This low carb zucchini crust pizza is a dish for those on a low carb diet that crave pizza. Pizza is normally not low in carbs because of the crust. However, this pizza uses zucchini as a base for the crust. It is definitely not the same as the real thing, but will surely satisfy that pizza craving! First, the zucchini is mixed with mozzarella and Parmesan cheese and seasoned. Then, the zucchini is pressed onto an oven safe skillet and baked until the crust is set. Meanwhile, the meat sauce is cooked consisting of marinara sauce and ground meat. The sauce is then layered on top of the zucchini crust along with cheese and pepperoni. The result is a pizza-like dish that is safe to eat for those on a low carb diet. Enjoy!

Cooking Tips for Zucchini Crust Pizza

To ensure your zucchini crust pizza comes out perfectly, start by selecting the right zucchini. Look for firm, medium-sized zucchinis that are not too watery. After grating the zucchini, be sure to squeeze out as much moisture as possible. This step is crucial because excess water can make the crust soggy. Use a clean kitchen towel or cheesecloth to wring out the grated zucchini. When mixing the zucchini with the cheese and seasonings, don’t be afraid to personalize the flavors. Adding garlic powder, Italian seasoning, or even a pinch of red pepper flakes can elevate the taste. For the baking process, preheat your oven to a high temperature, around 425 degrees Fahrenheit. This helps the crust crisp up nicely. Once the crust is in the oven, keep an eye on it. Every oven is different, and you want to catch it just as it turns a light golden color. After baking, let the crust cool slightly before adding your toppings. This will help prevent the sauce from soaking into the crust.

Serving Suggestions and Variations

This zucchini crust pizza is versatile and can be customized in a variety of ways. For a lighter option, skip the meat and load up on your favorite vegetables. Bell peppers, mushrooms, and spinach are excellent choices that add both flavor and nutrition. If you’re in the mood for something different, consider using pesto instead of marinara sauce. It adds a fresh and vibrant taste that pairs well with the zucchini. When it comes to cheese, feel free to mix it up. Try using feta or goat cheese for a tangy twist. As for serving, this pizza can be cut into small squares for appetizers or served as a main dish with a side salad. A dollop of sour cream or a sprinkle of fresh herbs like basil or oregano can enhance each slice. If you have leftovers, they can be stored in an airtight container in the fridge for up to three days. Reheat in the oven for the best texture, or pop it in the microwave if you’re short on time.

Frequently Asked Questions

Can I use other cheeses instead of Parmesan?

Sure, you can swap Parmesan for other hard cheeses like Pecorino Romano or Asiago. Just keep in mind that the flavor and texture might change a bit.

What can I use instead of ground turkey?

Any ground meat works great in this recipe, like beef, chicken, or even plant-based options like lentils or mushrooms for a vegetarian twist.

How do I store leftovers?

Store any leftover zucchini crust pizza in an airtight container in the fridge for up to three days. Reheat it in the oven to keep the crust crispy.

Can I make the zucchini crust ahead of time?

Yes, you can prepare the zucchini crust ahead and keep it in the fridge for a day. Just bake it right before adding the toppings for best results.

What are some good toppings for this pizza?

You can add any of your favorite toppings like bell peppers, olives, or mushrooms. Just remember to keep the toppings low carb to stick with the theme.

Low Carb Zucchini Crust Pizza

Liza Agbanlog

Low carb zucchini crust pizza brings a satisfying crunch with every bite, topped with savory turkey, gooey mozzarella, and zesty pepperoni for a flavor-packed treat.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Servings servings

Calories 550 kcal

Ingredients

1 medium zucchini cut into small strips
1/2 cup Parmesan cheese grated
1 egg
1 tsp garlic powder
1 tsp Italian seasoning
1 1/2 cup mozzarella shredded
1/2 lbs ground turkey or your favorite ground meat
1 cup marinara sauce
150 g pepperoni slices
Parsley for garnish optional

Instructions

Preheat oven to 400 F.
Place zucchini strips on paper towels. Sprinkle with salt and let stand for 10 minutes. Squeeze as much water from the zucchini as possible.
In a large bowl, mix the zucchini, Parmesan cheese, egg, garlic powder, Italian seasoning and 1/2 cup of mozzarella.
Grease an oven safe skillet and press the zucchini onto it.
Bake zucchini the oven for 20 minutes.
Meanwhile, cook the ground beef on medium-high heat. Mix in the marinara sauce.
After baking the zucchini, spread the marinara mixture on top of the zucchini crust. Add a layer of mozzarella cheese. Then add the pepperoni.
Return to the oven and bake for an additional 10 minutes, until the cheese is bubbly.
Allow to cool and garnish with parsley.

Notes

Recipe Adapted: Kendra's Treats

Nutrition

Serving: 1gCalories: 550kcalCarbohydrates: 10gProtein: 40gFat: 35gSaturated Fat: 15gCholesterol: 120mgSodium: 1200mgFiber: 2gSugar: 3g

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