Low Carb Zucchini Pizza Crust
This healthy, gluten-free and low carb zucchini pizza crust is made with coconut flour, almond flour and eggs for plenty of protein and a crisp, thin texture.
Servings: 6 slices
Calories: 127kcal
Ingredients
- 3 cups shredded zucchini
- 2/3 cup almond flour
- 2 tablespoons coconut flour
- 3 tablespoons nutritional yeast
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 2 large eggs beaten*
Instructions
- Preheat the oven to 400ºF and line a baking sheet with parchment.
- Add the zucchini into the center of a clean dish towel and squeeze out all the liquid. Once the water has been squeeze out, transfer it to a bowl.
- To the bowl, add the flours, nutritional yeast and seasonings and stir until the zucchini and flours are evenly combined.
- Add the eggs to the bowl and stir to form a sticky dough. Transfer the dough to the baking sheet and spread the mixture out using your hands to form a thing pizza shape (about 1/8" thick).
- Bake on the center rack for 20 minutes, then flip and bake for another 10 minutes. Remove from the oven and top with your desired toppings, then bake for another 10 - 15 minutes until the toppings are cooked. Allow the crust to cool for 10 minutes before slicing and serving.
Video
Notes
If making this vegan, replace the eggs with two flax eggs. The dough will be very sticky so make sure to also spray your parchment generously with cooking spray. For baking, bake for the entire 30 minutes on side, then flip and cook for another 15 before adding your toppings.
Nutrition
Calories: 127kcal | Carbohydrates: 8g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 224mg | Potassium: 267mg | Fiber: 4g | Sugar: 2g | Vitamin A: 215IU | Vitamin C: 11.1mg | Calcium: 58mg | Iron: 1.5mg