We’re talking zucchini pasta carbonara and shish kabobs and Mediterranean zucchini pastaand soup and breakfast fritters. And of course, PIZZA. This recipe is very similar to my cauliflower pizza crust, but the ratios have been adjusted to account for the extra moisture present in squash. It’s the perfect way to use up extra zucchini, just ask my kids.
I recommend serving it up with my no-cook homemade pizza sauce. Enjoy!
- 2 cups grated zucchini
- 4 tablespoons coconut flour (where to buy coconut flour)
- 4 tablespoons cassava flour (this is what I use)
- 1/2 cup mozzarella cheese (plus more for topping)
- 3 medium eggs
- 1/4 teaspoon unrefined sea salt (this is one of the brands I buy)
- 1 teaspoon onion powder (where to find it)
- 1 teaspoon Italian seasoning (homemade or store-bought)
- Pizza sauce and toppings (whatever you prefer)
- Place a large baking sheet in the oven and preheat to 450F
- Grind zucchini in food processor with salt, onion powder, coconut flour, cassava flour, cheese, and eggs.
- Using a silicone spatula, spread the mixture into the shape of a pizza crust on parchment paper. The crust should be 9-10 inches wide – any bigger and it will be challenging to flip. I like to make the edges a little thicker so that it looks like a traditional crust.
- Slide heated baking sheet under the parchment paper and place crust in the oven. Bake for about 15 minutes.
- Remove crust from oven and place a sheet of parchment paper over the top. With oven mitts on both hands, pull the parchment paper the crust is resting on toward you. It should be slightly off the baking sheet. Place one hand underneath the crust and one hand on top, then flip the crust and place it back on the baking sheet.
- Place the baking sheet back in the oven and bake for about 10 more minutes.
- Remove the crust from the oven and add toppings. Switch your settings from Bake to Broil and remove the pizza when the pizza is melted.