Low Carb Pizza Zucchini Crust Recipes
THE BEST ZUCCHINI PIZZA CRUST RECIPE - LOW CARB, 4 INGREDIENTS
The BEST zucchini pizza crust recipe - low carb, super easy, 4 ingredients, NO squeezing required, and you can PICK IT UP! Plus, lots of tips and instructions for freezing zucchini crust pizza.
Provided by Maya Krampf
Categories Main Course
Time 45m
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (177 degrees C). Grease a 12- or 14-inch non-stick pizza pan. (30 or 36 cm) (Use parchment paper if it's not excellent non-stick.)
- Spread out the grated zucchini onto the pan in a thin layer. Sprinkle very lightly with a little sea salt (not 1/2 tsp, this is just a light sprinkle). Bake for about 10-15 minutes, until zucchini is semi-soft and fairly dry.
- Meanwhile, combine the eggs, mozzarella, coconut flour and 1/2 tsp sea salt in a large bowl.
- When the zucchini is done, pat the dry as well as possible with paper towels. Mix into the bowl.
- Lightly wipe down the pizza pan to get rid of any stuck on zucchini. If it's not very good non-stick, line with parchment paper. Grease the pan or parchment paper.
- Spread the zucchini pizza dough into a thin circle, about 11-12 in (28-30 cm) in diameter. Bake for 20-30 minutes, until there are brown spots on the top. (The time will depend on the thickness of the zucchini pizza crust.)
- Remove the zucchini pizza crust from the oven. Increase the oven temperature to 400 degrees F (204 degrees C) and let it preheat.
- Let the crust rest for 10 minutes at room temperature, then top with thick sauce and toppings.
- Return the zucchini crust pizza to the oven for about 10 minutes, until the cheese on top melts. If desired, place under broiler for a couple minutes to brown the cheese.
Nutrition Facts : Calories 83 kcal, Carbohydrate 3 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 69 mg, Sodium 182 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ZUCCHINI CRUST PIZZA
My mother-in-law shared the recipe for this unique pizza with me. It's just right for brunch, lunch or a light supper. Loosen the nutritious zucchini crust from the pan with a metal spatula. -Ruth Denomme, Englehart, Ontario
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 slices.
Number Of Ingredients 12
Steps:
- Preheat oven to 450°. In a large bowl, combine first 4 ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Transfer to a 12-in. pizza pan coated generously with cooking spray; spread to an 11-in. circle., Bake until golden brown, 13-16 minutes. Reduce oven setting to 400°. Sprinkle with remaining mozzarella cheese; top with tomatoes, onion, pepper, herbs and remaining Parmesan cheese. Bake until edges are golden brown and cheese is melted, 10-15 minutes. Sprinkle with chopped fresh basil, if desired.
Nutrition Facts : Calories 188 calories, Fat 10g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 514mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic Exchanges
LOW-CARB PIZZA CRUST
This low-carb crust can be topped with just about anything! This recipe makes five 6-inch crusts.
Provided by Nichole Ortega
Categories Bread Pizza Dough and Crust Recipes
Time 50m
Yield 5
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with parchment paper.
- Mix zucchini with eggs, mozzarella, Parmesan, wheat bran, olive oil, Italian seasoning, and garlic until combined.
- Scoop about 1 cup of the mixture onto the parchment paper and spread into a 6-inch circle using your fingers or a spatula. Repeat with remaining zucchini mixture.
- Bake in the preheated oven until lightly browned on top, about 25 minutes.
Nutrition Facts : Calories 262.8 calories, Carbohydrate 9.4 g, Cholesterol 177.3 mg, Fat 18.1 g, Fiber 4 g, Protein 18.9 g, SaturatedFat 7.1 g, Sodium 450.1 mg, Sugar 2.3 g
LOW CARB PIZZA - ZUCCHINI "CRUST"
I made this up last night, because we were hungry for pizza while doing the low carb thing. It's not as good as real pizza with bread crust, but we enjoyed it a lot. It satisfied our craving, and my husband asked me to make it again tonight. Hope you like it, too!
Provided by Barb Witherspoon
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Spray a pizza pan with cooking spray.
- Mix well grated zucchini and 2 eggs.
- Place zucchini mixture on the pizza pan, spreading out to the edges of the pan.
- Bake at 375 degrees for 30 minutes.
- Spread pizza sauce on partially-cooked"crust" to within about 1/2 inch of the edge.
- Top with pepperoni and/or other pizza toppings.
- Sprinkle both cheeses on top.
- Bake for another 30 minutes or until cheese begins to brown.
Nutrition Facts : Calories 213.7, Fat 13.2, SaturatedFat 7.4, Cholesterol 98.5, Sodium 390.5, Carbohydrate 10.6, Fiber 2.6, Sugar 4.8, Protein 13.9
LOW CARB PIZZA CRUST
Make and share this Low Carb Pizza Crust recipe from Food.com.
Provided by brooks_vogel
Categories Breads
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees and position one rack to the bottom position and the other to the upper third.
- Low Carb Pizza Crust: Microwave the cheeses in a microwave safe bowl for 1 1/2 - 2 minutes, stirring half-way through. Scrape melted cheese into the bowl o a food processor with the egg and process until combined. Add the dry ingredients and process again until thoroughly combined.
- If the dough is very warm and sticky, scrape it onto a piece of plastic wrap and place into the freezer until the oven is ready. The dough is very sticky by nature, but oiling your hands makes it manageable. (If the dough is cool to the touch, skip the freezer.).
