Zucchini Crust Pizza Recipes

Spread pizza sauce over crust.

Zucchini Crust Pizza Recipes. Squeeze the excess moisture out of the zucchini by wrapping it up in the paper towels or clean cheese cloth and squeezing out all the excess water. 2-3 tsp should be. Meanwhile place 1 large egg 1 teaspoon Italian seasoning the remaining 1 teaspoon kosher salt and several grinds black pepper in a large bowl and whisk to combine.

Bake in oven about 15-20 minutes or until edges are golden brown and both sides are cooked. Dump zucchini mixture onto baking sheet lined with parchment paper. Add eggs cheese almond flour garlic powder and optional herbs.

Place shredded zucchini on a plate lined with a few layers of paper towel. Transfer zucchini to a large bowl with egg garlic oregano 1 cup mozzarella Parmesan and cornstarch and season with salt and pepper. Let drain for 15 minutes then squeeze out the moisture.

Pat the zucchini mixture into a thin round pizza crust- 12 to 14 inches in diameter. Sprinkle with one tablespoon of salt. Remove the crust from the oven and flip it over.

Return it to the oven for an additional 10 minutes watch to make sure its not becoming too browned. Toss with 12 teaspoon of the kosher salt then let sit 10 to 15 minutes. Bake until golden and dried out 25 minutes.

Mix well until a dough forms. Place the zucchini in a colander set in the sink or over a bowl. Using a spatula spread out the batter so that it forms a round crust approximately 9 inches in.