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Main mealLow carb, high fatVegetarianKetogenicBalancedDairy€€€

Crispy Zucchini and Almond Flour Pizza Crust

Name: Crispy Zucchini and Almond Flour Pizza Crust
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Ingredients: 500 g Squash, summer, green, zucchini, includes skin, raw; 50 g Flour, almond; 1 piece Eggs, Grade A, Large, egg whole; 40 g Cheese, parmesan, grated; 0.5 tsp Spices, garlic powder; 0.5 tsp Spices, oregano, dried; 0.25 tsp Salt, table, iodized; 60 ml Tomato, puree, canned; 100 g Cheese, mozzarella, low moisture, part-skim; 50 g Tomatoes, grape, raw; 1 handful Basil, fresh

Prepare a delicious and low-carb pizza with a zucchini crust, the perfect alternative to classic dough. This recipe guarantees a firm and crispy gluten-free base, full of vitamins.

Prep time20 min

Cook time25 min

Total time45 min

Servings2

Recipe

For the crust

Squash, summer, green, zucchini, includes skin, raw500 gFlour, almond50 gEggs, Grade A, Large, egg whole1 pieceCheese, parmesan, grated40 gSpices, garlic powder0.5 tspSpices, oregano, dried0.5 tspSalt, table, iodized0.25 tsp

For the topping

Tomato, puree, canned60 mlCheese, mozzarella, low moisture, part-skim100 gTomatoes, grape, raw50 gBasil, fresh1 handful

Vegetable grater,Clean kitchen towel,Baking sheet,Parchment paper

Per servingTotal

Calories:497.7 kcal995.3 kcal

Protein:30.9 g61.7 g

Carbohydrates:23.7 g47.3 g

Fiber:6 g12 g

Water:339.5 ml678.9 ml

Fat:31.2 g62.4 g

Micronutrients

Sugar:2.5 g4.9 g

Saturated fat:9.6 g19.1 g

Cholesterol:142.2 mg284.4 mg

Sodium:983.3 mg1966.6 mg

Potassium:1128.2 mg2256.3 mg

Calcium:679.5 mg1359 mg

Iron:3.1 mg6.1 mg

Magnesium:140 mg280 mg

Zinc:4.6 mg9.1 mg

Phosphorus:685.7 mg1371.4 mg

Vitamin C:48.2 mg96.4 mg

Vitamin A:217.5 µg435 µg

Vitamin D:0.8 µg1.6 µg

Vitamin B12:1.4 µg2.7 µg

Instructions

1Preheat the oven to 200 °C. Grate the zucchini and lightly salt it. Let it sit for 10 minutes, then place it in a kitchen towel and squeeze out all the excess water firmly. This is a key step for a crispy crust.
2In a bowl, combine the squeezed zucchini, egg, almond flour, parmesan, garlic powder, and oregano. Mix until you get a uniform mixture.
3Line a baking sheet with parchment paper. Spread the mixture into a circle shape (about 0.5 cm thick). Slightly thicken the edges.
4Bake the crust for 15–20 minutes, until the edges turn golden brown and the center is firm to the touch.
5Remove from the oven and spread the crust with tomato paste. Sprinkle with mozzarella and top with tomatoes.
6Bake for an additional 5–8 minutes, until the cheese is fully melted and slightly browned.
7Before slicing, let it rest for 5 minutes, then garnish with fresh basil.

Nutritional benefits

By using zucchini instead of wheat flour, this meal helps maintain more stable blood sugar levels and provides a high fiber intake for better digestion.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.