Name: Zucchini Pizza Crust
Prep time: 30 minutes
Cook time: 15 minutes
Yield: Two 10" crusts or Five 6"crusts

Inflammatory Bowel Disease (IBD)

Irritable Bowel Syndrome (IBS)

Celiac disease

Eosinophilic Esophagitis (EoE)

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Recipes

Zucchini Pizza Crust

Pizza night is still on the menu! This zucchini pizza crust is grain-free, sturdy enough to pick up, and made with just a few simple ingredients for a satisfying homemade alternative to traditional crust.

Prep:

30 minutes

Cook:

15 minutes

Two 10" crusts or Five 6"crusts

Easy

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Ingredients

1 lb zucchini- shredded

1 cup shredded cheese (I usually use a combo of parmesan, cheddar and or provolone)

3 large eggs

1/2 scant cup coconut flour

1/2 tsp salt

Any other spices you may like: fresh basil, Italian seasoning, pepper, garlic powder

454 g zucchini, shredded

110 g SCD-compliant shredded cheese (Parmesan, cheddar, provolone, or a combination)

3 large eggs

50–55 g coconut flour (scant ½ cup)

3 g salt

Optional seasonings to taste: fresh basil, Italian seasoning, black pepper, garlic powder

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Disease state

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Recipe PDF

Instructions

Heat oven to 350 degrees. Prepare 2 baking sheets with parchment paper sprayed lightly with olive oil.
Shred zucchini and sprinkle it with salt.
After a few minutes, squeeze all of the liquid out of the zucchini.
Spread the zucchini shreds out evenly on a baking sheet and pop in the oven for 10-12 minutes, allowing the zucchini to dry out a bit. (This helps to eliminate even more liquid)
Combine the dried-out zucchini with the other ingredients. The ‘dough’ should be moist, but with NO visible liquid. If there is any visible liquid present, add more coconut flour 1/2 Tbsp at a time until it is all absorbed.
Separate into 5 equal portions for 6-7″ mini crusts or 2 portions for large 10-12″ crusts.
Bake at 350 degrees for 15 minutes or until the crust is firm and the top is golden brown. Flip the crusts and bake for a few more minutes to dry out the bottom side (if desired).
Top with pizza sauce and your favorite toppings. Pop back in the oven for 3-4 minutes or until the cheese melts. Enjoy!

Nutritional Info

Storage

Notes

These crusts freeze very well. Just seal them in an airtight container. To reheat, I usually just pop the crusts in the oven while it is pre-heating and I prepare my toppings.

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See below how sturdy this crust is!