Since gardens are overflowing with zucchini over the next few months it seems like a great time to share a quick and easy recipe for a zucchini pizza crust. You'll need just a few ingredients, including eggs, shredded zucchini, blanched almond flour, some seasonings, and salt. And any toppings you'd like to add.
I use my food processor with the shredding attachment to shred the zucchini, or you can do it by hand with a box grater. The box grating method produces more liquid so you'll probably need to drain the liquid with cheesecloth or squeeze it in your hands.
This recipe makes two pies that are between six and eight inches. Feel free to make three smaller pies or one large pie and one small pie. I make my pies equal in size and spread them until they're about ¼ inch thick or so. The pies don't rise while baking and they stay the size and thickness you spread them to.
I also added the recipe for the topping you see in the photo. I sliced cherry tomatoes, red onion, and mushrooms, and then drizzled some olive, salt, and balsamic vinegar over them. I also added some small chunks of Parmesan cheese, which is optional.
Hope you enjoy this versatile crust. Use it for all kinds of pies. Use them any time, straight from oven, the refrigerator, or freezer. Just seal them well before freezing and then place them in a preheated oven for about 8 minutes to reheat. Enjoy!
Zucchini Pizza Crust {almond flour}
Equipment
- food processor with shredding attachment or a box grater
Ingredients
- 2 cups shredded zucchini about two small or one large zucchini
- ½ cup blanched almond flour plus extra for the parchment paper
- ½ teaspoon fine salt
- ½ teaspoon dried oregano or basil or a mixture of herbs
- ½ teaspoon garlic powder
- 2 large eggs
Instructions
- Preheat your oven to 450℉.
- Prepare a baking sheet with parchment paper and place a tablespoon or so of almond flour in the center of the sheet where the dough will go.
- Shred the zucchini in a food processor with a shredding attachment, or shred by hand using a vegetable grater. Drain any excess liquid.
- Combine the almond flour, salt, oregano, and garlic powder in a bowl and whisk to blend.
- Add the eggs and zucchini to the bowl and blend all the ingredients into a wet dough. If there's excess liquid add an extra tablespoon or so of almond flour to thicken it.
- Scoop out about half the dough onto the almond flour area on the baking sheet and shape the dough with the back of a spoon or spatula so you have a round pie, about six to eight inches in diameter.
- Bake for 15 minutes or until the edges are browned and the center is firm.
- Cool for a minute and then add toppings. Lower the oven temperature to 400℉ and bake for another 10 minutes or so.
- Serve warm. Store leftovers in the refrigerator for a few days, or freeze for a few months.
Nutrition
Cherry Tomato Pizza Pie Topping
Ingredients
- 1 pint cherry tomatoes sliced in half
- ½ red onion sliced into thin strips
- 1 cup sliced mushrooms
- 1 tablespoon olive oil
- pinch of salt
- 1 tablespoon balsamic vinegar
Instructions
- Preheat oven to 450℉.
- Prepare a baking sheet with parchment paper.
- Add all the ingredients to a bowl and blend with a spoon or spatula.
- Spread across the baking sheet and bake for about 10 minutes or until they begin to soften.
- Take them out of the oven and spread across the pizza pie crusts.
Jill says
This recipe looks so good and I'd love to try. I'm just wondering about the eggs though, because they are mentioned in the instructions but are not in the ingredients list for the pizza dough. How many should I add? Thanks!
Thanks, Jill! Just added them 🙂