Zucchini Pizza (keto, gluten-free)
It's very easy to make zucchini pizza base with just 4 ingredients. Gluten-free and ketogenic pizza in 30 minutes!
Ingredients
- 450 g grated zucchini 3 medium sized zucchinis
- 4 eggs medium
- ½ cup coconut flour 60g
- 1 tsp salt
Topping:
- I used keto ketchup, pepperoni, mushrooms and cheese.
Instructions
Zucchini Pizza Crust:
- Preheat the oven to 180°C (350°F).
- Grate the zucchini and squeeze out excess water, either by hand or with a cloth. If you don't want to bother with squeezing, spread the grated zucchini on the baking tray and cook for 15 min until the water evaporates. Place the zucchinis, which have been drained of excess water, into a mixing bowl.
- Add eggs, cheddar, coconut flour and salt. Mix all ingredients thoroughly.
- Spread the dough thinly on baking paper or silpat.
- Bake in the preheated oven for about 15-20 minutes without adding any toppings. You should cook it until it is lightly browned.
Add the Toppings:
- When you take the pizza crust out of the oven, put the pizza sauce and any toppings you want on it and put it back in the oven. At this stage you can increase the temperature to 200°C (400°F).
- Bake for about 10 minutes until the cheese melts.
Notes
- With these ingredients, you have a large thin-crust pizza the size of a baking tray.
- Each slice of the zucchini pizza crust, which consists of 12 slices, contains 2 grams of net carbs. (The toppings are not included in the carbohydrate calculation.)