Zucchini Crusted Pizza
The best part about this Zucchini Crusted Pizza recipe is that you know what goes into it. Youā€™ll be making it all from scratch ā€“ including our easy marinara sauce recipe. That means youā€™re 100 percent guaranteed to consume healthy ingredients.
Ingredients
(4 servings)
- 2 cups shredded zucchini (from 2 large zucchinis)
- 2 teaspoons coarse kosher salt or sea salt
- 2 tablespoons grated Parmesan cheese
- 1/4 cup flour
- 1 egg
- 1/4 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 tablespoon Extra-virgin olive oil
- 1/2 cup marinara sauce (store-bought or make your own with the recipe below)
- 2 tablespoons grated Parmesan cheese
- 1 cup (grated) skim mozzarella
Marinara Sauce (optional)
- 1 clove garlic, crushed
- 1 anchovy fillet
- 1 tablespoon Extra-virgin olive oil
- 1 (14.5-ounce) canned tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/8 teaspoon ground pepper
Directions
- In a medium bowl, combine the zucchini with the coarse salt and leave for 30 minutes.
- Preheat the oven to 450 degrees F.
- After the 30 minutes, drain the liquid from the zucchini then press the zucchini in a sieve to drain the remaining liquid.
- In a medium bowl, combine the zucchini, flour, 1 tablespoon Parmesan, egg, pepper, and oregano. Using a 12-inch non-stick pizza pan or a baking sheet, spray or brush on a thin layer of olive oil. Pour the zucchini batter in the center and spread over the surface of the baking pan.
- Bake in the preheated oven for 15 minutes or until the crust becomes golden on the edges. Remove the crust, then lower the heat to 400 degrees F.
- Pour the marinara sauce in the center of the crust and evenly spread just before reaching the edges. Evenly distribute the mozzarella on top then sprinkle with the remaining Parmesan.
- Bake for 5 minutes or until the mozzarella has melted. Drizzle with extra-virgin olive oil and serve.
- To make the optional marinara sauce:
- Over medium heat, in a saucepan with olive oil, sauté the anchovy and the garlic until golden. Pour in the canned tomatoes and cook on medium-low heat for 15 - 20 minutes. At the end of cooking, add the salt, pepper, and oregano. Remove the smashed garlic clove. Cover to keep warm until ready to use.
Nutrition Facts
Serving Size: 1/4 of recipe
Calories: 241 | Total Fat: 13 g | Saturated Fat: 6 g | Trans Fat: 0 g | Cholesterol: 68 mg | Sodium: 137 mg | Carbohydrates: 16 g | Dietary Fiber: 3 g | Sugars: 5 g | Protein: 17 g
