Keto Zucchini Pizza Crust
A delicious low-carb pizza crust made from zucchini, rich in flavor and nutrients, perfect for keto dieters and customizable with various toppings.
Ingrédients
Crust Ingredients
- 2 medium zucchinis, grated The star ingredient that provides moisture and flavor.
- 1 cup mozzarella cheese, shredded Melts beautifully to hold the crust together.
- 1/4 cup parmesan cheese, grated Adds a rich, nutty flavor.
- 1 large egg Acts as a binding agent for the ingredients.
- 1 teaspoon garlic powder Infuses the crust with a subtle garlic flavor.
- 1 teaspoon Italian seasoning Heaps of flavor come from this mixed herb blend.
- to taste salt and pepper Essential for balancing all flavors.
Instructions
Preparation
- Start by grating your zucchinis. Once grated, place them in a clean kitchen towel and wring out as much moisture as possible.
Mixing
- In a mixing bowl, combine the grated zucchini with shredded mozzarella, grated parmesan, a large egg, garlic powder, Italian seasoning, salt, and pepper. Mix well until fully combined.
Shaping the Base
- Preheat your oven to 425°F (220°C). On a parchment-lined baking sheet, spread the zucchini mixture into a round shape.
Baking
- Bake for 20-25 minutes or until the crust becomes golden brown.
Topping
- Remove the crust from the oven, let it cool slightly, and add your sauce, cheese, and desired toppings.
Final Baking
- Return the pizza to the oven and bake for an additional 10 minutes.
Serving
- Let the pizza rest for a minute, slice into wedges, and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the crust in the oven at 350°F until warmed through, about 10 minutes.