Do you love pizza but hate the guilt that comes with eating it? If you don't, are you looking for new and exciting ways to eat all the zucchini you grew in your garden this year? Either way, this recipe is so good, I couldn't believe the crust was made out of zucchini and not bread! I tried the low-carb cauliflower version and to be honest, I hated it. The cauliflower was kind of gritty and it fell apart very easily. I was reluctant to try this recipe, but I am so very glad I did. The texture is pleasant and if I was blind folded, I may not be able to tell the difference from a cheesy bread made with actual bread. To take it from a cheesy bread to a flatbread pizza, I just added pepperoni and some marinara on the side.
I haven't tried putting on the marinara while cooking yet because I love to dip my food into sauces and dips anyway. So technically, I guess this is just a pepperoni cheesy bread. Tastes the same in my book. I highly suggest using parchment paper for this recipe to crisp up the bottom and allow for easy transfer from the pan onto plates. I originally found this recipe on delish.com.
Ingredients: (for about 8 servings)
- 3 medium Zucchinis makes 4 cups grated
- 2 Eggs
- 2 cloves Garlic
- 1/2 tsp Oregano
- 4 cups Mozzarella
- 1/2 cup Parmesan
- 1/4 cup cornstarch
- 2 tsp Parsley
- Pepperoni slices enough to top a baking sheet size pizza to your liking
- Marinara for dipping store bought is easy and delicious
Cooking:
1. Grate zucchini and wring out the water as best as you can
2. Preheat oven to 450°
3. To make the "dough" add zucchini into a large bowl with eggs, garlic, oregano, 1 cup Mozzarella, 1/2 cup Parmesan, and cornstarch. Season with salt and pepper to your liking.
4. Transfer the "dough" onto a parchment lined baking sheet.
5. Cook the "dough" for 25 minutes
6. Add the rest of the cheese and pepperoni if you are using by sprinkling it onto the cooked "dough"
7. Bake another 8-10 minutes
8. Slice immediately and serve warm with marinara
9. Enjoy!
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