Best Zucchini Pizza Crust Recipes

ZUCCHINI CRUST PIZZA

Steps:

• Preheat oven to 450°. In a large bowl, combine first 4 ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Transfer to a 12-in. pizza pan coated generously with cooking spray; spread to an 11-in. circle., Bake until golden brown, 13-16 minutes. Reduce oven setting to 400°. Sprinkle with remaining mozzarella cheese; top with tomatoes, onion, pepper, herbs and remaining Parmesan cheese. Bake until edges are golden brown and cheese is melted, 10-15 minutes. Sprinkle with chopped fresh basil, if desired.

ZUCCHINI-CRUST PIZZA WITH GOAT CHEESE AND PROSCIUTTO

Steps:

• Preheat the oven to 425 degrees F. Line a large baking sheet with a silicone baking mat and liberally spray with cooking spray.
• Grate the zucchini on the small holes of a box grater to yield about 2 cups. Place in a clean kitchen towel and squeeze out the liquid.
• Place the zucchini in a medium bowl. Stir in the mozzarella, Parmesan, almond meal, egg, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Transfer the mixture to the prepared baking sheet and press into a 10- to 11-inch round. Bake until golden brown and the edges begin to crisp up, about 15 minutes.
• Use a spatula to lift and loosen the zucchini crust from the baking mat. Place a piece of parchment on top of the crust. Cover with an inverted baking sheet and flip to invert the crust.
• Bake until golden brown with crispy edges, 5 to 8 minutes.
• Immediately top with chunks of the goat cheese so they start to soften and melt. Dollop with the pesto and top with the prosciutto and basil. Finish with a sprinkle of Parmesan and black pepper. Cut into triangles or squares.

ZUCCHINI CRUST PIZZA

Steps:

• Preheat oven to 450 degrees.
• In a bowl, combine zucchini and egg substitute; mix well. Add flour and salt; stir well, scraping sides to incorporate all dry ingredients.
• Pour dough mix onto a solid bottom large 18 in" or larger pizza pan with a lip coated with nonstick cooking spray. Spread it evenly over pan with a spoon.
• Bake at 450 degrees for 8 minutes. Take pizza dough out of oven and reduce heat to 350 degrees.
• Sprinkle with mozzarella, tomatoes, onion, green pepper, oregano, basil and Parmesan cheese. (I love adding sliced broiled eggplant and sliced mushrooms and black olives too). Arranging artfully will take more time than just sprinkling on.
• Bake for 15-20 minutes OR until onion is tender and cheese is melted.
• I've made this in 2 different ovens and in one oven I had to take the crust out 2 minutes sooner in my first oven to avoid it being overdone. The crust will cook more during the last cycle of baking so keep that in mind. If you get any puffy pockets forming during the first round of baking, just lance them with the tip of a sharp knife.
• Doubling this recipe gives about 10 big slices.

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.

WW CORE ZUCCHINI CRUST CHEESE PIZZA

Steps:

• Salt coarsely grated zucchini and let stand 15 minutes.
• Squeeze moisture out of zucchini.
• Combine eggs, cornmeal, 1/2 cup mozzarella cheese, parmesan cheese and basil.
• Add zucchini and mix well.
• Spray nonfat cooking spray on a 9 x 13 baking pan.
• Spread zucchini mixture into baking pan
• Bake 20-25 minutes at 350°F
• Broil 5 minutes to golden brown.
• Remove "crust" from oven.
• Spread tomato sauce on crust.
• Arrange vegetables liberally over crust (can add more core veggies to taste).
• Sprinkle remaining fat free mozzarella over the pizza
• Bake at 350°F for 20-25 minutes.

DEEP DISH ZUCCHINI CORNBREAD CRUST PIZZA #RSC

Steps:

• Heat oven to 450 degrees F. Line a 13 x 9-inch baking dish with Reynolds Non-Stick Foil. Brush foil with olive oil. Press excess liquid from zucchini. Place in a large bowl and add eggs, cornmeal mix, corn kernels, salt and pepper. Mix well and spread evenly into pan. Bake for 8 minutes. Remove from oven and reduce heat to 350 degrees F. Cover zucchini cornbread crust with pasta sauce. Evenly sprinkle on olives, onions, bell pepper, oregano and basil. Top with grated cheese. Bake for 15 minutes or until bubbly. Cool slightly and cut into squares.

GLUTEN FREE ZUCCHINI CRUST PIZZA (DELICIOUS!)

