Low Carb Zucchini Pizza

Enjoy all the flavors of a conventional pizza without the carbs! This version even has hidden vegetables in the crust – who said pizza couldn't be healthy? The zucchini, eggs, and cheese make the crust nutritious, yummy, and quite moist. So this is pizza is better enjoyed with knife and fork.

USMetric

servingservings

Ingredients

Pizza crust

• 1½ lbs 650 g zucchini, shredded
• 2 2 eggeggs
• 1 cup (4 oz.) 240 ml (120 g) shredded cheese
• 1 tsp 1 tsp baking powder
• 1 tsp 1 tsp ground black pepper
• 1 tsp 1 tsp dried oregano

Topping

• ½ cup 120 ml tomato sauce
• 2 cups (8 oz.) 475 ml (220 g) mozzarella cheese, shredded
• 3 oz. 85 g pepperoni
• 4 oz. (¾ cup) 110 g (180 ml) green bell pepper, slicedgreen bell peppers, sliced
• 2½ oz. (½ cup) 70 g (130 ml) olives
• 1 tbsp 1 tbsp dried oregano or dried basil

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Making low carb simple

Instructions

• Preheat the oven to 430°F (220°C). Rinse the zucchini but don't peel. Shred and squeeze out excess liquid.
• In a large bowl, mix the zucchini with the rest of the ingredients. Combine to a smooth batter.
• Spread out the batter on a baking sheet lined with parchment paper. Use a spatula to create a thin and even pizza crust.
• Bake in the middle of the oven 15-20 minutes or until light brown.
• Spread the tomato sauce over the crust and top with cheese. Add pepperoni, sliced bell pepper, and olives. Sprinkle oregano or basil on top.
• Bake on the middle rack for approximately 15 minutes or until the cheese has melted and is light golden brown.