast or shredded vegan cheese blend. Below is the full list of ingredients needed for this recipe:
- 2 cups shredded zucchini (about 2 medium zucchinis)
- 1 tsp kosher salt
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 tsp xanthan gum
- 1 tbsp sugar (optional)
- 2 large eggs
- 2 tbsp olive oil
- 3/4 cup warm water
And for the toppings:
- 1 – 1 ½ cups tomato sauce
- 1 – 1 ½ cups shredded part-skim mozzarella cheese or another vegan alternative (nutritional yeast or shredded vegan cheese blend)
The Recipe How-To
Let’s get straight to the dough, shall we? This zucchini pizza crust recipe is quite easy! You’ll only need a few key ingredients:
- 2 cups shredded zucchini (about 2 medium zucchinis), lightly packed
- 1 large egg
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon Kosher salt
- 1 tablespoon tapioca starch
- 1/4 cup grated parmesan cheese
- 1 cup shredded part-skim mozzarella cheese
- Optional: add your favorite spices, like oregano and basil to bring out that delicious zucchini crust pizza flavor
Once you’ve gathered all the ingredients you will need it’s time to start cooking!
Step 1. Preheat your oven to
425 degrees F. Line your baking tray with parchment paper and set aside.
Step 2. Take the shredded zucchini (without the seed) and put it on a clean towel or an absorbent paper towel. Press to remove excess moisture from the zucchinis.
Step 3. In a mixing bowl, beat the egg slightly. Add in the squeezed-out zucchinis, garlic powder , onion powder, salt, tapioca starch and grated parmesan cheese.
Step 4. Mix the dough with your hands until it becomes sticky and moist.
Step 5. Once mixed, fold in shredded mozzarella cheese until gluten free pizza dough is formed. Keep mixing until you get consistent dough-like texture.
Step 6. Make a ball out of the keto zucchini dough while it’s still in the mixing bowl.
Step 7. Transfer the ball onto your lined baking tray and press it lightly with your fingers.
Step 8. Bake up a storm! Put pizza crust into oven and bake for approximately 20-25 minutes, or until crust is browned and crispy.
That’s it! This delicious zucchini crust is incredibly versatile— you can customize this recipe by adding your favorite pizza toppings such as mushrooms, onions, and even tomato sauce. Get creative and experiment with different ingredients to make the best zucchini pizza that will satisfy your cravings in no time!
Substitutions and Variations
When it comes to cooking, there’s always room for experimentation, and this zucchini pizza crust recipe is no exception. You can easily substitute ingredients or add different toppings to make this recipe even more versatile and delicious.
One easy substitution you can try is using cauliflower instead of zucchini. Simply swap out the shredded zucchini for equal parts of cauliflower rice when making your dough. This is a great option if you’re looking for a lower-carb alternative or if you just prefer the taste and texture of cauliflower.
If you don’t have almond flour or coconut flour, you can use any other gluten-free or low-carb flour you have on hand. A combination of tapioca starch, arrowroot powder, and coconut flour works well as a replacement for almond flour.
For those who are lactose-intolerant or vegan, there are plenty of dairy-free options available. Simply use vegan cheese in place of the part-skim mozzarella cheese and nutritional yeast as an alternative to parmesan cheese. You can also experiment with different types of non-dairy cheese like cashew or soy cheese.
Finally, don’t be afraid to get creative with your toppings! Mushrooms, sliced tomatoes, and cooked spinach are especially delicious when combined with tomato sauce and shredded mozzarella cheese. And if you’re feeling adventurous, try adding some sliced pepperoni or thinly sliced jalapeños for an added kick.
Overall, this zucchini pizza crust recipe is incredibly versatile and can be adapted to suit any tastes or dietary restrictions. So go ahead and experiment – the possibilities are endless!
Serving and Pairing
Now that you’ve got your gluten-free, low-carb zucchini pizza crust ready, it’s time to talk about serving and pairing it with the right toppings. One of the things I love about this zucchini crust recipe is how versatile it is. You can pile on any toppings you like and enjoy a delicious, satisfying pizza without worrying about gluten or carbs.
For toppings, you can use whatever you like. Traditional toppings like tomato sauce, part-skim mozzarella cheese, and mushroom work great on this pizza crust. However, if you want to switch things up, don’t be afraid to experiment! You can go for a vegan option with nutritional yeast, vegan cheese, and assorted vegetables or make a keto-friendly version with shredded chicken and pesto sauce.
When thinking about pairing this delicious zucchini crust pizza with a drink, there are plenty of options. Since it’s a lighter dish than traditional pizza using wheat flour crusts, I suggest going for something light as well. A crisp white wine or sparkling water would work great for an afternoon lunch or casual dinner with friends. However, if you want something stronger and more adventurous, try mixing up some cocktails made with tropical fruits or berries!
Overall, this zucchini crust pizza recipe is so versatile that you’ll never run out of ideas for making it your own custom-pizza dream come true! Whether you’re in the mood for something classic or looking to experiment with something new and exciting, try out different combinations until finding the perfect pairing for your taste buds!
