In his exploration of low carb alternatives for foods we love, the Nerd discovered a recipe for a pizza made using zucchini as a crust. This recipe uses no flour or even 'dough' in the traditional sense, so it is low in carbs (ridiculously low compared to traditional pizza).
We made the zucchini pizza for dinner Saturday evening, and I have to tell you that the pizza was better than we expected. The crust is not robust enough to pick up and eat with your hands, and of course it is not starchy like your typical flour-based pizza dough, but it is tasty and holds toppings well. This recipe also has the benefit of being low in carbs, which is good for us pre-diabetic people, or for people who just want to follow a low-carb diet.
Large raw zucchini, peeled and shredded (between 1.5-2 cups)
2 cups shredded mozzarella cheese
Preheat oven to 450 degrees.
Grease cookie sheet. [Note: we greased parchment paper placed on top of a pizza stone]
Peel and shred a large zucchini. Add the egg and cheese, and mix well using your hands. Spread the dough onto the pan/stone evenly (watch the
middle of the crust—it can be too thick) and bake for 15-30 minutes, or
until the crust is cooked. Let cool.
Makes a large crust (14")
Pizza sauce mixed with salsa to taste
Seasoned ground beef
Shredded cheddar, mozzarella and/or colby jack
Bake at 450 degrees for about 15 minutes.
I was very surprised to discover that I did not taste the zucchini - - all that you could taste is the toppings. Right at the perimeter of the pizza, at the edge which was not covered with toppings, it tasted a bit like an omelet (due to the egg content). All in all, it did not taste as bad as a healthy pizza should taste, and it tasted a whole lot better than Pizza Pizza's gluten free pizza.
I would gladly make this recipe again. The cheese makes it somewhat calorific, but the carbs are very low, so it's very easy to work into a menu plan.