Oh pizza. You are my favorite. I have been on the lookout for a delicious grain-free pizza crust for soooo long. There are some okay ones out there, but they usually contain a ton of cheese (as the binder). So if one of the reasons you’re doing grain-free eating is for nutritional purposes (not just grain intolerance), then thumbs down to cheese crusts.
So this recipe is a total home run in my book. Tasty, not tough to make, and (big bonus points!) the hubs loves it too. Done.
What you need:
• 2 cups zucchini, finely grated, lightly packed
• 1/2-3/4 cup almond meal
• 1 egg, lightly beaten (vegans, use a chickpea egg: 4 Tablespoons chickpea flour + 4 Tablespoons water)
• 1 Tablespoon avocado oil (or another high smoke point oil such as walnut or coconut)
• 1/2 teaspoon oregano
• 1/4 teaspoon garlic powder
• 1/8 teaspoon salt (you don’t need much because the zucchini will retain some)
• Parchment paper
Yields 1-2 servings
First up, grate your zucchini, being careful not to pack it down, and put it in a strainer.
Salt the grated zucchini to draw some of the excess water out. I didn’t measure the salt, but it probably wasn’t more than a teaspoon. Toss the salt in there to make sure the zucchini is coated. And allow it to strain for at least 30 minutes.
This next step seemed a little funny to me, but it ended up working just fine. When the 30 minutes are up, you want to wring out some of the remaining water – place the zucchini in a clean, dry dish towel and wring it over the sink. I was worried it would stick to the towel, but not so.
Preheat the oven to 400 degrees F.
Now mix all the ingredients together in a bowl. And add in the almond meal gradually, until you achieve the consistency of regular pizza dough. Not too wet, not too dry.
Note: I easily made my own almond meal to save a little money. Just grind it up in your food processor or coffee bean grinder (almond skins and all). Make sure to grind until you’ve reached a med-fine texture – not too much or you’ll end up with almond butter! Feel free to sift out any larger bits and regrind. I didn’t do that and it was just fine.
Next spread the mixture onto a parchment lined pan. I used a spoon to smooth it into a uniform circle.
Put the pan on the bottom rack of the oven to bake for 15-20 minutes. When it reaches that 15 minute mark, start keeping an eye on it and grab it if the top seems to be drying out or over-browning.
Next the pan goes on the top rack for about 5-8 minutes, until nice and browned. In the original recipe, the next step instructs you to flip the crust and bake for another 5 minutes, but this was unnecessary in my case. You’ll be able to tell, just keep an eye on it.
Now you get to top it! Then put the pan back into the oven on the bottom rack for 3 minutes. Again, place the pan on the top rack for about 2 minutes.
Here mine is, pre-final cheese :).
These steps are worth the final product, for sure!