Description
Easy, grain-free 4 ingredient zucchini pizza crust. It’s not mushy, holds all of your favorite toppings and you can actually pick it up! This is the best SCD legal crust we’ve tried yet!
Ingredients
Scale
1 lb zucchini- shredded
1 cup SCD legal shredded cheese (I usually use a combo of parmesan, cheddar and or provolone)
3 large eggs
1/2 scant cup coconut flour
1/2 tsp salt
Any other spices you may like: fresh basil, Italian seasoning, pepper, garlic powder
Instructions
- Heat oven to 350 degrees. Prepare 2 baking sheets with parchment paper sprayed lightly with olive oil.
- Shred zucchini and sprinkle it with salt.
- After a few minutes, squeeze all of the liquid out of the zucchini.
- Spread the zucchini shreds out evenly on a baking sheet and pop in the oven for 10-12 minutes, allowing the zucchini to dry out a bit. (This helps to eliminate even more liquid)
- Combine the dried-out zucchini with the other ingredients. The ‘dough’ should be moist, but with NO visible liquid. If there is any visible liquid present, add more coconut flour 1/2 Tbsp at a time until it is all absorbed.
- Separate into 5 equal portions for 6-7″ mini crusts or 2 portions for large 10-12″ crusts.
- Bake at 350 degrees for 15 minutes or until the crust is firm and the top is golden brown. Flip the crusts and bake for a few more minutes to dry out the bottom side (if desired).
- Top with pizza sauce and your favorite toppings. Pop back in the oven for 3-4 minutes or until the cheese melts. Enjoy!
Notes
These crusts freeze very well! Just seal them in an airtight container. To reheat, I usually just pop the crusts in the oven while it is pre-heating and I prepare my toppings.
- Prep Time: 20
- Cook Time: 15