Make-Ahead, Storing and Reheating
So you’ve made a delicious zucchini pizza crust, but what if you have leftovers or need to make it ahead of time? Fear not, as this crust can easily be stored and reheated for later enjoyment.
To store the zucchini pizza crust, simply wrap it tightly in plastic wrap and place it in the refrigerator. It will keep for up to three days in the fridge. You might also consider storing it in a freezer-safe bag and freezing it for longer-term storage. If frozen, it will keep for up to two months.
When ready to reheat, preheat your oven to 375°F (190°C) while removing the crust from the fridge or freezer. If frozen, let it thaw before reheating. Spread a thin layer of tomato sauce on the crust and add your favorite toppings. Place it back into the preheated oven for five to 10 minutes until the cheese has melted and toppings are heated through.
If you prefer a crispier crust, you can also try reheating the zucchini pizza crust on a non-stick skillet over medium-high heat with a little bit of olive oil until browned on both sides. Add your desired toppings and ingredients, cover with a lid, and cook until toppings are heated through and cheese is melted. Baking in an oven toaster also works well but be careful not to burn the crust.
That’s all there is to it! The zucchini pizza crust can be enjoyed fresh out of the oven or reheated for later munching. No matter how you decide to store and reheat your pizza creations, you’ll be sure to have a delicious low-carb meal at your fingertips in no time thanks to this easy recipe.
Tips for Perfect Results
Creating a perfect gluten-free and dairy-free pizza crust can be challenging. Thankfully, with the right tips, you can make a delicious zucchini pizza crust that is both tasty and healthy. Here are some tips for ensuring that your zucchini pizza crust turns out perfectly every time.
1. Squeeze out the liquid from the shredded zucchini: This step is crucial to ensure you get a crispy crust rather than a soggy one. Place the shredded zucchini in a cheesecloth or nut milk bag and twist it tight to remove as much water as possible.
2. Combine almond and coconut flour: The combination of almond and coconut flour will result in a chewy consistency that tastes delicious without being too heavy. Plus, it’s an excellent low-carb option.
3. Use xanthan gum: Xanthan gum will help bind the crust together since it acts as a substitute for gluten in gluten-free recipes. This ingredient is essential for making sure your crust doesn’t crumble apart.
4. Don’t go overboard with toppings: Too many toppings can make your crust soggy and weigh it down, so try not to overload it with toppings.
5. Bake on parchment paper: Use parchment paper to prevent sticking and make for easy clean-up.
6. Before adding tomato sauce, pre-bake the crust: Baking the crust first, then adding tomato sauce, will keep your pizza from becoming watery and soggy, ensuring that you get a crispy and delicious crust every time.
7. Choose high-quality ingredients: Like any dish, the quality of your ingredients makes all the difference. Use fresh vegetables like mushroom and tomato sauce to add flavor to your pizza.
By following these tips, you’ll create an easy yet delicious zucchini pizza crust that’s both healthy and tasty -the perfect recipe for getting creative with toppings or enjoying on its own!
In conclusion, this zucchini pizza crust recipe is perfect for those looking for a low-carb, gluten-free, and dairy-free option that doesn’t compromise on taste. The combination of shredded zucchini, almond flour, and coconut flour creates a delicious zucchini crust that is crispy on the outside and chewy on the inside. You won’t even miss the traditional wheat crust!
This recipe is also highly customizable. You can add your favorite toppings like mushrooms, tomatoes sauce, or part-skim mozzarella cheese to make it your own. And don’t forget – you can try different variations such as cauliflower pizza crust or even vegan zucchini pizza.
Finally, this recipe is easy to make ahead of time and store in the fridge or freezer. So whether you’re meal-prepping for the week or looking for a quick dinner idea, this zucchini pizza crust has got you covered.
So what are you waiting for? Give this delicious zucchini pizza crust recipe a try and see for yourself how easy it is to make healthy food choices without sacrificing flavor. Your taste buds (and body) will thank you!
Zucchini Pizza Crust, Gluten Free Recipe
- 3/4 cup gluten-free baking mix
- 1 teaspoon xanthan gum
- 3/8 cup warm water
- 1 teaspoon yeast
- 1/2 teaspoon sugar
- 1 cup zucchini, shredded
- 1 teaspoon olive oil
- 1 egg white
- 1 1/2 cups part-skim mozzarella cheese, shredded
- 1/2 cup tomato sauce
- 1/2 cup mushroom, sliced
- Combine yeast, sugar and water in a large bowl and let stand about 5 minutes.
- Combine dry ingredients in separate bowl.
- Add egg and oil to wet ingredients, then add dry ingredients and zucchini.
- Mix with a blender for a minute, adding a teaspoon of water if dough moves up beaters.
- Scoop onto greased pizza sheet.
- Wet your hands with water and spread dough over sheet and smooth.
- Cover with favorite sauce and toppings.
- Bake at 425°F for 20 minutes.