You’re probably accustomed to putting veggies on a pizza, but it’s high time you start putting veggies in a pizza – or pizza crust, in this case. It’s so easy and tasty! With the help of a blender, the dough for this zucchini pizza crust comes together in just a few short minutes. Since the crust is mostly made up of zucchini and grain-free flour, it’s an excellent choice for anyone following gluten-free, keto, paleo and other low-carb diets. We suggest topping with pesto with fresh veggies. But, if you happen to prefer meat lovers, that’s fine, too. You can get in a serving of vegetables at dinner without losing topping space for pepperoni, bacon or ham.
Vegan, Low-Carb Zucchini Pizza Crust
Prep Time 20 minutes
Cook Time 25 minutes
Servings 4
Calories 224 kcal
Ingredients
- 4 cups organic zucchini, diced
- 1/2 cup grain-free baking mix
- 1/3 cup soy-free vegan mozzarella cheese like Miyoko’s
- 1/4 cup extra virgin olive oil
- 2 chia/flax eggs or eggs for non-vegans
- 1 garlic clove, diced (or 1/2 tsp. garlic powder)
- Freshly ground black pepper, to taste
- Crushed red pepper, to taste
Instructions
-
Preheat oven to 350 degrees F.
-
In high-speed blender or food processor, combine all ingredients to a dough-like consistency.
-
On lightly grease baking sheet or round pizza tray, pour dough and roll or spread out into a flat, even crust. Note: Keep fingers lightly oiled so dough doesn’t stick.
-
Top with desired toppings.
-
Bake for approximately 20-25 minutes or until crust reaches desired crispiness.
Recipe Notes
Get these healthy ingredients and more at Vitacost.com
Nutrition Facts
Vegan, Low-Carb Zucchini Pizza Crust
Amount Per Serving
Calories 224
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g15%
Sodium 104mg4%
Potassium 324mg9%
Carbohydrates 18g6%
Fiber 3g12%
Sugar 4g4%
Protein 3g6%
Vitamin A 248IU5%
Vitamin C 22mg27%
Calcium 40mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.