Ingredients
Still, a pizza should be anything but mushy. To achieve this, the zucchini rasps have to be dehydrated first by salting them and then squeezing them. You then pre-bake the quite unusual zucchini pizza crust. And, together with the toppings, continue baking again on the "other side".
You can use a bit of the cheese for the base and for the topping to your taste. However, mozzarella is perfect because of its consistency. I prefer buffalo mozzarella because it brings more flavor to the "crust" of the zucchini pizza. Add an egg and strong parmesan or pecorino - and our low-carb pizza crust is ready.
How to make Zucchini Pizza
Dear pizza-lovers: Ready, set, go! First of all, wash and grate the zucchini and put them in a kitchen sieve. Sprinkle with ¼ teaspoon of salt and let them soak for 10 minutes. Preheat the oven to 440°F/220°C.
Now, rinse the zucchini briefly with water and squeeze very well (!). Cut mozzarella into small cubes, and grate the pecorino or parmesan. Then, mix both kinds of cheese with the beaten egg and the squeezed zucchini shavings. Cover a baking sheet with baking paper and place a large cake frame or springform pan rim on it. After that, spread the zucchini cheese mixture thinly, using a spoon.
It's time to pre-bake the pizza base for 20 minutes and then carefully turn it out onto a second baking sheet with baking paper or remove the original baking paper. Season tomato sauce with the Italian herbs, and prepare ingredients for the topping. Refine the low-carb zucchini pizza with sauce, vegetables, and cheese, and bake again for approx. 15 minutes. Enjoy your pizza!
Top Tip
You can use everything as a topping. For example vegetabeles of your choice. We like mushrooms and peppers. Of course, ham or salami also fit.
Recipe Card
Zucchini Pizza
Ingredients
For the pizza dough
- 2 small zucchini, about 300 grams
- ¼ teaspoon (⅓ teaspoon) salt
- 50 grams (½ cup) mozzarella, preferably buffalo mozzarella
- 50 grams (½ cup) pecorino, or parmesan cheese
- 1 egg, medium
For the topping
- 4 tablespoons tomato sauce, should not be too runny!
- 2 teaspoons Italian herbs
- ¼ teaspoon (⅓ teaspoon) salt
- 80 grams (¾ cup) grated cheese
- vegetables, for topping, e.g. mushrooms, olives, peppers
Instructions
- Wash and grate the zucchini. Put them in a kitchen sieve, sprinkle with 0.25 teaspoon of salt and let them soak for 10 minutes. Preheat the oven to 440°F/220°C.
- Rinse the zucchini briefly with water and squeeze very well (!). Cut mozzarella into small cubes, grate pecorino or parmesan. Mix both kinds of cheese with the beaten egg and the squeezed zucchini shavings. Cover a baking sheet with baking paper. Place a large cake frame or springform pan rim on it; spread the zucchini cheese mixture thinly using a spoon.
- Pre-bake the pizza base for 20 minutes. Then carefully turn out onto a second baking sheet with baking paper or remove the original baking paper.
- Season tomato sauce to taste, and prepare ingredients for the topping. Top pizza with sauce, vegetables and cheese. Bake again for approx. 15 minutes.
Ingredient substitutions
Variations
Hopefully, you will like the result as much as we do! You can't really compare this zucchini pizza with a classic pizza you get in an Italian restaurant. But it is delicious. Believe me! And it's definitely something different, even if you are not actually on a low-carb diet, like us. If you are, you will find many other categories than pizza on the blog. How about this onion cake recipe for example. Or the low-carb waffles and the cheesecake?
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