Zucchini Pizza Crust
This recipe can make (2) 10-inch personal sized pizzas ONE large pizza. Some people also shape it into a rectangle so that it fits onto the baking sheet better. *NOTE FOR THE COOK: I think: keep the toppings to a minimum. You don't want to load on too much.
- 3 medium zucchini or about 4 cups grated zucchini
- 1 large egg
- 2 cloves garlic minced
- 1/2 teaspoon dried oregano
- 3 cups shredded mozzarella split
- 1/2 cup grated Parmesan
- 1/4 cup ground almond meal or almond flour
- kosher salt
- Freshly ground black pepper
- 1/4 cup tomato sauce + more if needed
- Fresh basil torn, for garnish
Preheat your oven to 425º and line a baking sheet with parchment. Using a box grater or in a food processor, grate your zucchini. Using cheesecloth or a dish towel, wring excess moisture out of zucchini. You want your zucchini as dry as possible.
Transfer the zucchini to a large bowl with the egg, garlic, oregano, 1 cup mozzarella, Parmesan, and the almond meal and season with salt and pepper. Mix together until completely combined.
Transfer “zucchini dough” to prepared your baking sheet and pat into a crust. Bake until golden brown, for about 25 minutes. Remove from oven.
Spread tomato sauce over the crust and then top with remaining mozzarella cheese. Bake until cheese is melted and crust is crispy, for about 10 minutes more. Remove from oven and garnish freshly torn basil. Enjoy!