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Fork & Knife Pizza with Zucchini Crust (FM)
Recipes | January 05, 2016
*this recipe makes 3 servings – 1 for me and 2 for Jesse 🙂
Ingredients:
pizza crust:
4 medium sized zucchini, grated using food processor or blendor (makes about 3 cups after its grated)
1 egg, beaten
1/2 cup finely shredded mozzarella
3 tablespoon grated parmesan
5 tablespoon almond flour
1 tablespoon garlic powder
pizza sauce:
1 can of small diced tomato (do not drain)
3 garlic cloves, minced
1 tablespoon dried parsley
1 tablespoon dried oregano
1 teaspoon chili flakes (I used and extra 1/2 teaspoon for extra spice)
salt & pepper to taste
pizza topping:
1/4 cup fresh mozzeralla, chopped
fresh basil
Instructions:
- preheat oven to 450 degree F and line a baking sheet with parchment paper
- put the grated zucchini in a microwave safe bowl and microwave for 4 minutes, remove and place in a strainer lined with paper towels, let cool.
- in a medium sized sauce pan over medium-high heat drizzle a little olive oil and add minced garlic, let cook for 2 minutes until brown then pour in the diced tomatoes and season with parsley, oregano, chili flakes and salt/pepper to taste. Â Let come to a boil and lower the heat to low and cook approx 13-15 minutes until the juice is nearly gone.
- while the sauce cooks, press fresh paper towels on top of the zucchini to remove as much water as possible.
- in a medium sized bowl add the shredded mozzarella, the almond flour, the garlic powder and grated zuchhini and mix well. Â Add the beaten egg and mix until evenly distributed.
- portion out the zucchini into 3 even sized balls and form into pizza rounds on the paper lined baking sheet, each round should be pressed evenly so it’s about 1/4 inch thick (make sure it’s even around the edges so they don’t burn). Â Bake in oven for 25-35 minutes until browned across the top.
- once the crust is browned across the top, flip them over with a spatula and top each with sauce, fresh basil and fresh mozzarella, bake in the oven until the cheese on top is melted (about 5 minutes).
- you’ll need a fork and knife to enjoy this pizza dish but it’s so good, it doesn’t matter how you eat it 🙂
Macros Per Portion:
Calories: 274.8
Carbs:Â 19.7 g
Net Carbs:Â 13 g
Fat:Â 16 g
Protein:Â 16.5 g
Private Member |
looks so good!!!
tomorrows lunch!!!
Private Member |
How about a favorite button for the recipes? Just a thought…you do so much for us already Zuzka!
Private Member |
usa
Looks and sounds yummy. Zuzka, I would love to have the Add to Favorites link for recipes. 🙂
Private Member |
lake tahoe, nv, usa
Ok I’m adding it to our To Do List 🙂 We’re currently working on categorizing the recipes so that it’s easy to find them.
Private Member |
usa
Sounds great! Thanks, Zuzka for replying so quickly. You have the yummiest recipes that are so healthy. I’m am on the right track for the new year and I can’t live without my membership here. I’m slowly working on recruiting some of my friends. I have created a closed group Facebook page for daily healthy smoothies, healthy eating and exercise. They are coming around at their own pace. You have come a long way in the past 5 years and I greatly admire you. Have a wonderful weekend! 🙂
Private Member |
uk
hi Zuzka,
I am wondering, what is the best substitute to almond flour?
thanks x
Private Member |
I was wondering the same thing.
Is it possible to substitute almond flour with coconut flour?
Private Member |
has anyone actually made this yet? I’m wondering about the grating of the zucchini….Z says to “grate” it and in my mind that means like on a cheese grater. But she says you can put it into a blender or food processor and mine would turn it into more of a pulp…
So which is it? should it be more pulpy or more like grated cheese?
Private Member |
This was so good! Wicked easy to make, too, thanks for the recipe. Even my six year old ate it right up, love making a healthier version of his favorite food 🙂
Private Member |
2 years later and this is still one of my favs 🙂