Absolutely delicious low carb zucchini pizza crust! Easy to make, gluten free, paleo-friendly and a great way to use up zucchini. This zucchini crust holds up well and can be topped whatever veggies or meat you’d like. Ready in only 30 minutes!
Ingredients:
For the crust:- ½ cup almond flour, plus more for dusting
- 2 medium zucchini (about 2 cups, shredded)
- 2 large eggs
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Fine sea salt and pepper
- Cooking spray
For the toppings:
- 5 small mini bell peppers, thinly sliced
- 1/2 cup grape tomatoes, halved
- 1/4 cup red onion, chopped
- 1/2 cup baby bella mushrooms, sliced
- 1/2 jalapeƱo, sliced
- 1 teaspoon extra-virgin olive oil, plus more for drizzling
- 2 ounces fresh mozzarella cheese, chopped (can also use shredded)
- Dried oregano for sprinkling on top
- Red pepper flakes
Instructions:
- Preheat the oven to 450 degrees with racks in the top and bottom positions.
- Line a baking sheet with parchment paper and dust it with almond flour.
- Lay out a large piece of cheesecloth or a clean kitchen towel and, using a box grater, grate the zucchini onto the towel.
- Get full recipe==>>ambitiouskitchen.com
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