Perfect Paleo, Vegan Zucchini Pizza Crust

zucchini pizza main updated 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.

Zucchini pizza crust Oh my nom! Just pick your perfect toppings and enjoy.

zucchini crust close up

Paleo Vegan Zucchini Pizza Crust
Author: 
Serves: Makes 2 (7-inch) Pizzas
 
Ingredients
  • 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
Instructions
  1. Preheat oven (with a pizza stone in it if you have one) to 450F.
  2. Cut the tops and bottoms off the zucchinis.
  3. Shred the zucchinis. I use the shredding attachment on my food processor.
  4. Steam the shredded zucchini for a few minutes OR microwave for 1 minute.
  5. Remove from the steamer or microwave and pour onto a kitchen towel.
  6. 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.
  7. Mix the zucchini with the rest of the ingredients in a medium bowl.
  8. Place a greased piece of parchment paper on a baking sheet.
  9. Form the "dough" into 2 (7") pizzas.
  10. Bake for 15-20 minutes, or until the edges are brown.
  11. 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.
Notes
You do not have to use nut flour in this recipe if you don't mind eating it with a fork and knife - it just helps with the texture. For Whole30 I just use 1-2 tbsp flour.

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.

Step 6 zucchini pizza1

Step 8 zucchini pizza2

Step 8 zucchini pizza3 zucchini pizza4

Comments

  1. Shay says

    I am in LOVE with this recipe, as well as your Perfect Paleo, Vegan Cauliflower Pizza Crust! I am gluten, dairy and nut free. Is there another flour that would work, as far as texture, besides almond and coconut?

  2. Caoilfjolmn says

    Just wondering can you taste the coconut in the base if you use coconut flour? Looks great can’t wait to try

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