Zucchini Crust Pizza

A keto alternative to traditional pizza, with a crust made from zucchini and cheese. Topped with tomato sauce, mozzarella, and your favorite ingredients, this pizza is both light and flavorful.

Ingredients

2 medium zucchinis, grated

100g shredded mozzarella

1 egg, beaten

30g grated parmesan

4 tablespoons sugar-free tomato sauce

Your choice of toppings (mushrooms, olives, pepperoni, etc.)

Sea salt and freshly ground pepper

Instructions

1. Preheat the oven to 200°C (390°F). Line a baking sheet with parchment paper.
2. Grate the zucchinis and place them in a clean towel. Squeeze out as much water as possible (this is crucial for a crispy crust).
3. In a bowl, mix the squeezed zucchini, shredded mozzarella, beaten egg, and grated parmesan. Season with salt and pepper.
4. Spread the mixture onto the baking sheet, forming a circle or rectangle about 1cm thick.
5. Bake for 15–20 minutes, or until the crust is golden and firm.
6. Remove from the oven, spread the tomato sauce, and add your favorite toppings.
7. Bake for another 5–10 minutes, or until the cheese is melted and bubbly.
8. Let cool for a few minutes before slicing and serving.

Variants

• Pesto Pizza: replace tomato sauce with pesto for a different flavor.
• Veggie Pizza: top with plenty of roasted vegetables for a healthy option.
• Meat Lover's Pizza: add cooked bacon, sausage, or pepperoni for a protein-packed pizza.

Tips

• Make sure to squeeze out as much water as possible from the zucchini to avoid a soggy crust.
• Use a non-stick parchment paper to prevent the crust from sticking.
• Experiment with different cheeses and toppings to find your favorite combination.

FAQ