So, it’s not that I don’t love regular pizza crust. Unfortunately wheat, in large amounts, does not agree with me (I don’t have Celiac, but a fructose intolerance makes the fructan in wheat a doozy!). I used to get a serious pizza nosh on but the joint and muscle pain the next morning sent me searching for an alternative. I tried several cauliflower crusts but there was just too much, well, cauliflower flavor. Knowing the key to making crusts or crackers out of vegetables was that the vegetable had to be one where much of the natural juices could be drawn out got me to thinking about zucchini. We already used zucchini as a fairly flavor neutral noodle substitute, so I figured it would work with a pizza crust too. With a little fooling around I finally found a mixture that enabled me to pick up the pizza but wasn’t too quichy. It also holds together pretty well to have leftovers the next day (albeit it’s a little less firm). It even passed the Grumpy Kevin/husband test. Winner! It’s even perfect for those Paleoers that eat dairy and eggs.
For the crust:
- 4 medium organic zucchini (wash thoroughly and peel if not organic)
- 1 tsp salt
- 1/2 cup of shredded cheese (mozzarella, cheddar, etc.)–can be reduced to 1/4 cup in pinch
- 2 beaten eggs
- 3 TBSP almond flour
- 1 tsp baking powder
- Feel free to add other spices according to your toppings, like basil, onion, rosemary, oregano, etc.
For the sauce: (This makes a large batch, so freeze it up in smaller servings and you’re ready to go for next time!)
- 28 oz stewed tomatoes (boxed, organic if possible to avoid BPAs)
- 10 oz tomato sauce
- 1 TBSP tomato paste
- 1 shallot or 1/4 onion, minced
- 1 clove of garlic, peeled, mashed, and minced
- 1 tsp dried oregano
- 1/4 tsp crushed red pepper
- 1 tsp balsamic vinegar
- black pepper and salt to taste
Go wild. Anything you’d put on normal pizza!
- blanched brussel sprout leaves
- parmesan, Asiago, chevre, feta, mozzarella cheese
- sliced tomato
- greens (arugula, watercress)
- Cooked meats
Combine all of the sauce ingredients in a pan, bring to a boil, and let simmer, stirring occasionally.
Preheat oven to 375 degrees with the rack in the middle of the oven.
Finely shred the zucchini, place in a colander lined with cheesecloth, and sprinkle with the salt. Toss and let sit 10 minutes. Wrap up the end of the cheesecloth (or thin dishtowel), twist, and squeeze out all of the juice you can muster. Alternatively, you can squeeze with your hands, but you’ll get more juice out with the cheesecloth/towel method.
In a bowl, mix the zucchini, cheese, eggs, almond flour, and baking powder. Mix well.
Spread the zucchini mixture on a parchment lined cookie sheet and pop in a 375 degree oven for 30 minutes. Cut the pizza crust ‘sheet’ into more manageable squares (I usually do 8) and gently flip them over. Return to the oven for 20 minutes.
Top with sauce and desired toppings and cook briefly to melt topping cheese. Alternatively use pesto or brush the crust with other oils instead of sauce (olive oil, basil oil, walnut oil, etc.).
Perfecto! Pizza sans guilt! Bonus…loads of antioxidants, vitamins, and no wheat induced trauma! Nosh on people, nosh on!