Best Low Carb Pizza Zucchini Crust Recipes

THE BEST ZUCCHINI PIZZA CRUST RECIPE - LOW CARB, 4 INGREDIENTS

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Grease a 12- or 14-inch non-stick pizza pan. (30 or 36 cm) (Use parchment paper if it's not excellent non-stick.)
• Spread out the grated zucchini onto the pan in a thin layer. Sprinkle very lightly with a little sea salt (not 1/2 tsp, this is just a light sprinkle). Bake for about 10-15 minutes, until zucchini is semi-soft and fairly dry.
• Meanwhile, combine the eggs, mozzarella, coconut flour and 1/2 tsp sea salt in a large bowl.
• When the zucchini is done, pat the dry as well as possible with paper towels. Mix into the bowl.
• Lightly wipe down the pizza pan to get rid of any stuck on zucchini. If it's not very good non-stick, line with parchment paper. Grease the pan or parchment paper.
• Spread the zucchini pizza dough into a thin circle, about 11-12 in (28-30 cm) in diameter. Bake for 20-30 minutes, until there are brown spots on the top. (The time will depend on the thickness of the zucchini pizza crust.)
• Remove the zucchini pizza crust from the oven. Increase the oven temperature to 400 degrees F (204 degrees C) and let it preheat.
• Let the crust rest for 10 minutes at room temperature, then top with thick sauce and toppings.
• Return the zucchini crust pizza to the oven for about 10 minutes, until the cheese on top melts. If desired, place under broiler for a couple minutes to brown the cheese.

LOW CARB PIZZA - ZUCCHINI "CRUST"

Steps:

• Preheat oven to 375 degrees.
• Spray a pizza pan with cooking spray.
• Mix well grated zucchini and 2 eggs.
• Place zucchini mixture on the pizza pan, spreading out to the edges of the pan.
• Bake at 375 degrees for 30 minutes.
• Spread pizza sauce on partially-cooked"crust" to within about 1/2 inch of the edge.
• Top with pepperoni and/or other pizza toppings.
• Sprinkle both cheeses on top.
• Bake for another 30 minutes or until cheese begins to brown.

LOW-CARB ZUCCHINI PIZZA CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 10x13-inch baking dish.
• Place shredded zucchini in a colander and sprinkle salt on top. Press down to drain as much water as possible. Let sit for 10 minutes. Transfer to a large bowl.
• Add eggs, 1/2 of the mozzarella cheese, Parmesan cheese, Italian seasoning, and garlic powder to the zucchini. Mix well. Press mixture into the prepared baking dish.
• Bake uncovered in the preheated oven for 20 minutes.
• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Mix pizza sauce with cooked beef and spoon over zucchini mixture in the baking pan.
• Sprinkle remaining mozzarella cheese over the meat. Top with pepperoni slices.
• Return baking dish to the hot oven and bake until mozzarella cheese is melted, 15 to 20 minutes more.