Tuesday, November 17, 2015

I’m constantly experimenting with recipes that allow me to have my fill of a delicious meal without turning up a number I don’t like on the scale. I love to indulge but I hate the way it makes my body feel when I overdo it. So when I happened upon this recipe for zucchini pizza crust on Pinterest, I purchased all the ingredients before my drive home from work that night.

What I love about this crust, aside from it being delicious, is that it’s simple. I’ve tried cauliflower crusts before and always found them to take too much time to prepare for a work night and all too easy to mess up.

The recipe from My Humble Kitchen goes as follows:


  • 8 cups shredded zucchini
  • 1 cup shredded cheddar cheese
  • 2/3 cup flour (sub almond flour)
  • 2 cloves garlic, pressed or minced
  • 3 tsp dried oregano
  • 1 tsp basil
  • 2 eggs, beaten
  • 1/2 tsp salt


  • Preheat oven to 550F with a pizza stone pre baking in it.
  • In a large bowl, toss the zucchini with 1 teaspoon coarse salt and set aside for 15 minutes. 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.
  • 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.
  • With your hands, incorporate all of the ingredients together.
  • 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.
  • 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.
  • 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.
  • 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.
  • Top the pizza with sauce and any additional toppings that you’d like.
  • 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.

Last night, I used what I had on hand to top my pizza- some pesto, dollops of goat cheese, grape tomatoes and some spring mix. But the great thing about this recipe is you can pretty much add whatever you please since the crust is going to save you so much more on calories than traditional crust.

Below was the final product of my dinner – I ate half and was very satisfied. (Make sure you have some parchment paper on hand – I realized too late that I was out!)
1zucchini piza
Comment: What did you think of this recipe? Does it look like something you’ll try making? Let us know what you’d top yours with! 

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