This is the perfectly pickupable paleo zucchini crust recipe! I don’t know about you all, but eating pizza with a fork and knife is just not the same for me. After several attempts, I finally got the texture perfect and it is beyond delicious.
Oh my nom! Just pick your perfect toppings and enjoy.
- 2 medium zucchinis
- ¼ tsp sea salt
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp garlic powder/granules or 2 garlic cloves, minced
- ½ tsp dried rosemary
- fresh pepper, to taste
- a few shakes of red pepper flakes, to taste
- ½ cup almond flour or coconut flour
- 2 eggs (Vegan: use flax eggs)
- Toppings of choice (Pre-cook any meat or veggies (that need it) before adding them to the pizza)
- pictured above with No Bean Hummus and Artichoke Pesto
- Preheat oven (with a pizza stone in it if you have one) to 450F.
- Cut the tops and bottoms off the zucchinis.
- Shred the zucchinis. I use the shredding attachment on my food processor.
- Steam the shredded zucchini for a few minutes OR microwave for 1 minute.
- Remove from the steamer or microwave and pour onto a kitchen towel.
- Once it has cooled off enough to handle, use the kitchen towel or a nut milk bag to squeeze as much water out of the zucchini as possible. Once you think you are done, squeeze more. This is the most important step to get a crispy crust.
- Mix the zucchini with the rest of the ingredients in a medium bowl.
- Place a greased piece of parchment paper on a baking sheet.
- Form the "dough" into 2 (7") pizzas.
- Bake for 15-20 minutes, or until the edges are brown.
- Remove from oven and add your (pre-cooked) toppings. Then put the pizza back in the oven under the broiler, on low, for about 3 minutes, or until everything is heated through. WATCH CLOSELY! Things can burn very easily under the broiler.
This crust can be made ahead of time and stored in a sealed container in the fridge for a few days.
If you are having trouble getting the crust crispy:
-Make sure you are getting enough water out in Step 6. A nut milk bag works way better for me than a kitchen towel.
-Use a pizza stone if you have one.
-Make sure to pre-cook any veggies that need it.
-If you are still having trouble you can always add more nut flour.