Recipe Box, Zucchini Crust Veggie Pizza
You’ve got to try this!!
It’s incredible!! I actually ate some leftover for breakfast 😋
This carb craving, crust loving, bread eating girl, did not miss the traditional crust at all!
AND it’s easy to make!
Shred zucchini in a food processor, you need 4 cups [2 large zucchini]
Microwave it for 6 minutes on high, drain in a colander and wrap tightly in a kitchen towel and set aside for a while. At this point you can hold it in the refrigerator in a covered bowl.
Place zucchini in a mixing bowl, add egg, cheeses and some Italian seasoning. Mix well
Place mixture on a silpat [rubber baking mat] lined baking sheet and pat it out in an even layer about 1/4″ thick
Right now you’re thinking, “this can’t possibly work…”
Ye of little faith, keep going~ bake at 450 13-15 minutes, and voilà!
Top this with cheese, I chose Manchego, and sauteed veggies
like corn and red onion
Then add some more cheese, Parmesan this time
Lower heat to 350 and return to oven and bake 15 minutes
Holy Hot Diggity, it looks good!
The crust is actually pretty sturdy, but I recommend a knife and fork
1 serving of this pizza, 1/3 of it or 2 large squares, is only 300 calories
ZUCCHINI CRUST VEGGIE PIZZA
Ingredients
Zucchini Crust
- 2 large zucchini
- 1/2 cup 2 oz. Manchego cheese, shredded
- 1/4 cup 1 oz. Parmesan cheese, shredded
- 1 egg
- Italian seasoning to taste
Pizza Toppings
- 3 slices red onion separated
- 1 cup corn
- olive oil
- 1 oz Manchego cheese grated
- 1 oz Parmesan cheese shredded
Instructions
Zucchini Crust
- Shred or grate zucchini in a food processor, you need 4 cups. Microwave zucchini in a bowl on high for 6 minutes. Drain well in a colander and place drained zucchini into a clean dish towel. Roll up and set aside. You can do this ahead of time and keep zucchini in the refrigerator until baking.
- Make sure zucchini is as dry as possible and mix with egg, cheeses and seasoning in a bowl. Turn out mixture onto a silpat lined baking sheet and form into a crust, patting with your fingers until you have an even crust about 14″ x 8″ x 1/4″ Bake at 450 for 15-20 minutes until set and starting to brown.
Pizza
- Give vegetables a quick saute in a drizzle of olive oil until cooked through
- Top baked crust with 1 oz Manchego, and then the veggies. Top all with a final layer of Parmesan. Bake at 350 for 15 minutes or until cheese has melted and begun to brown. Cut into squares to serve. Makes 6 large squares, or 2-3 servings
Notes
Juicy Details
I was trying to keep this pizza on the healthy side, but be sure to pop over to Closet Cooking here to see the original recipe made with BBQ sauce and bacon
You can use marinara, alfredo, BBQ or pizza sauce as a base for any toppings you like, endless possibilities!
Buy some zucchini today!
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I can’t wait to trying this! I am saving this on my Pinterest board called Yummy : ) I miss pizza since I gave up eating wheat. Thank you : )
Wow! I am trying to cut carbs so this recipe looks oh.so.good. to me! I am trying to lose weight but I miss pizza…this looks like a fabulous alternative…thanks so much for sharing it with us.
Glad it worked out well for you Jenna! People are doing all kinds of fun things with zucchini… and it’s not even August:@)
Yummy! Thanks for linking up with us at the Home Matters Linky Party this week! #homemattersparty
This looks yummy Thanks for linking up with us at the Home Matters Linky Party this week! #homemattersparty
What a great alternative for pizza and to eat your veggies too Jenna! I’ve seen the cauliflower pizza crust, I’ve definitely got to try this! Enjoy your weekend 🙂
This looks so delicious! I love the idea of using zucchini for a pizza crust, it’s brilliant! I am eat a grain free diet, so I am always looks for new ways to make pizza. Thanks so much for sharing this recipe!
Andrea
I think you will love this Andrea, it really is good!
I love this, so different. I am a huge fan of zucchini and we always have a ton in the summer. Pinning to make soon! Saying hello from Tickle My Tastebuds Tuesday!
This looks really tasty, I love the mix of onion and sweetcorn on top. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! Laura@Baking in Pyjamas
What a great idea, this looks so good, I will have to make this one for my daughter. Thanks so much for sharing this awesome recipe with Full Plate Thursday. Hope you have a great weekend and come back soon!
Miz Helen