Steps:

• Preheat oven to 450°. In a bowl, combine zucchini, eggs and Parmesan cheese; mix well.
• Add flour and salt; stir well.
• Spread onto the bottom of a 12-in. pizza pan (or a jelly roll pan) coated with nonstick cooking spray.
• Bake for 8-13 minutes. Reduce heat to 350°.
• Remove pizza and sprinkle with mozzarella, tomatoes, onion, green pepper, oregano, basil and Parmesan cheese.
• Bake at 350° for 15-20 minutes or until onion is tender and cheese is melted.

ZUCCHINI CRUST PIZZA

Steps:

• Pizza Crust: 1. Preheat oven to 550F with a pizza stone prebaking in it. 2. In a large bowl, toss the zucchini with 1 teaspoon coarse salt and set aside for 15 minutes. 3. Squeeze the excess moisture out of the squash by wrapping it up in a clean tea towel or piece of cheese cloth and wringing it out, discarding the water. 4. Once all of the excess moisture has been wrung out and discarded, place the shredded zucchini back into the bowl and add the cheddar cheese, flour, garlic, oregano, basil, eggs, and salt. 5. With your hands, incorporate all of the ingredients together. 6. Place the zucchini mixture onto a piece of parchment paper at least 15" in diameter, set on something solid that will make it easy to transfer into the oven. 7. Using your fingers, spread the zucchini crust mixture to form a circle about 14" in diameter, 1/2" thick. Pinch the edges up so that it forms a nice crust. 8. Once the pizza crust has been shaped, transfer the crust on the parchment paper onto the heated pizza stone in the oven. Bake for 8 minutes or until the crust starts to brown. 9. Once the zucchini crust has baked for 8 minutes, transfer the pizza on the parchment paper out of the oven, onto the solid surface you used before. 10. Top the pizza with sauce and any additional toppings that you'd like. 11. Once the toppings are on, transfer the pizza on the parchment paper back onto the heated pizza stone in the oven and bake for an additional 4 minutes. Homemade Pizza Sauce 1. In a large heavy bottomed sauce pan, add the tomatoes, olive oil, garlic, oregano, thyme, and salt. 2. Bring to a boil, breaking up the tomato. Lower the heat, then simmer for 15-20 minutes. 3. Once simmered, puree all of the ingredients in a blender.

ZUCCHINI PIZZA CRUST WITH LEMONY PEA PESTO

Steps:

• Quick-thaw the peas by blanching in boiling water for 3 minutes or microwaving until soft. In a food processor or high-speed blender, combine the peas, pine nuts, garlic, oil, water, hemp seeds, lemon zest, lemon juice, salt, and pepper to taste and pulse until the mixture is well combined and thick. Adjust seasonings to taste. Store in an airtight glass container in the refrigerator for up to 1 week.
• Place the grated zucchini in a strainer, sprinkle the salt on top, and gently toss until the salt is distributed. Allow the zucchini to sit and sweat excess moisture for 45 to 60 minutes.
• Transfer the zucchini from the strainer to a nut-milk bag or cheesecloth. Wrapping the cloth around the zucchini entirely, use your hands to squeeze out any excess liquid. Repeat the process until the zucchini no longer releases liquid. Place the zucchini in a large bowl and add the flours, eggs, garlic, nutritional yeast, oregano, red pepper flakes, and black pepper to taste. Stir to combine well.
• Position one rack in the middle of the oven and another in the top position. Place a pizza stone (for a crispier crust) or a baking sheet lined with parchment paper on the middle rack. Preheat the oven to 500ºF. Place a large piece of parchment paper on a clean countertop and drizzle it with olive oil. Spread the zucchini dough onto the parchment paper and form the dough into a large 10-inch round or oval, about 1/2 inch thick.
• Transfer the dough from the parchment paper directly to the hot pizza stone or lined baking sheet and bake for 20 minutes. Flip the pizza crust over and bake for an additional 10 minutes, until the crust is firm-crisp.
• Carefully remove the crust from the oven, spoon on the pesto to the desired thickness, and bake on the top rack for 5 to 7 minutes, until the pesto is warm. Remove from the oven. Top with garnishes, if desired, and serve immediately.

ZUCCHINI PIZZA CRUST

Steps:

• Place zucchini in double thickness of cheese cloth, sprinkle with salt and let stand for 10 minutes. Get out as much liquid as possible. In bowl, combine zucchini, ½ C. mozzarella, ½ C. cheddar, parmesan and eggs. Press in bottom of greased pan. Bake in 400 oven, uncovered for 20 minutes or until crust is set. While crust bakes, brown the ground beef. Add in onion, pepperoni (if using) and sauce and cook until onion is soft (about 5-7 min). Remove crust from oven and top with meat sauce. Top with peppers and remaining cheese. Bake for another 20 minutes at 400. Let stand a couple of minutes before slicing and serving.