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Delicious homemade zucchini pizza crust fresh out of the oven

Zucchini Pizza Crust

A healthy and flavorful pizza crust made with grated zucchini, perfect for pizza night and easy to prepare.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Healthy, Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

For the crust
  • 4 cups grated fresh zucchini (squeezed dry) Squeeze out excess moisture
  • 2 ounces Parmigiano-Reggiano cheese (finely grated)
  • 8 ounces low-moisture mozzarella cheese (grated)
  • 2 large eggs (beaten)
  • 2/3 cup tapioca starch/flour Can substitute with cornstarch
  • 1 tablespoon dried oregano
  • 1.5 teaspoons dried basil
  • 0.5 teaspoon garlic powder
For toppings
  • 1 cup tomato sauce To taste
  • 1 cup additional mozzarella cheese To taste
  • 1 cup gluten-free pepperoni To taste
  • 1 cup sautéed mushrooms To taste

Method
 

Preparation
  1. Preheat your oven to 450°F and place a pizza stone or overturned baking sheet inside.
  2. Line a pizza peel or flat surface with unbleached parchment paper.
  3. In a large bowl, mix together the grated zucchini, Parmigiano-Reggiano, mozzarella, eggs, tapioca starch, and spices until well combined.
  4. Spread the mixture onto the parchment paper, forming a 13-inch round.
  5. Even out the edges with wet hands or a spatula.
  6. Slide the pizza onto the preheated pizza stone or baking sheet.
  7. Bake for 15 minutes or until golden brown.
  8. Remove from the oven, add your desired toppings, and bake for an additional 5 minutes until the cheese melts.
  9. Let it set for 2 minutes before slicing and serving.

Notes

Store leftovers in the fridge for up to 3 days or freeze the baked crust for up to 3 months. To reheat, pop in the oven until heated through.