Recipe: Zucchini Pizza Crust

Craving pizza but trying to stay away from carbs? This super simple recipe for a zucchini crust pizza is just what you need.

My refrigerator is currently bulging with leftovers from Thanksgiving (at my sister’s) and a Friendsgiving party we had here last night.

And I am eschewing all that, for the moment, and purging my holiday sins with this zucchini pizza crust.

Staying away from carbs doesn’t mean you have to give up all of your favorite foods.

It just means you have to get creative and come up with new ways to indulge.

Without quite indulging.

If you know what I mean.

And pizza, well, the feelings are strong.

I could have Buffalo Chicken Pizza weekly and never tire of it. But, well, I don’t, because I am keeping the carbs at a minimum.

So that’s where something like this recipe for zucchini pizza crust is ideal.

It comes together in nothing flat, taking no more than just a few minutes to grate the zucchini, squeeze the moisture out of it, mix it with a few other ingredients, form into patties, and bake in the oven.

And yer done.

A little sauce on top and a few of your favorite toppings. Pop it into the oven to let the cheese melt and the toppings warm up.

And winner winner, pizza dinner.

I used leftover turkey sausage and turkey bacon that we had, and it was perfect. While you obviously can’t fold your zucchini pizza in half like a more traditional pizza (as if), it does crisp up nicely to give you the crunchy little edges and it’s almost the next best thing.

Carb free.

Guilt free.

Mix and match your flavors with the toppings.

Clean out your refrigerator and use leftovers.

GO WILD.

Zucchini Pizza Crust

Ingredients
2 zucchinis
1 large egg
1 cup low-fat shredded mozzarella
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
4-5 tablespoons tomato sauce
assorted toppings

Directions
Preheat your oven to 450. Wash and grate your zucchini using a cheese grater. Put the shredded zucchini in a clean dishtowel or a few paper towels and squeeze the excess moisture out of it. Put the zucchini in a bowl with the egg, 1/2 cup of mozzarella, garlic powder, and black pepper. Mix until well combined.

Lay out a piece of parchment paper on a baking sheet and spread the zucchini mixture into either four small circles for individual pizzas, or one large one, and bake for 20 minutes.

Remove from oven, add on your tomato sauce, the remaining cheese, and toppings of your choice, and return to oven for 5-10 minutes.