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Zucchini Crust Pizza (gluten-free, paleo)

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The worst part about my gluten allergies is not being able to eat pizza. I’ve been trying different ways to make pizza, they take some time but they are always worth it. You can make the crust from cauliflower or zucchini, the pizza comes out great! It is also a healthy option to cut down on the calories.

Further Food Commentary:

I’m quite familiar and a big fan of using cauliflower as a means of making pizza crust and after a bit of thought, it makes sense that zucchini would work equally well! Great creativity! In just one cup of zucchini, it contains 21 calories, boasting 24% of recommended intake of vitamin C and 43% of recommended intake of healthy eyesight promoting lutein and zeaxanthin. In addition, with the use of oregano, one obtains an excellent amount of vitamin K and manganese, which plays a role in reversing affect of ‘blood thinning’ medications.

By Nikki Nies, MS, Nutritionist
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Zucchini Crust Pizza (gluten-free, paleo)

Stars ( Reviews)

  • Prep Time:2 hours
  • Cook Time:50 minutes
  • Servings: 6

Ingredients

Parchment Paper

 

For crust:
6 cups of shredded zucchini
1/4 cup parmesan cheese
1 egg
1/2 cup mozzarella
1/4 cup rice flour (or any flour substitute)
salt and pepper (to taste)
1 teaspoon oregano

 

For Sauce:
1 can of diced tomatoes
1 garlic clove
chopped onions
1 teaspoon oregano
1teaspoon basil
1 teaspoon olive oil
salt and pepper (to taste)
1/3 cup cooking wine

 

Toppings:
1 red bell pepper
1/2 cup gluten free pepperoni
olives
mushrooms
2 cups mozzarella cheese
basil

Instructions

  1. Preheat oven 450F.
  2. Shred zucchini then place in bowl and microwave for 6 minutes. Let cool.
  3. To make the sauce, fry garlic and onions, then add tomatoes. Spice to taste, add basil and oregano, salt and pepper, and cooking wine.
  4. Once the zucchini is cold, place in tea towel to squish out moisture.
  5. Add parmesan cheese, egg, mozzarella, rice flour, salt, pepper and oregano.
  6. Press onto parchment paper and put in the oven until golden brown.
  7. Take out, add tomato sauce, mozzarella cheese, and the toppings. Place in oven again until the cheese has melted. Take out and add basil.
Preheat oven 450F. Shred zucchini then place in bowl and microwave for 6 minutes. Let cool. To make the sauce, fry garlic and onions, then add tomatoes. Spice to taste, add basil and oregano, salt and pepper, and cooking wine. Once the zucchini is cold, place in tea towel to squish out moisture. Add parmesan cheese, egg, mozzarella, rice flour, salt, pepper and oregano. Press onto parchment paper and put in the oven until golden brown. Take out, add tomato sauce, mozzarella cheese, and the toppings. Place in oven again until the cheese has melted. Take out and add basil.

Nutrition Information

Per Serving:  Calories: 279; Total Fat: 15g; Saturated Fat: 8g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 68mg; Sodium: 647mg; Potassium: 669mg; Carbohydrate: 18g; Fiber: 4g; Sugar: 7g; Protein: 20g

Nutrition Bonus:   Vit C: 61 %; Vit A: 493 %; Calcium: 75 %; Iron 6 %

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