This Zucchini Pizza Crust Recipe is soft, pliable and a great grain free alternative to a traditional pizza crust! The crust itself is SCD, paleo, gluten free, grain free, dairy free, and added sugar free.
When it comes to dinner on a Friday, I always end up wanting pizza!
It's such a fun laid back meal and I love that you can customize homemade pizza however you want.
In a continued effort to increase my veggie consumption I typically make this zucchini pizza crust recipe for our Friday pizza party night!
The crust is light and nutritious, it doesn't give you that food coma feeling you can sometimes experience after eating a heavy, doughy, gluten filled pizza.
A lot of times I end up doubling the recipe and freezing one of the crusts for the following week!
Ingredients
Zucchini - Zucchini, yellow squash, or a combo of the two can be used.
Eggs
Almond Flour - I suggest using blanched finely ground almond flour.
Fine Sea Salt
Dried Oregano - I enjoy the flavor of oregano, but feel free to add in your favorite herbs and spices!
Directions
Begin by shredding the zucchini until you have about four cups worth. You can use either a box grater or food processor.
Place the zucchini on a thin tea towel and sprinkle with salt.
The salt helps to pull some of the moisture out of the zucchini and will help keep the crust from getting to soggy.
While the salt and zucchini are mingling, whisk the eggs and then add in the almond flour and oregano.
It's going to be like a thick paste.
After ten minutes, wrap the zucchini up in the tea towel and squeeze out as much water as possible.
Then just when you think there can't be anymore water left...you're going to squeeze again! This is the most important part of making this pizza crust.
The more moisture that's left in the zucchini, the soggier your crust will be, and nobody wants a soggy crust!
So keep on squeezing!
Once you feel confident that the majority of the water has been squeezed out, combine it with your egg and almond flour mixture.
I am absolutely terrible at forming a circle with pizza crust, I always end up with an oval shape that doesn't fit on the pizza stone!
To fix that issue I always trace the pizza stone onto a piece of parchment paper, that way I'm always able to have the right size pizza crust.
If you don't have a pizza stone, you can use a baking sheet.
Scoop the dough onto the parchment paper and use your hands to gently press and form the zucchini mixture into a circle that's as even in thickness as possible.
Gently slide the crust onto the pizza stone and bake in the oven for 5 to 8 minutes.
The crust should be lightly browned.
While the zucchini pizza crust is baking, start assembling your toppings.
Top the crust with your choice of sauce, veggies, meat, and cheese.
Place the zucchini pizza back into the oven for about 10 minutes or until the cheese has melted.
What should I top my zucchini pizza crust with?
Anything you would top a traditional pizza with, you can use on this zucchini crust!
The only caveat is that the toppings won't be in the oven for very long, so some veggies may still be pretty crisp.
I typically saute my vegetables in a pan with a little olive oil before putting them on my pizza, but that's completely optional!
If you're following the SCD diet, mozzarella cheese is a no-no, but I've found that a combo of provolone and havarti cheese on this pizza crust is amazing!
Does this crust taste like a traditional pizza crust?
This pizza crust is made with zucchini and almond flour, of course it doesn't taste like a gluten filled pizza crust!
It is however, absolutely delicious and will allow you to not only sneak in extra veggies but also indulge in pizza.
Totally worth it, even if you do need to eat it with a fork!
So cheers to a healthier pizza night!
Here are more zucchini recipes you're sure to love!
If you made this recipe, be sure to leave a comment and star rating below! This is the best way you can help support me and my blog!
Follow me on facebook and instagram . Tag @thehealthierbite and #thehealthierbite so I can see your yummy creations!
Did you know I have a YouTube channel? SUBSCRIBE to watch all of my recipe videos!
NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.
Recipe
Zucchini Pizza Crust Recipe
Ingredients
- 4 cups zucchini, shredded about 2 to 3 zucchini
- ½ teaspoon fine sea salt
- 2 large eggs
- 1 cup blanched finely ground almond flour
- 1 Tablespoon dried oregano
Instructions
- Preheat oven to 550F. While the oven is warming, trace pizza stone onto a piece of parchment paper. Place pizza stone, without the parchment paper, into the oven to pre bake.
- Shred zucchini and place onto a thin kitchen or tea towel. Sprinkle with sea salt and leave it alone for 10 minutes.
- In a large bowl beat eggs and add almond flour and oregano.
- Fold the kitchen towel around the zucchini and squeeze out as much of the water as possible. The more water you're able to squeeze out of the zucchini the crispier your crust will be.
- Add the zucchini to the almond flour mixture and use your hands to combine well. Place on the parchment paper and using your hands form into a circle. Make the circle a bit smaller than your pizza stone to ensure a proper fit.
- Carefully take the pizza stone out of the oven (remember it's very hot) and slide the parchment paper with the pizza crust onto the stone. Place back in the oven and bake for 5 to 8 minutes or until the top is lightly browned.
- Remove from oven. Top with your choice of vegetables, meat, cheese, sauce etc. and place back in the oven for 10 minutes or until the cheese has melted.
Notes
Nutrition
lisa
Can it be cooked at a lower temperature, like 425, and use parchment paper instead of a pizza stone ?
Jennifer Brown
Yes, it will just need to be baked a bit longer.
Megan
I absolutely love this pizza crust. Have you ever made it and baked it then froze it?
Jennifer Brown
I'm so glad you like the crust Megan! Years ago I know I froze an already baked crust but I can't remember if I thought it was too soggy after defrosting. I'm actually planning on making this recipe later in the week, I'll freeze a mini crust and report back my findings.