Gluten Free Zucchini Pizza Crust
This gluten free Zucchini Pizza Crust is easy to make with just a handful of ingredients. Plus, it's a delicious way to eat more vegetables! Zucchini Pizza Crust is a gluten free alternative to traditional pizza dough, and it tastes better than cauliflower pizza crust. Zucchini lends itself well to pizza crust because it doesn't have a strong taste. It lets your toppings be the star. The zucchini pizza crust has a mild taste of zucchini and parmesan. It's more appealing than cauliflower.
Servings 2 people
Ingredients
- 2 ½ cups shredded Zucchini 2 large Zucchini
- 1 Egg
- ½ cup Gluten Free Flour
- ½ cup grated Parmesan
- ½ teaspoon Oregano
- 2 cloves of Garlic
- 1 tablespoon Garlic Butter (Optional) I used Trader Joes
- ⅓ cup Tomato Sauce
- 1 cup grated Fresh Mozzarella
- 6 leaves of fresh Basil
Instructions
- Heat your oven to 425 degrees.
- Use either a grater or a food processor to shred your zucchini. You want 2 ½ cups of shredded zucchini.
- Place the shredded zucchini on cheesecloth or a clean kitchen towel.
- Gather the fabric around the zucchini, and twist the zucchini pushing the water out of the zucchini. You want to get about ½ cup of liquid out of the zucchini. Discard the excess liquid.
- Pour the zucchini into a bowl and add the egg, gluten free flour, Parmesan, and oregano. Either finely chop the garlic or run it though a garlic press, and add it to the bowl.
- Stir everything together with a fork until everything is evenly mixed. The "dough" should be moist but not sticky. Add additional gluten free flour if necessary.
- Pour the "dough" out onto a parchment lined baking sheet and spread it out into a 10 inch circle with even thickness.
- Bake the zucchini pizza crust at 425 degrees for 20 minutes, placing it on the lowest rack of your oven. You want the crust to be slightly browned.
- Add your pizza toppings. I added about ⅓ cup of tomato sauce and 1 cup of shredded fresh mozzarella.
- Melt the butter and then brush any exposed crust with the butter. This is optional.
- Bake the pizza for 12-15 minutes on an upper rack of the oven, until the cheese is lightly browned.
- Top with the basil and serve right away.
Notes
I used fresh mozzarella that I grated. Fresh mozzarella has more moisture, and the crust would probably be crispier if you used pre-shredded mozzarella. The cheese is a matter of personal preference. Even with the fresh mozzarella, the crust wasn't soggy and it could easily be picked up without being floppy.
When I added the toppings to the pizza, I also brushed the naked edges of the crust with some melted garlic butter. This helps the edges of the dough to get crispy and golden brown, while adding extra flavor. I used some Trader Joes garlic butter, but you could also add some finely chopped garlic to some melted butter.
The pizza toppings are totally up to you. I made a classic margarita pizza, but you can add any toppings you like!
