Zucchini Pizza Crust

Zucchini Pizza Crust

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Servings:

Calories: 282kcal

4 cups grated then chopped fresh zucchini one large zucchini about a foot long, or several smaller ones
1/2 cup finely grated low-fat Mozzarella cheese
5 tbsp almond meal
3 tbsp finely grated Parmesan
1 tsp dried oregano
1/2 tsp garlic powder
1 egg beaten
pinch of salt

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Preheat grill or oven to 450 degrees
Grate zucchini, using a food processor or the large side of a hand grater, then chop the grated zucchini
Place the chopped zucchini in a microwave-safe bowl and microwave on high for about 5 minutes
Drain the cooked zucchini into a colander that's lined with cheesecloth or a kitchen towel
Let zucchini drain until it's cool enough to handle
When zucchini is cool, squeeze out as much water as you can and place the zucchini in a bowl
Add the finely grated Mozzarella, almond meal, Parmesan, dried oregano, garlic powder, salt, and beaten egg and stir until the ingredients are combined
Spray a baking sheet with olive oil or nonstick spray and divide the crust mixture into two balls
Use your fingers to press out the crust mixture into two circles, being careful not to make the edges too thin (or they will burn)
Bake crust on a pizza stone (on a covered grill or in the oven) just until the crust is firm and starting to brown (about 12-13 minutes.)
You can also bake this in the oven without a pizza stone, but it will take a little longer to cook

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