Parmesan Zucchini Pizza Crust
Parmesan Zucchini Pizza Crust is a savoury, low-carb alternative to traditional pizza dough. Grated zucchini, Parmesan, almond flour, egg, and Italian herbs create a crisp-edged base ready for your favourite toppings.
Equipment
- Baking sheet
- Box grater
- Kitchen towel
- Mixing Bowl, Large
- oven
- Parchment paper
Ingredients
- 2 medium Zucchini coarsely grated
- 100 g Parmesan Cheese finely grated
- 100 g Almond Flour
- 1 large Egg
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Oregano
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper freshly ground
Instructions
For the Zucchini Crust
- Preheat the oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- Grate the zucchini coarsely.
- Place the grated zucchini in the centre of a clean kitchen towel.
- Gather the towel around the zucchini and squeeze firmly to remove as much moisture as possible.
- Transfer the drained zucchini to a large mixing bowl.
- Add the grated Parmesan cheese, almond flour, egg, garlic powder, dried oregano, kosher salt, and black pepper.
- Stir until the ingredients form a moist, dough-like mixture.
- Transfer the mixture to the prepared baking sheet.
- Press it into an even round approximately ¼ inch thick.
- Bake for 20 minutes until the centre is firm and the edges are golden and crisp.
For the Toppings
- Remove the baking sheet carefully from the oven.
- Spread the desired sauce and toppings evenly over the crust.
- Return the pizza to the oven.
- Bake for another 7 minutes until the toppings are hot and the cheese has melted.
- Let the pizza rest for 5 minutes before slicing and serving.
Notes & Wine Advice
Serving Suggestions
Top the crust lightly with tomato sauce, mozzarella, mushrooms, bell peppers, olives, or fresh basil. Serve it with our Classic Italian Caprese Salad or a leafy green salad for a complete meal. Avoid overly wet toppings because they can soften the vegetable crust.Recipe Notes
Removing moisture from the grated zucchini is essential. Squeeze it firmly in a clean kitchen towel until very little liquid remains. Spread the mixture in an even layer so the centre cooks at the same rate as the edges. Let the baked pizza rest before slicing so the crust can firm up.Variations
Replace the dried oregano with Italian seasoning or dried basil. Add chilli flakes for gentle heat or finely chopped rosemary for a stronger herbal flavour. Pecorino Romano can replace the Parmesan. For individual pizzas, divide the mixture into four smaller rounds and begin checking them earlier.Storage and Reheating
Refrigerate the untopped or finished crust in an airtight container for up to three days. Separate stacked portions with parchment paper. Reheat them in a hot oven or air fryer until warmed through and crisp around the edges. Microwave reheating will produce a softer crust.Wine Advice
A crisp Pinot Grigio complements the zucchini, Parmesan, and herbs. A dry Rosé is another suitable choice when the pizza is topped with tomatoes, peppers, olives, or fresh basil.Nutrition values
Calories: 285 kcal | Carbohydrates: 10 g | Protein: 18 g | Fat: 21 g | Saturated Fat: 6 g | Sodium: 650 mg | Sugar: 3 g