Pass Me that Low Carb Pizza Crust

I think I found my new favorite veggie pizza crust option: Zucchini Pizza Crust. I’ve tried my hand at a cauliflower crust and sweet potato almond crust. Naturally it’s time I try zucchini. I finally bought nutritional yeast to test out (and warning — I foresee this on my popcorn), so I decided to do a 1:1 ratio of nutritional yeast to parmesan. I also recently made a parchment paper investment, and this was worth it; it made for an easier transfer of the crust baking sheet to cutting board and was non-stick. I really like veggie curst options, but usually they’re loaded with cheese as the binding agent. I thought this was still quite “cheesy” without all the extra cups and the egg worked just fine to keep this like a true crust. I’m definitely setting up for a breakfast pizza — stay tuned for brunch tomorrow!

Ingredients (makes 1 crust; serves 3).

2 c grated zucchini (from 1 medium zucchini)
1/4 c almond flour
1 egg, beaten
1 T nutritional yeast *
1 T grated parmesan *
1/4 t garlic powder
1/2 t basil
1/2 t oregano

* Note: you can use 2 T nutritional yeast (for a true dairy-free version) or use 2 T parmesan. If you decide to go with one, just omit the other completely.

Directions.

Preheat oven to 425º F. Line a baking pan with parchment paper.
Combine all ingredients in a medium bowl using your hands or a fork and mix well so egg is distributed.
Transfer to lined baking sheet and again using your hands or a fork, press zucchini to form a crust so the crust is the same thickness throughout.
Bake for 12-15 min until curst is cooked through, solid and just beginning to brown.
Remove from oven and add your favorite toppings.
Enjoy!