Zucchini Pizza Crust

January 6, 2015
zucchini-crust

This crust is gluten free and delicious – and easy to make!

Ingredients:

  • 2 small organic zucchini (or one and a half large ones), grated
  • 2 organic eggs
  • 2 tsp. chia seeds (I like to use ground ones for this, but either works)
  • 1/2 cup garbanzo bean flour (chickpea)
  • 1 TBS. Coconut oil (melted) – you will need a little more for the pizza stone
  • 1 tsp. good quality salt
  • pepper to taste
  • 1 garlic clove – pressed, or 1/2 tsp of garlic powder
  • 1/2 teaspoon dried Italian herbs – such as basil, oregano

Directions to Make the Pizza Dough:

  1. Put your pizza stone or pan into the oven and preheat oven to 425 degrees.
  2. Crack eggs into bowl, and whisk them. Add in the chia seeds, let soak for a few mins.
  3. Now grate the zucchini.
  4. Add the zucchini and the rest of the ingredients in with the eggs, and stir to combine.
  5. Take pre-heated pizza stone out of the oven.  Coat area with coconut oil.  Spoon the dough evenly onto the stone. You can make 3 small individual pizza crusts, or one large one.
  6. Put the pizza stone into the lower third of the oven to bake for about 8 minutes.
  7. Move it up to the bottom of the upper third of the oven (not too close to the top). Cook for another 5-8 mins.
  8. It should be fairly firm and cooked through. If you put a spatula under it, it should not be soggy or bend too much.
  9. Now it is ready to add your toppings.
  10. Preheat the pizza stone in a 425 degree oven.  Add your toppings to the crusts and place them on the pre-heated stone and return it to the oven, bake until toppings melt, about 8-10 minutes.

Suggested toppings: carmelized onions, arugula, tomatoes, sauteed mushrooms, thinly sliced red peppers, slices green or black olives, and shredded goat or sheeps milk cheese.

Sara Vance Article written by Nutritionist Sara Vance, author of the book
The Perfect Metabolism Plan A regular guest on Fox 5 San Diego, you can see many of Sara’s segments on her media page. She also offers corporate nutrition, school programs, consultations, and affordable online eCourses. Download her free 40+ page Metabolism Jumpstart eBook here.

*This article is for educational purposes only. The content contained in this article is not to be construed as providing medical advice. All information provided is general and not specific to individuals. Persons with questions about the above content as how it relates to them, should contact their medical professional. Persons already taking prescription medications should consult a doctor before making any changes to their supplements or medications.

©2015, all rights reserved. Sara Vance.

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