Zucchini Crust Pizza

KIRBIE'S CRAVINGS(15)
Jane Bunting: "Really great. I made two. One with pesto, one wit…" Read More
5Ingredients
60Minutes
90Calories

Ingredients

US|METRIC
  • 2 cups zucchini (packed freshly shredded raw)
  • 1 large egg
  • 1/4 cup shredded Parmesan cheese (freshly)
  • 1/8 teaspoon black pepper
  • 1/4 cup almond flour (superfine, you can use all purpose flour if you are not doing strict low carb)
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    NutritionView More

    90Calories
    Sodium4% DV105mg
    Fat9% DV6g
    Protein10% DV5g
    Carbs1% DV3g
    Fiber4% DV1g
    Calories90Calories from Fat50
    % DAILY VALUE
    Total Fat6g9%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol55mg18%
    Sodium105mg4%
    Potassium180mg5%
    Protein5g10%
    Calories from Fat50
    % DAILY VALUE
    Total Carbohydrate3g1%
    Dietary Fiber1g4%
    Sugars2g4%
    Vitamin A6%
    Vitamin C20%
    Calcium10%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(15)

    Jane Bunting 5 months ago
    Really great. I made two. One with pesto, one with red pizza sauce. My family loved them both. I will use this recipe again
    Kelly 9 months ago
    Excellent!! Have topped it with tomato-based sauce, veggies, and fresh mozzarella. Also excellent with chicken and pesto as toppings. Unique, healthy, and light. My husband loved it as well. This recipe is a keeper for us!
    Brittany 9 months ago
    So yummy! I did it in a pizza stone, which worked really well.
    Diaz 10 months ago
    Not a veggie fan, and this was delicious. Caution with the parchment paper, bonds with it ridiculously. Non-stick pizza pan worked way better.
    Kazi B. 10 months ago
    Really good everyone enjoyed it!
    Wichman 10 months ago
    Delicious! We used frozen zucchini from our garden in 2018 and the crust still turned out crispy!
    Ian 2 years ago
    Made very little dough it was ok
    David Bouzaglou 2 years ago
    Very good, grated too much zucchini so doubled everything up, much better than cauliflower pizza. More crunch
    Celia X. 2 years ago
    What a sticky mess! I needed a lot more flour and I used gluten free flour.
    Amy 2 years ago
    OMG!!! This was so good. It is a keeper.
    Jordan Dove 2 years ago
    I needed more flour than the recipe called for as even after squeezing and leaving the zucchini was too wet to form a dough. Also needed less cooking time than stated. It was fantastic and tasted great, my meat loving husband was really impressed and we'll be making it again!
    Grace S. 3 years ago
    Loved it! It didn't need as much time in the oven, and it wasn't as filling as a pizza with a wheat crust, but that's to be expected. Made 2 pizzas for the family and it was a win!! Will definitely make again
    Ash 3 years ago
    A frickin plus! Wow!!! Delicious. I needed way less time in the oven. I topped mine with pesto, garlic, yellow onion, Brussels sprouts and arugula. Insanely good
    Amy Lyons 3 years ago
    I made a double batch--making two pizzas. For my kids, I made a 3 cheese pizza and they LOVED it!! For the adults I made half of it with pesto instead of marinara sauce and the other marinara (with read onions, spinach, cauliflower, red peppers, and parm, mozzarella, and a bit of cheddar). So yummy!! The only suggestion would be to watch the time because I did not need to bake the pizza crust, nor the "loaded" pizza for as long as suggested. Also, make sure you spread it our evenly or you will get darker spots when baking.
    Elizabeth Wheeler 4 years ago
    Excellent recipe! I love the addition of the scallions. That's why I chose this particular recipe to try. Didn't think I would enjoy them as much as I did. Only made them to use up some zucchini in the fridge. Now I make these instead of stewing it with tomatoes.

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