Description
Keto zucchini pizza crust delivers a delightful low-carb alternative to traditional pizza bases. Packed with flavor and nutrition, this ingenious recipe lets pizza enthusiasts enjoy their favorite dish without guilt while keeping carbohydrate intake minimal.
Ingredients
Scale
Main Ingredients:
- 225 grams (8 ounces) zucchini
- 3 large eggs
- 100 grams (1 cup) mozzarella cheese
- 30 grams (¼ cup) coconut flour
Seasoning:
- ½ teaspoon sea salt
Additional Seasoning:
- Extra sea salt for sprinkling
Instructions
- Prepare the oven by heating to 180°C (350°F) and lightly grease a 30-36 centimeter (12-14 inch) non-stick pizza pan, using parchment paper if necessary.
- Distribute the grated zucchini across the pan in a thin, even layer, sprinkling a minimal amount of sea salt. Bake for 10-15 minutes until the zucchini becomes softened and relatively dry.
- In a spacious mixing bowl, thoroughly combine eggs, shredded mozzarella cheese, coconut flour, and sea salt using a whisk until well integrated.
- After baking, gently blot the zucchini with paper towels to eliminate excess moisture, then incorporate the dried zucchini into the egg and cheese mixture.
- Clean the pizza pan and optionally line with parchment paper. Carefully spread the zucchini-based dough into a thin circular shape measuring 28-30 centimeters (11-12 inches) in diameter.
- Bake the crust for 20-30 minutes, monitoring until it develops a golden color with attractive brown speckles. Cooking duration may fluctuate depending on the thickness of the crust.
- Remove the crust from the oven and allow it to rest momentarily. Increase the oven temperature to 200°C (400°F) and permit it to fully preheat.
- After a brief 10-minute cooling period, generously apply a rich tomato sauce and select preferred toppings across the zucchini crust.
- Return the pizza to the oven for an additional 10 minutes, ensuring the cheese melts completely. For enhanced browning, briefly place under the broiler for 1-2 minutes.
Notes
- Perfectly dry zucchini prevents watery pizza by pressing out excess moisture with clean kitchen towels or paper towels after grating.
- Choose block or pre-shredded mozzarella to maintain crisp texture, steering clear of moisture-rich fresh mozzarella.
- Roll dough super thin for maximum crunchiness, ensuring an even layer that transforms into a sturdy pizza base.
- Golden brown edges signal a perfectly baked crust ready to support delicious toppings without becoming soggy.
- Cooling the crust briefly before adding sauce locks in the crispy texture and prevents potential sogginess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 83
- Sugar: 1g
- Sodium: 257mg
- Fat: 5g
- Saturated Fat: 2g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 62mg