Zucchini Crust Pizza Recipe
- 2 cups shredded zucchini (1 to 1-1/2 medium), squeezed dry
- 1/2 cup egg substitute or 2 large eggs, lightly beaten
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 cups shredded part-skim mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 2 small tomatoes, halved, seeded and sliced
- 1/2 cup chopped onion
- 1/2 cup julienned green pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1. Preheat oven to 450°. In a large bowl, combine first four 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.
- 2. 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. Yield: 6 slices.
1 slice: 188 calories, 10g fat (5g saturated fat), 30mg cholesterol, 514mg sodium, 12g carbohydrate (4g sugars, 1g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 fat.
Reviews for Zucchini Crust Pizza
"I loved this crust and so did the family. I cook the harder veggies a bit first and everything is great when put together and finished. Next time however, I will double this and use two pans. Yummy!"
"This is a keeper recipe! I did make sure the zucchini was as dry as possible and pretty finely shredded (but not pulpy). I put it in the dry towel and squeezed out the water and then repeated again with another dry towel. I also used parchment paper without oiling and spread it a little bigger than 12". The Parmesan cheese helps crisp the crust so I added a little more as well. It came out as a crust but don't expect it to be like a bread crust. I will experiment with other toppings when I make it again (soon). Thanks for a great recipe!"
"For the people who say that this came out too wet... What I do when I make cauliflower crust is a microwave the vegetables for a few minutes to start to release the moisture then I let them cool. Then I put them in a towel and squeeze out as much water as I can get. That makes it very dry so you crust is very dry. With the zucchini you might not even have to heat it first you may be able to just squeeze it out in the towel once it's grated straight away..try that and im sure it will solve the issue! Oh..and with the cauliflower if you wanted to get at all crispy you have to make sure it's as thin as you can possibly get it on the pan and I'm sure it's probably the same with this flatten it out and make it as thin as possible and that should help it to crisp up"
"I could tell the crust was not going to crisp up after the first 8 mins...so I gave it an extra 5 at 450 degrees, and it was still wet at the end. The pizza piles we ate had good flavor, but were not serveable as slices at all. I think the culprit is too much egg, 3/4 cup seems like a lot. I even squeezed out the liquid from the zucchini even the recipe didn't say to, how soggy would it have been if I hadn't? Added pepperoni so the husband wouldn't roll his eyes and say, where's the meat?? Probably will not make again."
"I wouldn't title this a pizza or a crust. This is a quiche for sure. Crust is soggy and eggy. Wasn't a winner in our house."
"I was very pleasantly surprised with the outcome here. I have just started a new diet and very much miss pizza and decided to try this. I made a few variations by adding a thin coat of marinara sauce as well as some cilantro. This tastes very good. Next time I will use a little bit more olive oil to coat the pan because it really sticks, but overall, this was a winner."
"I used 3 eggs instead of egg substitute and added carrots broccoli. delicious."
"Can I use egg instead of egg substitute?"
""if you want to be happy for the rest of your life, choose an ugly woman to be your wife," my husband sings as he chews this "pizza". I don't know what you guys are talking about, but this was no pizza! Quiche - maybe. In my home in Denver Colorado, this was a doughy blob. It looked very pretty in the pan, but no way to get it out other than by folding it over (and exposing it's gooey under belly). I even took the high altitude into consideration. Fortunately, my family recognized how victimized I felt by this recipe and gulped it down with a smile plastered on their faces.The flavors seemed to blend well, but I'd certainly add more flour. I checked the recipe 2 or 3 times to see if I read it incorrectly.Other songs that were hummed while eating this experiment:'Beauty's only skin deep' and the like."
"Pretty good. It's something different from our normal eating routine, so that was nice! It definitely has a quiche like quality. As another reviewer suggested, I squeezed out my zucchini with a clean dish towel. Next time I think I would put some garlic in the crust. Also, use parchment paper, NOT wax paper... otherwise grease/corn meal your pan crazy well!"
"Crust was way to wet. After baking middle remained doughy. The flavor was strange. Terrible!"
"We loved this recipe! Used my "zoodle maker" (like a julienne/mandoline shredder) to shred the zucchini as well as other veggies in the pizza. Also added some mushrooms & one cooked & crumbled Italian sausage, increased onion & green pepper to 1 whole of each. Used fresh herbs from the garden instead of dried. Used 1 c mozza & 1 c cheddar as I didn't have enough mozza. Also cut the salt in the crust to 1/4 tsp salt & added 1/4 tsp Mrs. Dash. Did use parchment paper to cover the pizza stone, sprayed with oil, & a light sprinkle of cornmeal. This recipe is a keeper!"
"I wanted a firmer "crust" so I shredded 5 medium zucchini, mixed the shreds with 1 teaspon kosher salt and let it sit for 15 minutes. I then put all in a clean dish towel and squeezed out all of the liquid (there's a lot!!!). I got about 3 cups of drier zucchini. I proceeded with the original recipe except I used 1/3 cup AP flour and 1/3 cup white whole wheat. I baked the "crust" for 10 minutes and then added the toppings and baked it for an additional 20 minutes. SOOOOOO delicious!Next time I will use some fresh garlic!"
"Absolutely delicious!! We loved it and I'm definitely making it again!!"
"After reading comments, I decided to grease and put corn meal on my pan. Came out quite nicely. Added black olives and fresh mushrooms. (And mozzarella cheese :-). Tasty way to use zucchini ! Also drained the shredded zucchini of some of it's moisture."
"Although easy to prepare and tasty, and it looked pretty in the pan, it was impossible to get out of the pan in any form that resembled a piece of pizza (yes, I sprayed it first).I didn't give up on this recipe. I made it again in a different pan with success.I also substituted fine corn meal for the flour, since I am sensitive to flour. It worked fabulously and actually I liked the taste much better."
"I replaced the all-purpose flour with 2tbs of chia seeds, with pleasing results. After spreading the zucchini in the bottom of the pan, I fixed the rest of the ingredients to give the chia seeds time to soften a little. It was the first time that I have used them in place of flour and I think it turned out great for a first-time trial recipe. ( Have used them in oatmeal!)"
"I also add some Italian turkey sausage"
"I made this last night and it was really good. i added fresh basil leaves and turkey pepperoni. The crust is a little eggy, almost like a giant pizza fritata. But the flavor was excellent! And yet another use for all my zucchini :)"
"3 eggs- 1/4 c of egg substitute is equal to 1 egg."
"If you want to use eggs instead of egg substitute - how many eggs do you use?"
"Wow!! I am gona try this for sure. One way or another I will get Hubby to eat zucchini. Although I made a mock pie a few years ago and he did not know the difference..Happyinny"