Zucchini Pizza Crust {almond flour}

The crusts can be frozen and reheated. Just seal them well before freezing, and then to reheat just place them in an oven at 350℉ for about 8 minutes.

Servings: slices

Calories: 68kcal

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

US Customary - Metric

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 the crust 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. (If you're making the cherry tomato topping (recipe below), bake it before adding it to this step).
Serve warm. Store leftovers in the refrigerator for a few days, or freeze for a few months.

Video

Nutrition