Dairy-Free, Entrée, Gluten-Free, Italian, Lightened Up, Vegetarian

Pass Me that Low Carb Pizza Crust

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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.

  1. Preheat oven to 425º F. Line a baking pan with parchment paper.
  2. Combine all ingredients in a medium bowl using your hands or a fork and mix well so egg is distributed.
  3. 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.
  4. Bake for 12-15 min until curst is cooked through, solid and just beginning to brown.
  5. Remove from oven and add your favorite toppings.
  6. Enjoy!

Adapted from Gluten-Free Homemaker‘s “Zucchini Pizza Crust.”


Nutrition for 1 serving (1/3 of the crust).
107 calories  •  7 g fat (57%)  •  5.7 g carbs (20%)  •  6.4 g protein (23%)  •  2 g sugar
* These are estimates based off specific products I used, i.e. 1 T nutritional yeast and 1 T parmesan, and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.

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