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Zucchini Crust Pizza

Photo Credit
Sam Jones/Quinn Brein
Sarah Perreault
Yield
6 to 8 servings
Category
Pies and Pastries
Vegetables
Course
Main Dish
Sources
Hearth and Home Calendar
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Wow, zucchini makes a fantastic pizza crust! Try this healthier, low-carb way to make the crust (versus flour). The entire family will love it. What a great way to use up all that zucchini, too!

For variety, add sliced, sauteed vegetables or pepperoni slices, then top with cheese!

We’re not talking about zucchini on top of the pizza; rather, this easy recipe uses squash instead of dough for a crust. Delicious AND nutritious! 

Watch editor Sarah Perreault show you how to make this tasty dish.

Ingredients
3 to 4 cups coarsely grated zucchini
1 teaspoon salt
2 eggs, beaten
1/3 cup flour
1/2 cup grated mozzarella or cheddar cheese
1/2 cup grated Parmesan or Romano cheese
2 tablespoons chopped fresh basil or 1 teaspoon dried
salt and pepper to taste
1/2 cup tomato sauce
1/2 to 1 cup grated cheese for topping
pizza toppings of choice
Instructions
  1. Prepare crust: Sprinkle grated zucchini with salt, toss, and let sit in a colander for 30 to 45 minutes. Squeeze out excess moisture with your hands or a dish towel (try to get the zucchini really dry). Combine the zucchini, eggs, flour, cheeses, and basil, and season with salt and pepper. Spread the mixture onto a lightly oiled 10-inch round or 9x13-inch baking pan. Bake at 350 degrees F for 20 to 25 minutes, or until the surface is dry and beginning to brown. Broil for 5 minutes, or until top is firm and lightly browned.
  2. Remove from oven and spread with tomato sauce. Sprinkle with grated cheese and toppings, if desired. Bake for about 10 minutes, or until cheese is melted.
About The Author

Sarah Perreault

Managing editor, Sarah Perreault, works on all things Almanac, but is especially proud to be the editor of our Old Farmer’s Almanac for Kids series. Read More from Sarah Perreault
 

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