Hello everyone! I’m Lauren, and I write for the blog Oatmeal with a Fork. I’m so happy to be guest posting for Linda today. I’ve been linking up to her Gluten-Free Wednesdays pretty much since I started blogging and am a fan of her and her recipes.
Today, I’m sharing one of my most popular and pinned recipes, Zucchini Pizza Crust. This is a great summer recipe because zucchini is fresh and in season!
When I originally created this, I had been unable to get the popular cauliflower pizza crust to work for me, so I wanted to use another vegetable in its place. Zucchini works great, because you can ‘sweat’ the squash with salt and squeeze out the excess water. When combined with a few other ingredients, the crust not only holds together well, but it also has a chewy/crispy bite that will remind you of real pizza.
Zucchini Pizza Crust
- 2 cups zucchini, finely grated, lightly packed
- 1/2-3/4 cup almond meal
- 1 egg, lightly beaten, (vegans, use a chickpea egg: 4 Tablespoons chickpea flour + 4 Tablespoons water)
- 1 Tablespoon avocado oil (or another high smoke point oil such as walnut or coconut)
- 1/2 teaspoon oregano
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt (you don’t need much because the zucchini will retain some)
- Place the grated zucchini in a strainer.
- Sprinkle the zucchini with some salt, toss it to disperse.
- Place the strainer over a large bowl, and let the zucchini drain for about 30 minutes.
- Preheat the oven to 400 degrees.
- Place the grated zucchini into a dry dish towel, and wring the towel over the sink until the water from the zucchini is squeezed out.
- Mix all of the ingredients together in a bowl.
- Add almond meal as needed to make a dough (not too wet, not too dry).
- On a parchment-lined baking sheet, spread the zucchini mix out into an oval shape. I use a fork to do this, and I press it down to compact it as well.
- Place the pan on the bottom rack of the oven and bake for 20 minutes.
- Then place the pan on the top rack of the oven for about 8 minutes, until browned.
- Remove the pan and flip the crust.
- Bake for another 5 minutes.
- Remove the crust.
- Turn the oven up to 500 degrees.
- Top the pizza with sauce or pesto, cheese, vegetables....whatever floats your pizza boat!
- Place the pan back into the oven on the bottom rack and bake for 3-4 minutes. Again, place the pan on the top rack for about 2 minutes.
- Remove and let cool for 5-10 minutes to let everything set.
The nutrition facts is based on 1 cup of almond meal and 1 chicken egg. Weight Watchers points (new system): 6
Amount Per Serving
% Daily Value
Total Fat 17.8 g
Saturated Fat 1.7 g
Unsaturated Fat 16.1 g
Cholesterol 55 mg
Sodium 223 mg
Total Carbohydrates 10.4 g
Dietary Fiber 5.2 g
Sugars 2.7 g
Protein 9.7 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
This would be wonderful topped with my Easy and Healthy Homemade Pizza Sauce, along with any other cheeses, veggies, or meats that you like!
And if you’re still in search of the perfect cauliflower crust, you may want to check out my most recent post, Personal Pan Cauliflower Pizza Crust.
What is your favorite way to top a pizza?
I love artichokes, mushrooms, and olives on pizza if I’m using a marinara sauce, and goat cheese and caramelized onions if I’m using pesto.
Lauren Goslin is a business graduate and culinary enthusiast. She lives in Tucson, Arizona with her husband, a local firefighter, and their two daughters, Jade and Natalie.
In her late teens, Lauren began experiencing an onslaught of symptoms that rapidly decreased the quality of her day to day existence. Though she still struggles with various food allergies, she is doing much better. She loves to create recipes for Oatmeal with a Fork and hopes to help others discover tasty ways to eat in spite of their own allergies and sensitivities.