Grain-free Pizza Crust

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.

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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.

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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.

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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.

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Next spread the mixture onto a parchment lined pan. I used a spoon to smooth it into a uniform circle.

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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.

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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 :).

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These steps are worth the final product, for sure!

YUM. Enjoy.

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(adapted from source, almond meal info source)