With all that’s going on in the world right now, it’s important for us to remain positive and always try and find the upside or silver lining to trying situations. For example, being in quarantine. Use this time to pick up a new skill, finally COOK at home, read more books. All the things you set out at the beginning of the year to do but pushed back because of work, time, or social obligations. Now, there are no excuses! Being in isolation does NOT mean gaining the quarantine 15. We are working hard to still bring you delicious keto recipes you can make right in the comfort of your home. When I was a kid, I loved cooking homemade pizzas with my parents. Now, you can relive that childhood activity, but feel good about the pizza you’re consuming. I present to you, keto zucchini crust pizza- with all the fixings! Keto, low carb, fun to make, and DELICIOUS.
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Instructions
Preheat your oven to 450 degrees. A pizza stone will help the crust crisp up. I highly recommend one, as zucchini retains water, and if you like your pizza crust crispy, it will speed that process without burning it. If using one, preheat it as well for at least half an hour.
After shredding the zucchini, sprinkle with ½ a tsp of salt and let drain in a sieve for half an hour.
Place zucchini on a clean tea towel and twist top, squeezing as much of the water out as you can. Make this your work out for the day! Get it good and dry!
In a large bowl, add zucchini, eggs, almond flour, and salt and mix. Then add parmesan and mozzarella cheese and mix until incorporated.
On a piece of parchment paper, spread and pat zucchini crust into a 10-inch circle. Bake for 15 minutes or until golden brown and set.
Remove the crust from the oven.
Add pizza sauce, cheese, and toppings to the zucchini crust. Sprinkle with parmesan cheese if desired. Bake for another 10 to 15 minutes and serve!