Yes I have an out door pizza oven, but sometimes I feel like having a good low carb gluten free pizza.This pizza crust is made with grated zucchini. I tend to like it better then the cauliflower pizza crusts..
Here are the ingredients:
- 4 – 6 zucchini (4 large or 6 small you will be weighing the final product)
- 1/2 cup grated mozzarella (firmer mozz not fresh soft mozz)
- 1/2 cup freshly grated parmesan cheese
- 2 cloves garlic minced
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1/2 – 1 teaspoon crushed red pepper – optional
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs beaten
- 2/3 cup gluten free AP flour
Wash the zucchini and cut the ends off. I like to leave the skins on for color. Using a box grater, grate all the zucchini.
This is IMPORTANT!!!! Lay the zucchini on paper towels, give a light sprinkle of salt, let sit 10 minutes or so. Then you want to start pressing out all the moisture. I probably replace the paper towels four times, pressing each time. It’s amazing how much moisture will come out of the zucchini. Weigh the pressed out zucchini you will need 12 ounces for one pizza crust.
Gather the rest of your ingredients. I prefer to use a wedge of parmesan and a microplane and grate my own parm. You can use pre grated mozzarella or get the firmer mozz and use the box grater. Do not use the fresh soft mozzarella it will have to much moisture, save that one for the top of the pizza. Use fresh garlic and mince yoursel…. flavor is so much better then a jarred product.
Get a medium size bowl and start with your eggs. Put them in the bowl and give them a good whisk. Add the rest of the ingredients, using a wooded spin incorporate all the ingredients. Then get in there with clean hands working all the ingredients together.
Form your mixture into a ball, put in a smaller bowl and cover with plastic wrap. Refrigerate for 30 minutes.
This is a good time to pre heat your oven to 450* If you have a pizza stone place it on an oven rack in the middle of the oven. If you do not have a pizza stone you can use a pizza or baking pan.
Get a pizza pan or peel ready and cut a piece of parchment paper to fit.
Here I have a round pizza pan with parchment I have cut to fit, I have sprayed olive oil on the parchment using my misto. When you remove the zucchini dough from the refrigerator you may notice some liquid at the bottom of the bowl. A combination of egg and moisture from the zucchini. Leave this liquid in the bowl, remove your dough ball, and discard any liquid in the bowl. Pat out the dough on your prepared pan. Sometimes its easier to have a little olive oil on your hands.
After the dough is patted out, using your hand go around the pizza dough and shape an edge of the dough so that it is not completely flat.
Slide the pizza dough with parchment paper off the pizza pan and onto the stone in the preheated oven at 450*. Bake for 10 – 12 minutes until the crust starts to brown and firm up. You can use a pizza peel or spatuala to rotate the dough around for even cooking. Once the dough is pre cooked use your spatula or pizza peel remove the pizza dough from the oven, place back on the pizza pan and add your toppings.
My pre baked dough you can see the color, the underneath side is getting brown and crunchy. Coming out of the oven it smells really good.
I like my pizza crust crunchy. I have removed the parchment and will be placing it directly on the hot pizza stone to finish cooking. I kept my ingredients very simple. If you top your pizza like the Italians do, you will be good! Do not over load with toppings and make it heavy. Especially if you like a thinner, crispier pizza.
Place your toppings on the pizza and place the pizza back on the pizza stone. Bake another 5 – 7 minutes. Check that the cheese has melted and you are getting nice color. Once the pizza is cooked to your liking, remove and sit on a pizza pan. If you have a perforated pizza pan those are really great to keep your pizza crust nice and crispy. Cut, serve and enjoy.
My Pizza Toppings
- pan roasted tomatoes
- thin sliced baby bella mushrooms
- castelveltrano olives cut in half
- mozzarella cheese
- fresh basil
My finished pizza, you can see the crust has nice color and crispiness. Its nice the crust holds together and does not fall apart.
If you are entertaining, you can make and pre bake several of these pizza crusts ahead of time and then top and bake when you are ready for them