Time 45m Number Of Ingredients 5 Steps:
Preheat the oven to 350 degrees F (177 degrees C). Grease a 12- or 14-inch non-stick pizza pan. (30 or 36 cm) (Use parchment paper if it’s not excellent non-stick.) Spread out the grated zucchini onto the pan in a thin layer. Sprinkle very lightly with a little sea salt (not 1/2 tsp, this is just a light sprinkle). Bake for about 10-15 minutes, until zucchini is semi-soft and fairly dry. Meanwhile, combine the eggs, mozzarella, coconut flour and 1/2 tsp sea salt in a large bowl. When the zucchini is done, pat the dry as well as possible with paper towels. Mix into the bowl. Lightly wipe down the pizza pan to get rid of any stuck on zucchini. If it’s not very good non-stick, line with parchment paper. Grease the pan or parchment paper. Spread the zucchini pizza dough into a thin circle, about 11-12 in (28-30 cm) in diameter. Bake for 20-30 minutes, until there are brown spots on the top. (The time will depend on the thickness of the zucchini pizza crust.) Remove the zucchini pizza crust from the oven. Increase the oven temperature to 400 degrees F (204 degrees C) and let it preheat. Let the crust rest for 10 minutes at room temperature, then top with thick sauce and toppings. Return the zucchini crust pizza to the oven for about 10 minutes, until the cheese on top melts. If desired, place under broiler for a couple minutes to brown the cheese.
Time 45m Yield 6 slices. Number Of Ingredients 12 Steps:
Preheat oven to 450°. In a large bowl, combine first 4 ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Transfer to a 12-in. pizza pan coated generously with cooking spray; spread to an 11-in. circle., Bake until golden brown, 13-16 minutes. Reduce oven setting to 400°. Sprinkle with remaining mozzarella cheese; top with tomatoes, onion, pepper, herbs and remaining Parmesan cheese. Bake until edges are golden brown and cheese is melted, 10-15 minutes. Sprinkle with chopped fresh basil, if desired.
Time 45m Yield 6 servings. Number Of Ingredients 12 Steps:
Preheat oven to 450°. Mix the first 8 ingredients; transfer to a 12-in. pizza pan coated generously with cooking spray. Spread mixture to an 11-in. circle., Bake until light golden brown, 13-16 minutes. Reduce oven setting to 400°. Add toppings. Bake until cheese is melted, 10-12 minutes longer.
Time 30m Yield 4 servings Number Of Ingredients 12 Steps:
Preheat the oven to 425 degrees F. Line a large baking sheet with a silicone baking mat and liberally spray with cooking spray. Grate the zucchini on the small holes of a box grater to yield about 2 cups. Place in a clean kitchen towel and squeeze out the liquid. Place the zucchini in a medium bowl. Stir in the mozzarella, Parmesan, almond meal, egg, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture to the prepared baking sheet and press into a 10- to 11-inch round. Bake until golden brown and the edges begin to crisp up, about 15 minutes. Use a spatula to lift and loosen the zucchini crust from the baking mat. Place a piece of parchment on top of the crust. Cover with an inverted baking sheet and flip to invert the crust. Bake until golden brown with crispy edges, 5 to 8 minutes. Immediately top with chunks of the goat cheese so they start to soften and melt. Dollop with the pesto and top with the prosciutto and basil. Finish with a sprinkle of Parmesan and black pepper. Cut into triangles or squares.
Time 1h15m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 375 degrees. Spray a pizza pan with cooking spray. Mix well grated zucchini and 2 eggs. Place zucchini mixture on the pizza pan, spreading out to the edges of the pan. Bake at 375 degrees for 30 minutes. Spread pizza sauce on partially-cooked"crust" to within about 1/2 inch of the edge. Top with pepperoni and/or other pizza toppings. Sprinkle both cheeses on top. Bake for another 30 minutes or until cheese begins to brown.
Time 58m Yield 6 slices, 6 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 450 degrees. In a bowl, combine zucchini and egg substitute; mix well. Add flour and salt; stir well, scraping sides to incorporate all dry ingredients. Pour dough mix onto a solid bottom large 18 in" or larger pizza pan with a lip coated with nonstick cooking spray. Spread it evenly over pan with a spoon. Bake at 450 degrees for 8 minutes. Take pizza dough out of oven and reduce heat to 350 degrees. Sprinkle with mozzarella, tomatoes, onion, green pepper, oregano, basil and Parmesan cheese. (I love adding sliced broiled eggplant and sliced mushrooms and black olives too). Arranging artfully will take more time than just sprinkling on. Bake for 15-20 minutes OR until onion is tender and cheese is melted. I’ve made this in 2 different ovens and in one oven I had to take the crust out 2 minutes sooner in my first oven to avoid it being overdone. The crust will cook more during the last cycle of baking so keep that in mind. If you get any puffy pockets forming during the first round of baking, just lance them with the tip of a sharp knife. Doubling this recipe gives about 10 big slices.
More about “zucchini crust pizza recipes”
Time 1h10m Yield 6 Number Of Ingredients 13 Steps:
Preheat an oven to 400 degrees F (200 degrees C). Place the zucchini in a colander and sprinkle with salt; let drain for 15 minutes then squeeze out the moisture. Combine the zucchini, eggs, Parmesan, 1 cup mozzarella, and 1/2 cup Monterey Jack in a large bowl. Press the mixture into a greased 9x13 inch baking dish. Bake, uncovered, in the preheated oven for 20 minutes. While the zucchini crust is baking, heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the tomato sauce and Italian seasoning. Spoon the sauce mixture over the baked zucchini crust. Top with the bell pepper, mushrooms, black olives, and the remaining mozzarella and Monterey Jack cheeses. Return to the preheated oven and bake for 20 minutes or until heated through. Let sit for 5 minutes before serving.
