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Zucchini Pizza Crust

by Livestrong_Recipes  |  Sep 16, 2016

Zucchini Pizza Crust
  1. PREP
  2. 15 m
  • COOK
  • 37 m
  • TOTAL
  • 52 m

This zucchini pizza crust is naturally lower in carbohydrates and higher in fiber compared to traditional crusts. It's also gluten-free. To ensure that your crust comes out nice and crisp, remember to salt the zucchini and allow it time to sweat out excess moisture.

INGREDIENTS

SERVES 4

  • 3 medium zucchini
  • 2 tsp Salt
  • 1/2 cup Almond Flour
  • 2 tbsp Brown Rice Flour
  • 2 large whole egg
  • 2 clove garlic
  • 2 rounded tbsps Nutritional Yeast
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 tbsp olive oil

DIRECTIONS

1 Place the grated zucchini in a strainer, sprinkle the salt on top, and gently toss until the salt is distributed.
2 Allow the zucchini to sit and sweat excess moisture for 45 to 60 minutes.
3 Transfer the zucchini from the strainer to a nutmilk bag or cheesecloth. Wrapping the cloth around the zucchini entirely, use your hands to squeeze out any excess liquid. Repeat the process until the zucchini no longer releases liquid.
4 Place the zucchini in a large bowl and add the flours, eggs, garlic, nutritional yeast, oregano, red pepper flakes, and black pepper to taste. Stir to combine well.
5 Position one rack in the middle of the oven and another in the top position. Place a pizza stone (for a crispier crust) or a baking sheet lined with parchment paper on the middle rack.
6 Preheat the oven to 500 ̊F. Place a large piece of parchment paper on a clean countertop and drizzle it with olive oil. Spread the zucchini dough onto the parchment paper and form the dough into a large 10-inch round or oval, about 1/2 inch thick.
7 Transfer the dough from the parchment paper directly to the hot pizza stone or lined baking sheet and bake for 20 minutes.
8 Flip the pizza crust over and bake for an additional 10 minutes, until the crust is firm-crisp.
9 Carefully remove the crust from the oven, spoon on your pizza sauce to the desired thickness, and bake on the top rack for 5 to 7 minutes, until the sauce is warm.
10 Remove from the oven. Top with garnishes, if desired, and serve immediately.
11 Notes:
  Although you can use any kind of pizza spread for this recipe, we recommend McKel Hill's Lemony Pea Pesto (http://www.livestrong.com/recipes/lemon-pea-pesto/).
  The prep time doesn't account for the time it takes to let the zucchini sweat out excess moisture.
12 Recipe Courtesy: McKel Hill, author of "Nutrition Stripped"
13 PC: McKel Hill