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
- 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)
- 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.
Get these healthy ingredients and more at Vitacost.com
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