Best 4 Zucchini Crust Pizza Recipes
Craving a crispy, flavorful pizza without the guilt? Look no further than zucchini crust pizza! This innovative dish combines the delicious taste of pizza with the healthy benefits of zucchini, making it a perfect option for health-conscious individuals and pizza enthusiasts alike.
With its simple and easy-to-follow recipes, this article presents a variety of zucchini crust pizzas, each offering unique toppings and flavor combinations. From the classic Margherita, bursting with juicy tomatoes and melted cheese, to the savory Pesto Zucchini Pizza, featuring a flavorful pesto sauce and grilled zucchini, there's a recipe to satisfy every palate.
For those seeking a spicy kick, the Spicy Zucchini Pizza, topped with zesty chili peppers and succulent shrimp, promises an explosion of bold flavors. Alternatively, the Vegetarian Zucchini Pizza, adorned with an array of colorful vegetables, caters to vegetarians and vegetable lovers.
Whether you're a seasoned pizzaiolo or a novice home cook, this article provides all the necessary guidance, including step-by-step instructions, helpful tips, and stunning images, empowering you to create a delectable zucchini crust pizza in the comfort of your own kitchen.
ZUCCHINI CRUST PIZZA
My mother-in-law shared the recipe for this unique pizza with me. It's just right for brunch, lunch or a light supper. Loosen the nutritious zucchini crust from the pan with a metal spatula. -Ruth Denomme, Englehart, Ontario
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 slices.
Number Of Ingredients 12
Steps:
- Preheat oven to 450°. In a large bowl, combine first 4 ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Transfer to a 12-in. pizza pan coated generously with cooking spray; spread to an 11-in. circle., Bake until golden brown, 13-16 minutes. Reduce oven setting to 400°. Sprinkle with remaining mozzarella cheese; top with tomatoes, onion, pepper, herbs and remaining Parmesan cheese. Bake until edges are golden brown and cheese is melted, 10-15 minutes. Sprinkle with chopped fresh basil, if desired.
Nutrition Facts : Calories 188 calories, Fat 10g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 514mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic Exchanges
ZUCCHINI-CRUST PIZZA WITH GOAT CHEESE AND PROSCIUTTO
This recipe is sponsored by Target. Zucchini-crust pizza can sometimes be a bit of a letdown, too soggy or bland. I add garlic and Parmesan to my crust for an extra layer of flavor and then I cook it twice, flipping halfway through to ensure a crispy crust that can stand up to toppings and not flop over when you pick it up.
Provided by Megan Mitchell
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Line a large baking sheet with a silicone baking mat and liberally spray with cooking spray.
- Grate the zucchini on the small holes of a box grater to yield about 2 cups. Place in a clean kitchen towel and squeeze out the liquid.
- Place the zucchini in a medium bowl. Stir in the mozzarella, Parmesan, almond meal, egg, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Transfer the mixture to the prepared baking sheet and press into a 10- to 11-inch round. Bake until golden brown and the edges begin to crisp up, about 15 minutes.
- Use a spatula to lift and loosen the zucchini crust from the baking mat. Place a piece of parchment on top of the crust. Cover with an inverted baking sheet and flip to invert the crust.
- Bake until golden brown with crispy edges, 5 to 8 minutes.
- Immediately top with chunks of the goat cheese so they start to soften and melt. Dollop with the pesto and top with the prosciutto and basil. Finish with a sprinkle of Parmesan and black pepper. Cut into triangles or squares.
GLUTEN FREE ZUCCHINI CRUST PIZZA (DELICIOUS!)
I got this from Whole Approach.com, submitted by Ruth Denomme. The only thing I changed was using pizza sauce instead of the tomatoes. Even the zucchini haters liked it and it tastes like a regular pizza crust. We did have to eat it with a fork though, bcz the crust isn't as firm as regular crust.
Provided by WI Cheesehead
Categories Cheese
Time 28m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450°. In a bowl, combine zucchini, eggs and Parmesan cheese; mix well.
- Add flour and salt; stir well.
- Spread onto the bottom of a 12-in. pizza pan (or a jelly roll pan) coated with nonstick cooking spray.
- Bake for 8-13 minutes. Reduce heat to 350°.
- Remove pizza and sprinkle with mozzarella, tomatoes, onion, green pepper, oregano, basil and Parmesan cheese.
- Bake at 350° for 15-20 minutes or until onion is tender and cheese is melted.
ZUCCHINI CRUST PIZZA
Steps:
- Pizza Crust: 1. Preheat oven to 550F with a pizza stone prebaking in it. 2. In a large bowl, toss the zucchini with 1 teaspoon coarse salt and set aside for 15 minutes. 3. Squeeze the excess moisture out of the squash by wrapping it up in a clean tea towel or piece of cheese cloth and wringing it out, discarding the water. 4. Once all of the excess moisture has been wrung out and discarded, place the shredded zucchini back into the bowl and add the cheddar cheese, flour, garlic, oregano, basil, eggs, and salt. 5. With your hands, incorporate all of the ingredients together. 6. Place the zucchini mixture onto a piece of parchment paper at least 15" in diameter, set on something solid that will make it easy to transfer into the oven. 7. Using your fingers, spread the zucchini crust mixture to form a circle about 14" in diameter, 1/2" thick. Pinch the edges up so that it forms a nice crust. 8. Once the pizza crust has been shaped, transfer the crust on the parchment paper onto the heated pizza stone in the oven. Bake for 8 minutes or until the crust starts to brown. 9. Once the zucchini crust has baked for 8 minutes, transfer the pizza on the parchment paper out of the oven, onto the solid surface you used before. 10. Top the pizza with sauce and any additional toppings that you'd like. 11. Once the toppings are on, transfer the pizza on the parchment paper back onto the heated pizza stone in the oven and bake for an additional 4 minutes. Homemade Pizza Sauce 1. In a large heavy bottomed sauce pan, add the tomatoes, olive oil, garlic, oregano, thyme, and salt. 2. Bring to a boil, breaking up the tomato. Lower the heat, then simmer for 15-20 minutes. 3. Once simmered, puree all of the ingredients in a blender.
Tips:
- Use a food processor or blender to finely grate the zucchini. This will help the zucchini crust to hold together better.
- Squeeze as much excess moisture out of the grated zucchini as possible. This will also help the crust to hold together better.
- Use a variety of cheeses in your pizza crust. This will give the crust a more complex flavor.
- Don't overload the pizza crust with toppings. This will make it difficult to cook evenly.
- Bake the pizza crust for 10-12 minutes, or until it is golden brown and crispy.
Conclusion:
Zucchini crust pizza is a delicious and healthy alternative to traditional pizza. It is easy to make and can be customized to your liking. With its crispy crust and flavorful toppings, zucchini crust pizza is sure to be a hit with your family and friends.
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