A Low-Carb Alternative to Traditional Pizza
Discover a healthier way to enjoy pizza with this innovative zucchini-based crust. Perfect for those looking to reduce their carbohydrate intake or add more vegetables to their diet, this recipe transforms simple ingredients into a delicious, nutritious meal that’s both satisfying and guilt-free.
Ingredients
For the Crust:
- 1 large zucchini (about 300g/10.5oz), grated
- 4 tablespoons (40g) rolled oats
- 100g (3.52oz) mozzarella cheese, shredded
- 2 large eggs
- 2 cloves garlic, minced
- 1 teaspoon dried basil (or 2 tablespoons fresh)
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the Zucchini:
- Grate zucchini using a box grater
- Place in a colander and sprinkle with salt
- Let sit for 10 minutes to release excess moisture
- Squeeze thoroughly to remove as much liquid as possible
- Make the Crust Mixture:
- In a large bowl, combine drained zucchini
- Add shredded mozzarella cheese
- Mix in beaten eggs
- Add minced garlic and basil
- Season with black pepper
- Stir in oatmeal until well combined
- Form and Bake:
- Preheat oven to 180°C (350°F)
- Line a baking tray with parchment paper
- Spread mixture into a circle, about 1/4 inch thick
- Bake for 20 minutes until golden brown
Timing
- Prep Time: 15 minutes
- Draining Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
Nutritional Information (per serving, serves 4)
- Calories: 165
- Protein: 12g
- Fat: 9g
- Carbohydrates: 8g
- Fiber: 2g
- Sodium: 320mg
Cooking Tips and Tricks
- Squeeze zucchini very thoroughly – excess moisture will make crust soggy
- Use a cheese grater with large holes for zucchini
- Spread mixture evenly for uniform cooking
- Let cool for 5 minutes before adding toppings
- Use parchment paper, not wax paper
Variations and Substitutions
- Replace mozzarella with other firm cheeses
- Add Italian seasoning for extra flavor
- Use quinoa flakes instead of oatmeal
- Add grated carrots for extra nutrition
- Include dried herbs like oregano or thyme
Common FAQs
Q: Can I make this ahead of time?
A: Yes, bake crust and store in refrigerator for up to 2 days.
Q: Is this recipe gluten-free?
A: Use certified gluten-free oats to make it gluten-free.
Q: Can I freeze this crust?
A: Yes, freeze after baking and cool completely.
Q: Why is my crust soggy?
A: Ensure zucchini is thoroughly drained of moisture.
Storage and Make-Ahead Tips
- Store baked crust in refrigerator for up to 3 days
- Freeze for up to 1 month
- Reheat in oven at 180°C (350°F) for 5-10 minutes
- Can prepare zucchini mixture night before
- Allow frozen crust to thaw before reheating
- Store between layers of parchment paper if stacking