- Hand Method: Place a piece of parchment paper on a sheet pan and with oiled hands, pat the dough evenly into place. I prefer to oil my hands. the dough will cover most of the sheet pan. Dock (poke holes all over) with a fork.
- Rolling Pin: Alternately, roll the dough out between two sheets of parchment paper. This is my preferred way. Remove the top piece of parchment and transfer the dough and parchment to the baking sheet. Dock (poke holes all over) with a fork.
- Bake: Bake on the bottom rack for 8-10 minutes until golden brown. Remove from the oven and rub the crust with a piece of garlic. Spread the tomato sauce onto the pizza and top evenly with cheese. Add the pepperoni. Bake on the upper rack until the cheese has melted.
- Cut into 6 pieces and serve. Makes 1 very thin sheet-pan pizza, 1 12-13 inch pizza or two very thin 10 inch pizzas. The serving size is 1/6 of the recipe.
Nutrition Facts : Calories 128.3, Fat 10.3, SaturatedFat 5.8, Cholesterol 63.5, Sodium 217.8, Carbohydrate 1.1, Sugar 0.6, Protein 7.8
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- Grate the zucchini on the fine side of a box grater. It's important that you finely grate it. Set a paper towel over a strainer and place the zucchini in the paper towel. Sprinkle it evenly with kosher salt. Put the strainer with the zucchini in it over a bowl so it can drain.
- On top of the zucchini- set something heavy. I used 2 cans of beans to weigh it down. Let it sit for at least a 1/2 hour. An hour would be best.
- After you've let the zucchini drain, using the paper towel, wring some of the water out. You'll get about 1/2 cup of water between the drain time and wringing it out.
- Put the zucchini in a large bowl with the egg, almond flour, part skim mozzarella, oregano, basil, garlic powder and pepper. Mix it together until it holds together nicely. If you feel it is needed, you can add another tablespoon or so of almond flour.
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- Add zucchini to a large bowl and let sit 10-15 minutes. Drain excess water from zucchini bowl. Using a cheesecloth or several sturdy paper towels, add in 1/2 cup of zucchini into towel and wring dry. Repeat with remaining zucchini. When you are finished, you should have about 1 cup of zucchini remaining.
- Add zucchini, egg, cheese, pepper and flour to a large mixing bowl. Mix until all ingredients are thoroughly combined.
- Dump zucchini mixture onto baking sheet lined with parchment paper. Using a spatula, thin and spread out the batter so that it forms a round crust approximately 9 inches in diameter and 1/8 inch thick.
LOW CARB ZUCCHINI CRUST PIZZA - EAT LOVE NAMASTE
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- Preheat the oven to 450°F and lay out a large piece of cheesecloth or a thin clean kitchen towel. Grate the zucchini over the cheesecloth/towel by using a box grater. Grab both sides of the towel and carefully squeeze out the excess liquid over the sink. Put the zucchini in a large bowl, season it with 1/2 teaspoon of salt, and let it sit for 10 minutes. This will help with absorbing any additional moisture. Pat dry with a new clean, dry towel.
- To a medium bowl, add 2 cups of packed shredded zucchini, 2 eggs, 1 cup almond flour, and the seasoning. Mix everything until you get a dough-like texture.
- Place parchment paper on a pizza peel, and then add the zucchini pizza dough on top. By using your hands, form a 12-inch diameter round pizza. Carefully transfer the pizza crust to the oven to bake for 15 minutes.
- Remove the pizza from the oven and add your toppings: marinara, veggies, protein, and cheese. Return pizza back to the oven to bake for 10 additional minutes, or until the cheese is melted.
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- Place rack in the center of the oven. Preheat oven to 425º Fahrenheit. Have two sheets of parchment about 15" long, a rolling pin and a pizza pan or baking sheet ready.
- In a large saucepan, mix together the almond flour, mozzarella cheese, cream cheese and sea salt. Place mixture over low heat. Heat, stirring constantly, until cheese melts and the mixture becomes dough-like.
- Place dough on one of the pieces of parchment. Shape into a disk. Cover with the other sheet of parchment.
DELICIOUS ZUCCHINI PIZZA CRUST RECIPE (LOW CARB ...
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- Preheat the oven to 450 degrees with racks in the top and bottom positions. Line a baking sheet with parchment paper and dust it with almond flour.
- Lay out a large piece of cheesecloth or a clean kitchen towel and, using a box grater, grate the zucchini onto the towel. Gather the sides of the cheesecloth or towel and squeeze out excess liquid over the sink. Put the zucchini in a large bowl.
- Beat 2 eggs and add them to the bowl, along with the almond flour, oregano, garlic powder, ½ teaspoon salt, and a few grinds of pepper. Mix well until it takes on a dough-like texture. If the mixture is too wet, add a tablespoon or two more almond flour.
- Transfer the dough to the baking sheet and form it into a 10-inch round or two 5-inch rounds. Lightly spray the crust(s) with cooking spray and bake on the lower rack of the oven for about 15 minutes, until the edges are browned and the crust is firm.
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4.7/5 (10)Total Time 30 minsEstimated Reading Time 2 mins
- Pre-heat oven to 500F. Line a baking sheet with parchment paper and spray paper with cooking spray; set aside.
- Place shredded zucchini on a plate lined with a few layers of paper towel. Sprinkle with one tablespoon of salt. Set aside for 10 minutes. Squeeze the excess moisture out of the zucchini by wrapping it up in the paper towels or clean cheese cloth and squeezing out all the excess water.
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- Watch the video in the post for visual instructions.Grate the zucchini and squeeze out the excess liquid (I used a nut milk bag). My zucchini weighed 230 g before squeezing and 170 g after.
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