This zucchini pizza crust bends and folds like “actual” pizza, and it is made with simply 5 easy substances—together with 4 cups of shredded zucchini.
This straightforward recipe for zucchini pizza crust is made with simply 5 substances (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 can be nothing like actual pizza. This zucchini pizza crust will change the way in which you take a look at veggies, pizza, and veggie pizza!
In my home, we l-o-v-e cauliflower pizza. I really like that it’s decrease carb and scrumptious, and even my dyed-in-the-wool, vegetable-hating youngster 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 could 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 searching for a recipe for “common” pizza, strive our gluten free pizza dough.)
In relation to preparation, it could not be a neater: you solely want a handful of substances, and prep time is about 10 minutes (15 in the event you depend draining the zucchini after you grate it).
Regardless of being so completely different than typical pizza, I promise you, that scrumptious, traditional pizza style is there. Here is how one can make it…
How you can make zucchini pizza crust
Shred & drain the zucchini
We start by shredding recent zucchini squash. We have now 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. It’s best to 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 substances in a big mixing bowl, and blend to mix all the things right into a dough. It will likely be mushy 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 seem bizarre, however that is what individuals certainly considered cauliflower crust pizza, and look how fashionable that is change into!
The reality is, there aren’t a whole lot of greens that may mimic the style and texture of zucchini. Zucchini has a particularly delicate taste, so it is easy for the pizza sauce, cheese, and different toppings to cover it.
Zucchini additionally does an exquisite job of contributing to this pizza crust recipe’s gentle, chewy texture. And it is naturally gluten free besides! If you wish to strive a veggie pizza crust recipe, this one is unquestionably the winner.
What about zucchini pizza bites?
I am certain you’ve got seen them, disks of sliced zucchini, topped with sauce and cheese, after which baked till they appear… identical 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 the event you’re craving a slice of actual pizza. They haven’t any of the feel of pizza.
So the following 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 will think about 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.
Ideas for making the very best zucchini pizza crust
Weigh your zucchini after, not earlier than
For the reason that moisture in recent 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 certain you’re on course.
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 prime baggage 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 stop 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 quantity 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 consistently, simply till the combination holds collectively correctly.
How you can retailer leftover zucchini crust pizza
If in case 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 consider it or not, this pizza may even be higher chilly the following 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, it’s possible you’ll find yourself with limp or soggy slices. However in the event you’re in a pinch, go for it. The pizza will nonetheless style superb.
Zucchini pizza substances & substitution recommendations
Dairy free zucchini pizza
To make this recipe dairy free, you need to substitute 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 could be value 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 interchange some fats within the cheese may work.
Egg free zucchini pizza
On this gluten free zucchini pizza crust recipe, the eggs function a technique to bind all of the substances 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 would 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 substitute the tapioca starch, and add one other couple of substances. Listed below are the modifications you will must 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.
- While 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 complete 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 would 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 substances, the pizza dough might be gooey. You may instantly see that it isn’t going to carry collectively effectively nor maintain its form. That is as a result of there’s method an excessive amount of moisture.
Did you employ preshredded cheeses? They are often drying. Strive including olive oil to the dough a bit of bit at a time, mixing effectively, simply till it holds collectively effectively.
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. While you’re able to serve the pizza, unwrap the frozen pizza, prime it with sauce, cheese, and some other toppings, and bake it for about 10 minutes at 450°.
Sure, for finest outcomes, you will need to pre-bake your zucchini pizza dough. Baking the dough ensures even cooking earlier than you add your toppings, and provides 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 substances as toppings.
If you happen to pull your zucchini pizza from the oven and discover that it has a gummy texture, it is probably under-cooked. You will 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 prepare 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 substances—together with 4 cups of shredded zucchini.
Yield: 8 slices pizza
Stop your display screen from going darkish
Elements
- 4 cups (440 g) grated recent 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
- ⅔ cup (80 g) tapioca starch/flour (it’s possible you’ll want much less in case your cheeses are pre-grated)
- A lightweight drizzling of additional virgin olive oil (if crucial)(See Recipe Notes)
Optionally available spices
- 1 tablespoon dried oregano
- 1 ½ teaspoons dried basil
- ½ teaspoon garlic powder
Optionally available toppings
- tomato sauce
- Further 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 slicing 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 effectively. The combination might be thick however mushy.
