Zucchini Crust Pizza

I have no idea what the actual carb count is on this, but it can’t be too much.  After 3 weeks on this LCHF thing I wanted pizza, and this is what I came up with after lots of research.

Many of the zucchini crust recipes call for flour.  I chose to omit that step, and instead grate, salt and squeeze the zucchini.  Now, I’m sure it would have benefitted from more squeezin, but I was hungry, okay???


So I started with about 5ish cups of grated zucchini, salted and set aside.  After about 30 minutes, squeeze the daylights out of it.  Get all the moisture out that you can – a clean old t-shirt works great if you don’t have cheesecloth and honestly WHO has cheesecloth laying around?  Then combine that with about (all this is relative) 1/2 cup grated parmesan – that cheap stuff in the green topped can is fine; and egg, and about a cup of shredded mozzarella.  Mix it well, and prebake at 450 degrees for 15 minutes or so – it will start to brown.  Meanwhile, precook your toppings – we used sausage and mushrooms, and drained the sausage well.  I also wanted a bit of tomato, so I drained the heck out of some canned diced tomatoes.  Build your layers with the meat on bottom, wetter stuff like tomatoes on top, and top with more cheese – I repeated the parm and mozz.  Bake for another 15 minutes or so, still at 450.


As written, the crust is not going to be ‘pickup-able’.  This is definitely a fork pizza.  But the spousal unit says it’s good, so I’m thinking its a keeper.


Next time I think I will invest in some parchment paper; some recipes say that this helps the sticking.  Or, I can just do like I did this time and use a thin metal spatula to ease it off the pizza stone.  Give this a try, just once – you may find yourself a convert!



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