Zucchini Pizza Crust

5 from 2 votes

Pizza doesn't have to break your diet! Made with grated zucchini, this recipe is healthy, low calorie and keto friendly. As it's cooked in a pan, this may be the easiest Zucchini Pizza Crust ever.

Prep Time5

Cook Time10

Total Time15

Course: Appetizer, Main Course, Side Dish

Cuisine: Mediterranean

Keyword: gluten-free, low calorie, low carb

Servings: servings

Ingredients

1 small zucchini grated and squeezed
1 egg
1/2 tbsp olive oil
salt and pepper to taste
50 grams oat flour sub with almond flour or any flour of choice
1/2 tsp baking powder

Pizza Topping

3 tbsp pizza sauce see notes*
3 tbsp shredded mozzarella

Metric - US Customary

Instructions

Grate the zucchini. Once grated, using a clean towel squeeze the vegetable to remove any extra water.
Transfer the grated and squeezed zucchini to a bowl, then add the egg, the olive oil, the salt and pepper to taste. Stir well, until all ingredients are combined.
Gradually sift in the oat flour and baking powder, mixing to incorporate with the batter. Depending on the size of the zucchini, you may need to adjust with more flour if it is too liquid.
Heat a 20 cm (7.8 inches) nonstick skillet, slightly greased or oiled. When hot, pour the zucchini pizza batter into the pan. Cook over low/ medium heat until the underside is golden, then carefully flip and cook on the other side.

Topping

Once it is ready, spread the pizza sauce all over the crust and sprinkle with shredded cheese. Cover the pan with a lid to allow the cheese to melt. Serve warm.

Notes

For the pizza sauce, combine tomato sauce with a drizzle olive oil, pinch salt and a hint of oregano, garlic powder, onion powder each (to taste).

Nutrition