Description
This Zucchini Crust Pizza Margherita is delicious and has a low-carb crust made of grated zucchini.
Ingredients
Scale
- 4 cups grated then chopped fresh zucchini
- 1/2 cup finely grated Mozzarella cheese blend
- 5 T almond flour
- 3 T finely grated Parmesan
- 1 tsp. dried Greek oregano
- 1/2 tsp. garlic powder
- pinch of salt
- 1 egg, beaten
- one 14.5 oz. can good quality petite diced tomatoes, drained
- 1 T olive oil, divided
- 2 tsp. minced garlic
- 1/2 tsp. Italian Herb Seasoning
- salt and pepper to taste
- 3 oz. fresh Mozzarella, sliced and pulled apart into chunks
- 15 large fresh basil leaves
Instructions
- Preheat the grill or oven to 450F/230C.
- Grate zucchini, using a food processor or the large side of a hand grater, then chop the grated zucchini.
- Place the chopped zucchini in a microwave-safe bowl and microwave on high for about 5 minutes.
- Then drain the cooked zucchini into a colander that’s lined with cheesecloth or a kitchen towel.
- Let zucchini drain until it’s cool enough to handle.
- While the zucchini cools, make the tomato sauce.
- First, drain the tomatoes into a colander placed in the sink.
- While the tomatoes drain, chop the garlic, heat half the olive oil in a very small frying pan, and saute garlic just until it’s fragrant.
- Add the drained tomatoes and Italian seasoning and let the sauce simmer on very low heat until it’s thickened and reduced.
- When zucchini is cool, squeeze out as much water as you can and place the zucchini in a bowl.
- Add the finely grated Mozzarella, almond flour, Parmesan, dried oregano, garlic powder, salt, and beaten egg and stir until the ingredients are combined.
- Spray a baking sheet with olive oil or nonstick spray and divide the crust mixture into two balls.
- Use your fingers to press out the crust mixture into two circles, being careful not to make the edges too thin (or they will burn).
- Preheat pizza stone for a few minutes and then bake crust on the pizza stone just until the crust is firm and starting to brown (about 12-13 minutes).
- You can also bake this in the oven without a pizza stone, but it will take a little longer to cook.
- Spread each small pizza with half the sauce, then top with half the basil leaves and half the fresh Mozzarella chunks.
- Put pizzas back into the oven or on the grill and cook just until the cheese is nicely melted, about 3-5 minutes more.
- Serve hot.
Notes
- Prevent screen from sleeping
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Pizza
- Method: Baking
- Cuisine: Italian