Zucchini Crust Low Carb Pizza
Prep time
Cook time
Total time
Serves: 8 slices
  • 4 Zucchini, shredded (med to large size)
  • 1 c Cheddar Cheese, shredded
  • ¼ c Almond Flour
  • ½ c Oat Fiber
  • 2 cloves Garlic, minced
  • 2 tsp Italian Seasoning
  • 2 Eggs, beaten
  • ½ tsp salt
  • ¾ c Salsa (homemade or store bought)
  • 3 Roma Tomatoes, sliced
  • 16 Fresh Mozzarella Balls (small snack size)
  1. Cut the ends off of the zucchini then shred them into a large bowl.
  2. Sprinkle the shredded zucchini generously with salt and let stand for 15 minutes. The salt will help extract some of the moisture from the zucchini.
  3. While the zucchini sits, mince the garlic, beat the eggs and measure out the almond flour, oat fiber, shredded cheese and Italian seasoning.
  4. After 15 minutes, pour off all the liquid from the zucchini. Press it down in the bowl with a spoon or your hand to squeeze out all the liquid you can, then drain off more liquid.
  5. Place 4 paper towels on the counter, then place the shredded zucchini on top of them. Gather up the ends of the paper towels to make a ball shape. Gently but firmly, squeeze the paper towel covered zucchini over your sink. Continue to squeeze and remove as much moisture as you can. Carefully unfold the paper towels and place shredded zucchini back into a dried bowl.
  6. Add in garlic, shredded cheese, almond flour, oat fiber, Italian seasoning, and beaten eggs. Mix well to incorporate all ingredients.
  7. Line a pizza pan with parchment paper then place zucchini mixture on top. Spread the zucchini mixture out into a circular shape about ¼ inch thick. Form a slightly raised edge to make your crust.
  8. Place crust into a 550 degree oven for 10-12 minutes until firm and lightly browned. Do not overcook at this point. You'll be cooking the pizza more after adding the toppings.
  9. Place salsa into a bullet mixer or blender and puree. Spread salsa over your pizza crust.
  10. Arrange sliced Roma tomatoes atop the sauce layer.
  11. Add a layer of mozzarella balls.
  12. Put pizza back into 550 degree oven for 5-8 minutes. Then broil on high for an additional 2-5 minutes. Watch carefully to avoid burning.
Nutrition Information
Serving size: 2 slices Calories: 333 Fat: 22g Carbohydrates: 14g Sugar: 4g Sodium: 224 mg Fiber: 6.5 Protein: 23g
Recipe by Finding Time To Fly at https://findingtimetofly.com/zucchini-crust-low-carb-pizza-recipe/