Zucchini Crust Pizza Loaded
Prep time
Cook time
Total time
A low carb zucchini crust is the flavorful base for precooked and low carb sauce and toppings.
Recipe type: Low Carb Pizza
Cuisine: Italian and Low Carb
Serves: 2 servings
For the Zucchini Crust:
  • 1 and ½ lb. of zucchini, unpeeled
  • 1 teaspoon salt (for sprinkling on grated zucchini)
  • ½ cup shredded mozzarella cheese
  • ⅓ cup almond flour
  • 2 cloves garlic, pressed or minced
  • 1 teaspoon dried oregano
  • 1 teaspoon basil (or basil pesto)
  • 1 egg, beaten
  • ¼ teaspoon salt (optional)
For the Sauce and Toppings:
  • 3 tablespoons basil pesto (see the recipe for the pesto here)
  • 8 to 10 ounces grape tomatoes
  • 8 ounces baby bella mushrooms (or white button variety)
  • ½ cup shredded mozzarella cheese
  • 11 or 12 thin slices of pepperoni
  • Olive oil and salt for roasting and sauteing
For the Zucchini Pizza Crust:
  1. Preheat oven to 550 F, or as hot as it will go, with a pizza stone preheating in the oven.
  2. Shred or grate the zucchini with a hand grater or with the appropriate food processor blade.
  3. In a large bowl, toss the grated zucchini with 1 teaspoon salt and set aside for 20 minutes.
  4. Meanwhile, start pre-cooking the toppings you will later use (see below)
  5. After 20 minutes, squeeze the excess moisture out of the zucchini by wrapping it up in a plastic mesh bag, a piece of cheesecloth, or clean kitchen towels, wringing it out thoroughly, discarding the water. This step is important--really try to get as much moisture out of the zucchini as possible!
  6. Once all of the excess moisture has been wrung out and discarded, place the shredded zucchini back into the bowl and add the mozzarella cheese, almond flour, garlic, oregano, basil or pesto, egg, and optional salt.
  7. With your hands, incorporate all of the ingredients together.
  8. Place the zucchini mixture onto a piece of parchment paper at least 15” in diameter, set on something solid that will make it easy to transfer into the oven, such as a pizza paddle or large cutting board.
  9. Using your fingers, spread the zucchini crust mixture to form a circle about 11 inches in diameter, and ⅓rd inch thick. Pinch the edges up so that it forms a nice crust.
  10. Once the pizza crust has been shaped, transfer the crust with the parchment paper onto the heated pizza stone in the oven. Bake for 8 to 10 minutes, until the crust starts to brown.
  11. Once the zucchini crust has baked for 8 to 10 minutes, then transfer the pizza with the parchment paper out of the oven, onto the solid surface you used before.
  12. Top the pizza with the sauce and any additional toppings that you'd like.
  13. Once the toppings are on, transfer the pizza with the parchment paper back onto the heated pizza stone in the oven and bake for an additional 3 to 4 minutes.
For the Toppings:
  1. Split the grape tomatoes in half, place them on a foil-lined baking pan, drizzle with a bit of olive oil, sprinkle with a dash of salt, and place the pan on top of the stone in oven that is preheating. Roast for 15 to 20 minutes, stirring once. Remove from oven and set aside.
  2. Saute the mushrooms over medium heat, with a dash of olive oil and a sprinkle of salt, until soft and reduced to half their original size. Remove from heat and set aside.
  3. Precook any other thick-cut meats or other vegetables you want to use as toppings.
Recipe by GINGER WROOT at http://gingerwroot.com/zucchini-crust-pizza-loaded/