Ingredients
Equipment
Method
- Preheat oven to 450°F. If using a pizza stone, place it in the oven now and preheat for at least 30 minutes.
- Sprinkle shredded zucchini with 1/2 tsp salt and let drain in a colander for 30 minutes. Transfer to a clean kitchen towel and wring out as much moisture as possible. The drier the better for a crispy crust.
- In a large bowl, mix zucchini, eggs, almond flour, and remaining salt. Add parmesan and mozzarella and mix until incorporated.
- On parchment paper, spread and pat the zucchini mixture into a 10-inch circle. Bake for 15 minutes until golden-brown and set.
- Remove from oven and top with marinara, mozzarella, and all toppings. Return to oven for 10 to 15 minutes until cheese is melted and bubbly. Slice and serve.
Nutrition
Notes
A pizza stone significantly improves crust crispiness - zucchini retains water and the extra heat from below helps drive it off without burning the top. A mandoline makes quick work of the shredding. Nutrition is estimated.