-
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 arms or the facet of the spatula or spoon, even the perimeters across the perimeter.
-
Slide the pizza on the parchment off the peel or slicing board onto the pizza stone or overturned baking sheet within the oven.
-
Bake for quarter-hour or till the pizza is an excellent gentle golden brown coloration on prime.
-
Take away the pizza from the oven, unfold your required pizza toppings on prime, and return to the oven for an additional 5 minutes or till any cheese is melted, and the perimeters 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 may be coated and refrigerated for a minimum of 3 days and loved chilly or refreshed in a heat toaster oven or microwave earlier than serving.
Notes
You may start with about 440 grams of shredded recent zucchini, however the necessary factor is that your zucchini pizza have 250 grams of drained zucchini. Some zucchini begins with extra moisture, so it’s possible you’ll want to start with extra freshly grated zucchini to get the complete 250 grams, as drained. If yours begins with much less moisture, you will want much less zucchini.
About draining grated zucchini.
I squeeze the liquid out of grated zucchini by inserting it, about 2 cups at a time, in a nice 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 might be drier than in the event 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 the event you’ve used pre-shredded cheeses or extra coarsely floor Parm-Reg cheese, you may add a really gentle drizzle of additional virgin olive oil to the combination and blend till it holds collectively effectively.
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 may additionally add 2 ounces of normal block-style cream cheese, at mushy room temperature, while you add the crushed eggs. Made this manner, with out toppings, the entire pizza has 6 grams of complete carbohydrates.
Dietary data.
Vitamin data is per slice, assuming a big pizza reduce into 8 slices, with out toppings. It’s an estimate solely supplied as a courtesy and created utilizing an internet diet calculator. It shouldn’t be relied upon.
Vitamin
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 substances—together with 4 cups of shredded zucchini.
Yield: 8 slices pizza
Stop your display screen from going darkish
Elements
- 4 cups (440 g) grated recent 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
- ⅔ cup (80 g) tapioca starch/flour (it’s possible you’ll want much less in case your cheeses are pre-grated)
- A lightweight drizzling of additional virgin olive oil (if crucial)(See Recipe Notes)
Optionally available spices
- 1 tablespoon dried oregano
- 1 ½ teaspoons dried basil
- ½ teaspoon garlic powder
Optionally available toppings
- tomato sauce
- Further 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 slicing 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 effectively. The combination might be thick however mushy.
-
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 arms or the facet of the spatula or spoon, even the perimeters across the perimeter.
-
Slide the pizza on the parchment off the peel or slicing board onto the pizza stone or overturned baking sheet within the oven.
-
Bake for quarter-hour or till the pizza is an excellent gentle golden brown coloration on prime.
-
Take away the pizza from the oven, unfold your required pizza toppings on prime, and return to the oven for an additional 5 minutes or till any cheese is melted, and the perimeters 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 may be coated and refrigerated for a minimum of 3 days and loved chilly or refreshed in a heat toaster oven or microwave earlier than serving.
Notes
You may start with about 440 grams of shredded recent zucchini, however the necessary factor is that your zucchini pizza have 250 grams of drained zucchini. Some zucchini begins with extra moisture, so it’s possible you’ll want to start with extra freshly grated zucchini to get the complete 250 grams, as drained. If yours begins with much less moisture, you will want much less zucchini.
About draining grated zucchini.
I squeeze the liquid out of grated zucchini by inserting it, about 2 cups at a time, in a nice 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 might be drier than in the event 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 the event you’ve used pre-shredded cheeses or extra coarsely floor Parm-Reg cheese, you may add a really gentle drizzle of additional virgin olive oil to the combination and blend till it holds collectively effectively.
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 may additionally add 2 ounces of normal block-style cream cheese, at mushy room temperature, while you add the crushed eggs. Made this manner, with out toppings, the entire pizza has 6 grams of complete carbohydrates.
Dietary data.
Vitamin data is per slice, assuming a big pizza reduce into 8 slices, with out toppings. It’s an estimate solely supplied as a courtesy and created utilizing an internet diet calculator. It shouldn’t be relied upon.
Vitamin
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 keep in mind. No extra making separate meals when somebody is GF, or shopping for packaged meals that aren’t adequate to justify the value. At Gluten Free on a Shoestring, “good, for gluten free” simply isn’t adequate! Come go to my bio!
