This zucchini pizza crust has just renewed my long time affection for pizza. I will likely be making this once a week for the next year or two. This personal size pizza is full of veggies, low fat dairy, and some added protein with hemp hearts! I have tried a few version of zucchini crust pizza and I kept getting upset with the flimsy crusts. But I have finally perfected my recipe and I just had to share with you! The addition of hemp hearts and ground flax gives this pizza crust a nice 10 grams of protein, that is also low in carbs!
You might not know that deep down I am a pizza lover at heart! However, I got so tired of feeling so sluggish and uncomfortable after eating pizza made the traditional way. When I first became a vegetarian 15 years ago, I had no idea how to eat vegetarian, but I knew I wasn’t going to eat meat anymore. Well that made me a carb lover – pasta, pizza, baked potatoes, and cereal. All the usual culprits.
Well as you can imagine, I was always sluggish, even though I was happily eating pizza and pasta all the time! Now, I rarely have these treats. I have found new ways to enjoy these favorites, like this zucchini pizza, homemade marinara with spaghetti squash, and baked sweet potatoes loaded with veggie chili. Eating meat free has led me to a life of finding the beauty in vegetables, fruit, and beans/lentils. As an aside I do now eat fish, but I stick to a mostly vegetarian diet.
By the time I was in college, I was making more and more of my own food, planning meals around vegetables, eggs, beans, tofu and even started making my own veggie burgers. If you are interested in eating more of these foods, check out some of my favorite recipes! Crustless Quiche, Two Bean Chili, Crispy Baked Peanut Tofu and Sweet Potato Lentil Burgers!
Back to this zucchini pizza. It’s also going into my list of vegetable based favorites that I can enjoy whenever I like, since it’s such an easy recipe to throw together! I love to make pizza on thin lavash wraps, but this is a great change for me, as the crust is the perfect texture, full of veggies and it holds up well to toppings!
Zucchini Pizza Crust Spotlight
Zucchini is full of vitamin C! I don’t know about you but I’m always looking for a way to get my daily recommended dose of Vitamin C! I have found that every little action helps when it comes to keeping my immune system in tip top shape.
Zucchini is often recommended to people on a weight management plan, as it is low in calories and full of fiber. I love zucchini for how filling it is. There is no question why zoodles (zucchini noodles) have become all the rage, zucchini has a very mild flavor and can easily take the place of pasta; or in this case flour in pizza crust.
Zucchini Pizza Crust Recipe Tips
I try to make sure my food has a decent amount of protein, which is slowly digested by the body and thus helps you stay full longer. Well my secret to protein in this recipe is the addition of hemp hearts! I am pretty much obsessed with them, and highly recommend you get a bag to try. It won’t be long before you are sprinkling them in and on everything! Don’t believe me, check out this awesome Spinach Basil Pesto with hemp hearts – its vegan!
To shred the zucchini, you can either use a hand grater or a food processor with the shredding attachment. Either way you will find that there is quite a bit of water in the zucchini. You will need to ring out the water either in a few paper towels stacked together or using a mesh strainer and a wooden spoon. Either way you want to get as much of the water out of the zucchini as possible. This is the trick to a crispy pizza like crust!
Top this pizza with anything you like! I happen to love margarita style pizza, so I went for simple cheese and some roasted tomatoes and added parsley for a bit of color contrasting and flavor.
Zucchini Pizza Crust
- Preheat oven to 400.
- Shred zucchini. Remove excess liquid from zucchini by pressing it into mesh strainer or ringing it out with paper towels.
- Once zucchini is as dry as possible, spread out on a parchment paper lined baking sheet, sprinkle with salt, and bake for 10 minutes at 400 degrees.
- Remove the zucchini from the oven and place in a bowl.
- Add egg, mozzarella cheese, garlic powder, hemp hearts, and ground flax seeds. Stir until everything is combined.
- Spray the parchment paper with coconut oil. Add the dough to the parchment paper and press the dough out into a pizza shape crust. The crust will be thin but should not have any holes or gaps.
- Bake at 400 degrees for 20 minutes. Take out of the oven.
- CAREFULLY flip the crust to the other side, and bake another 5 minutes.
- Take out of the oven, add toppings and bake another 5 minutes at 400 degrees.
What About You
- Have you ever made zucchini pizza crust?
- Were you ever a vegetarian? What was your favorite dish to make?
- What is your favorite pizza topping?