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Zucchini Crust Pizza

Apologies for the delay, but better late than never! I made this a week or ago and need to share! This came out really well and tasty - I honestly didn't miss the crust. I tried cauliflower crust pizza previously and it came out very crumbly and wasn't as yummy as this one! Give this a go - you won't regret it. The fun part - you can pick your own toppings! We did half & half to keep it interesting - enjoy!


8 oz zucchini, grated (about 2 zucchini, packed loosely in the measuring cup)

3 large eggs

1 cup mozzarella cheese, shredded (I like to shred my own from a black of Mozzarella)

1/4 cup flour (the recipe suggested coconut flour, but I didn't have that on hand)

1/2 tsp sea salt, plus a little more for later step

[Toppings - all optional]

Primal Kitchen Unsweetened Pizza Sauce

Turkey Pepperoni

Genoa Salami

1 tb capers

banana peppers (just a few)


Preheat the oven to 350 degrees. Grease a non-stick pizza pan - I also used parchment paper to be safe. Spread out the grated zucchini on the pizza pan in a single layer. Sprinkle very lightly with a little salt (not the 1/2 tsp). Bake for 10-15 minutes until the zucchini is semi-soft and fairly dry.

Meanwhile, combine the eggs, cheese, flour, and 1/2 tsp salt in a bowl. When the zucchini has cooled a little, pat dry as best you can and combine into the bowl. Use a piece of fresh parchment paper if you prefer, or wipe down the pizza pan and spray with non-stick cooking spray. Spread the zucchini pizza dough mixture into a circle on the pan - approximately 11-12 inches in diameter. Bake for 20-30 minutes until there are a few brown spots on top. Remove from the oven and set aside. Increase the heat to 400 degrees. Once the pizza has set out for 10 minutes at room temperature, add your toppings and place back in the oven for 10 minutes, or until the cheese is melted. If desired, place under the broiler for another 1-2 minutes. Remove and let set for a couple of minutes before cutting. Enjoy!


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