Zucchini pizza crust, a recipe that for a long time I’ve wanted to make, because I’ve seen on Pinterest different versions of pizzas with less calories, low in carbohydrates and I tought I really should make it myself too. And this are exactly the components that I’m looking for to have in my meals recently, because I’m still struggling to lose a few pounds that I’ve gain over the past summer, while I was in the USA with Work & Travel program.
This pizza is very similar in cooking method and the taste is almost the same to the other one that I have on my blog (cauliflower pizza crust). Honestly, I can’t decide which one I like the most, but I can tell you that both deserve the “effort”. Like any normal person, I have my own cravings and because last days I had a crazy pizza craving, I decided to make this variant, which is healthier than a regular pizza that we can find in most every restaurant.
What you need to know about zucchini pizza crust is that its crust is not a normal one, meaning that it’s a little moist because the recipe doesn’t require a lot of flour. Do not worry, this is how it should be, that’s why I advise you to let the pizza to cool a little before you cut it and eat it, otherwise it will break. It would be a pity, especially if we want to take a picture to show it to our friends with this new recipe, right?
Let’s see how easy you can make it!
4 medium zucchini (about 800-850 gr.)
80 gr. whole wheat flour (or any other flour you have)
grated mozzarella (2-3 handful or how much you like, but not to much)
3-4 tablespoons cooked sweet corn
a few cherry tomatoes
Spices: salt, pepper, dried or freshly chopped basil or freshly, little garlic powder (all to taste)
* For topping you can choose other ingredients (olives, mushrooms, prosciutto etc.)
Wash the zucchini and cut off their heads. Grate them, put them in a strainer and sprinkle some salt over them. Salt helps all the water from the zucchini to come out faster, so leave them in the strainer for 15-20 minutes.
After this time, take in your hand a little bit of the zucchini and squeeze well. The more you sqeeze the water out of it, the less flour you will need to add. Put the zucchini in a bowl, add 3 eggs, gradually add 80 gr. of flour, a little bit of pepper and a pinch of salt. Don’t forget that you also put salt in the first stage, so be careful not to add to much salt! If the composition seems too liquid, add extra 2-3 tablespoons of flour.
Mix well the whole composition. Don’t worry if it’s quite liquid, because it will all put together during baking due to the eggs. On a tray covered with baking sheet form the “pizza crust” in whatever shape you want (round, square). The crust must not be too thin, nor too thick. Place the tray in the preheated oven at 180°C and leave it for 20-25 minutes (depending on each oven) until it gets crusty on the edges.
Put the tomato sauce in a bowl and season with some garlic powder, salt and basil. After 20-25 minutes add a layer of tomato sauce on the surface of the crust, add mozzarella and your favorite pizza topping. Put the tray again in the oven for 5-7 minutes until the mozzarella is melted.
Take out the pizza from the oven. I knooow, it’s tempting to eat it right in that moment, but you need to have a little patience until it cools down a bit so you can cut it. I already mentioned at the beginning that the crust is not a normal one, but a slightly moist one, so to avoid breaking it, let the pizza 5-10 minutes to cool down, then devour it with your loved ones.
Let me know in the comment section what do you think about this zucchini pizza crust and if you will try it.
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