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Low-Carb/Gluten Free Zucchini Crust

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Low-Carb/Gluten Free Zucchini Crust

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Rate this recipe 4.5/5 (8 Votes)

Ingredients

  • Crust Ingredients:
  • 4 4 4 cups grated then chopped fresh zucchini (one large zucchini about a foot long, or several smaller ones)
  • 1/2 1/2 1/2 cup finely grated low-fat Mozzarella blend
  • 5 5 5 T almond meal
  • 3 3 3 T finely grated Parmesan
  • 1 1 1 tsp. dried Greek or Turkish oregano
  • 1/2 1/2 1/2 tsp. garlic powder
  • pinch pinch of salt
  • 1 1 1 egg, beaten
  • Sauce Ingredients:
  • 1 1 1 can (14.5 oz.) good quality petite diced tomatoes, drained
  • 1 1 1 T olive oil, divided
  • 2 2 2 large garlic cloves, minced
  • 1/2 1/2 1/2 tsp. Italian seasoning
  • to and pepper to taste
  • 20, 2012 20, 2012
  • Low-Carb Zucchini Crust Vegetarian Pizza Margherita - On the Grill or In the Oven
  • 422 422k 422k
  • 4.62 4.62k 4.62k
  • 18 18 18
  • Vegetarian Pizza Margherita, with a crust made of grated zucchini. And this delicious pizza is low-carb, gluten-free, and South Beach Diet friendly.
  • Zucchini-Crust Vegetarian Pizza Margherita found on KalynsKitchen.com
  • o that zucchini problem that so many people have this time of year.
  • is a perfect Meatless Monday dinner.
  • to a food processor, or the large sides of a hand grater to grate the zucchini.
  • Then put the zucchini into the food processor with the steel blade, and chop it more finely. (If you don't have a food processor, use a large chef knife for this second chopping.
  • 4 to zucchini has been grated and then chopped, you need 4 cups to make the two small pizzas in this recipe.
  • 5 the zucchini in a microwave-safe bowl and microwave for about 5 minutes on high.
  • Then put a piece of cheesecloth or a kitchen towel inside a colander and let the zucchini drain while it cools.
  • While the zucchini cools, make the sauce. Start by draining a can of good-quality petite-diced tomatoes.
  • Saute the garlic in half the olive oil, just until it's fragrant.
  • to add the drained tomatoes and Italian seasoning and let the sauce cook down over low heat. (Just before using the sauce, stir in the rest of the olive oil and season to taste with salt and pepper.)
  • to to cool enough to handle, use your hands to squeeze as much water as you can out of the zucchini.
  • to the cooked zucchini, grated Mozzarella blend, almond meal, Parmesan, oregano, garlic powder, salt, and egg to make the crust mixture.
  • Spray a baking sheet with olive oil or nonstick spray and divide the crust into two balls.
  • to to your fingers to press the mixture out into two crusts, taking care not to make the edges too thin.
  • to 450F/230C. crust on a pizza stone on a grill (or in an oven) that's been preheated to 450F/230C.
  • Here's how the crust looked when it came off the grill.
  • Top each pizza with half the sauce, fresh basil leaves, and chunks of fresh mozzarella.
  • Let the pizza cook a few minutes longer, just until the cheese has melted nicely. Serve hot.
  • Zucchini-Crust Vegetarian Pizza Margherita (on the grill or in the oven)
  • 2-4 2-4 servings, depending on what you serve with it.)
  • Crust Ingredients:
  • 4 4 4 cups grated then chopped fresh zucchini (one large zucchini about a foot long, or several smaller ones)
  • 1/2 1/2 1/2 cup finely grated low-fat Mozzarella blend
  • 5 5 5 T almond meal
  • 3 3 3 T finely grated Parmesan
  • 1 1 1 tsp. dried Greek or Turkish oregano
  • 1/2 1/2 1/2 tsp. garlic powder
  • pinch pinch of salt
  • 1 1 1 egg, beaten
  • Sauce Ingredients:
  • 1 1 1 can (14.5 oz.) good quality petite diced tomatoes, drained
  • 1 1 1 T olive oil, divided
  • 2 2 2 large garlic cloves, minced
  • 1/2 1/2 1/2 tsp. Italian seasoning
  • to and pepper to taste
  • Pizza Toppings:
  • 3 3 3 oz. part-skim fresh Mozzarella, sliced and then pulled apart into chunks
  • 10-15 10-15 10-15 large fresh basil leaves

Details

Servings 2
Adapted from kalynskitchen.com

Preparation

Step 1

Grate zucchini, using a food processor or the large side of a hand grater, then chop the grated zucchini. (I did this with a steel blade in the food processor, but you could chop with a large knife if you don't have a food processor.) 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 the crust is done. (Just before using the sauce, stir in the rest of the olive oil and season to taste with salt and pepper.)

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 meal, 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). Bake crust on a pizza stone (on a covered grill or in the oven) 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.

South Beach Diet / Low-Carb Diet Suggestions:
This pizza would be approved for all phases of the South Beach Diet, and most other low-carb diet plans. It does contain some nutrient-dense foods like tomatoes and almonds, but the crust is relatively high in fat, so use portion control.It's also recommended to use low-fat Mozzarella for the crust and part-skim fresh mozzarella to top the pizza if you're making it for South Beach eating.

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