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Zucchini Pizza Crust



I had pinned a recipe for cauliflower pizza crusts, but had put off trying it because I’m not a big cooked cauliflower fan. Then I found this recipe for zucchini pizza crusts and since I like zucchini and I froze a ton from our garden this summer, I opted to try this one instead. 

Honestly, I was very leery that it wouldn’t turn out (as was the hubby), but it was super good! You could taste the zucchini, but only a little bit and it gave a similar consistency to a thin crust pizza. Plus, with lots of sauce and cheese, the kids won’t be any wiser 😉 Definitely a keeper; I love that it’s a great low-carb and veggie-full way to eat pizza. 


Zucchini Pizza Crusts
4 cups zucchini, shredded
1/2 cup mozzarella, shredded
1/4 cup parmesan cheese, grated
1 egg
1 teaspoon  oregano or Italian seasoning
salt and pepper

Microwave zucchini on high for 6 minutes, let cool and then squeeze out as much moisture as possible. Mix the zucchini, mozzarella, parmesan, egg, oregano, salt and pepper. Press the mixture onto a baking mat or parchment paper-lined baking sheet and bake at 450 F for 15-20 minutes, until lightly browned. 

Top with your favorite sauce, cheese and toppings, and bake for another 5-10 minutes until the cheese is melted.