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August 7, 2018

by Alyssa Rimmer

Low Carb Zucchini Pizza Crust

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This amazing zucchini pizza crust recipe uses almond flour to make a thin, healthy and delicious twist on a classic. Also gluten-, dairy- and grain-free!

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I can't even tell you how excited I am about this recipe! As someone who loooves pizza (like seriously I love it and could eat it every day), figuring out this recipe has made me so happy!

Because we're making a pizza crust that is actually healthy. Packed with fiber and vegetables, with a touch of protein and healthy fat. All while being gluten-free, grain-free and low carb.

I mean…does it get any better!?

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The Makings of our Zucchini Pizza

The idea for this zucchini pizza crust first came to me when I was eating one of my 5-ingredient zucchini fritters. I had piled it high with toppings and made into a “toast” of sorts, but I realized at that moment…

“Wait, this would make an amazing pizza!”

The first test, I just made the zucchini fritters into the shape of a pizza and baked it. While they were good, they were too eggy and reminded more of a thin frittata than an actual pizza. And you couldn't pick up the slices very well.

So I went back to the drawing board and decided to try adding in some grain-free flours. I used more almond flour and adding in some coconut flour to help absorb some moisture and hopefully make it more crispy. I also tossed in some nutritional yeast for flavor because cheesiness = deliciousness!

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The end result was this amazing zucchini pizza. It's thin, it's light, it's semi-crispy, it holds up to toppings and it actually tastes like pizza!

Would I say this pizza is the pizza to end all pizzas? Well, no.

It's definitely not your “standard” flour crust that is crispy and somewhat doughy. Not like my classic quinoa pizza crust recipe. This crust is more like a flatbread.

And since it's made with zucchini, it's not super indulgent.  You won't feel overly full or stuffed after eating this crust. You'll feel light, yet totally satisfied!

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The Ultimate Healthy Pizza

What I think you're going to love about this zucchini pizza is how simple the flavor is. It doesn't taste like zucchini (even Matt, my zucchini-despising BF liked it) and really can go with any sort of topping.

Since we're using nutritional yeast and Italian seasoning in the base, it definitely has an Italian twist to it! Which I personally love, but I get that's not everyone's style.

So if you're not feeling the Italian vibe, simply swap out the Italian seasoning with another spice or just leave it out all together!

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How to Top Your Healthy Pizza

Okay before you dive into this incredible recipe, let's talk toppings!

You really can't go wrong when it comes to pizza toppings, but I have a few favorite combos that might inspire you. I'm keeping them plant-based, but feel free to swap the proteins with some of your favorite animal proteins!

  • The Red Pizza: classic and simple, with a thin layer of tomato sauce, topped with cheese, sliced tomatoes and fresh basil.
  • The Green Pizza: my all-time favorite, with a layer of vegan pesto, topped with cheese, sauteed spinach, artichokes and mushrooms.
  • The White Pizza: another fun one that starts with a layer of hummus and is then topped with cheese and sliced vegetables (I like zucchini & tomato).
  • The BBQ Pizza: my twist on bbq chicken pizza, this one has a layer of barbecue sauce on the base, then is topped with chickpeas, tomatoes and sauteed onions.

…or top it your style!!

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More Healthy Pizza Recipes to try:

Low Carb Zucchini Pizza Crust

This healthy, gluten-free and low carb zucchini pizza crust is amazing! It's super easy to make, is packed with good for you ingredients and tastes just like the "real thing"!
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6 slices
Calories 127kcal
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4.1 from 20 votes

Ingredients

Instructions

  • Preheat the oven to 400ºF and line a baking sheet with parchment.
  • Add the zucchini into the center of a clean dish towel and squeeze out all the liquid. Once the water has been squeeze out, transfer it to a bowl.
  • To the bowl, add the flours, nutritional yeast and seasonings and stir until the zucchini and flours are evenly combined.
  • Add the eggs to the bowl and stir to form a sticky dough. Transfer the dough to the baking sheet and spread the mixture out using your hands to form a thing pizza shape (about 1/8" thick).
  • Bake on the center rack for 20 minutes, then flip and bake for another 10 minutes. Remove from the oven and top with your desired toppings, then bake for another 10 - 15 minutes until the toppings are cooked. Allow the crust to cool for 10 minutes before slicing and serving.

Notes

If making this vegan, replace the eggs with two flax eggs. The dough will be very sticky so make sure to also spray your parchment generously with cooking spray. For baking, bake for the entire 30 minutes on side, then flip and cook for another 15 before adding your toppings.

Nutrition

Calories: 127kcal | Carbohydrates: 8g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 224mg | Potassium: 267mg | Fiber: 4g | Sugar: 2g | Vitamin A: 215IU | Vitamin C: 11.1mg | Calcium: 58mg | Iron: 1.5mg

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. I love the crust. I am following a low fodmap diet so this recipe is a blessing. Approx. how many many calories are in 1/2 of the pizza?
    Thank you!

  2. I made this today. Delicious. I spread some pesto on the one and substituted the nutritional yeast with natural Parmesan and topped with fresh little pear tomatoes and sweet onions. ☺️

  3. Hi! Thinking of giving this one a try, but we can’t find nutritional yeast where I live, and I don’t have almond flour… Do you think oat flour would work? And can I leave the yeast out altogether? Thanks for your help!

    • I used quinoa flour and it worked, so I think oat flour would work too 🙂 And for the nutritional yeast, I’d use cheese if you can tolerate or just leave it out!

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