I’m a mom. That means that at least once a week I am asked to make pizza for supper. Although my family does love pizza I try to avoid sugar, including flour and processed food. Except for wine, cause that’s a good sugary fruit right moms! So no more homemade pizza dough for me. At this point I have tried keto fat head pizza and keto Cauliflower pizza. Although both did fulfill the requirement they didn’t have the same texture and feel of real pizza dough. That was when I heard of Keto Zucchni Pizza.
Keto Zucchni pizza sounded great to me. I love zucchini, and not just because I grow them in my garden, but they are so versatile. How many vegetables can you use to make soup, bread, pasta, pizza, oh and you can just cook and eat them too. So I did some looking and the first Zucchini pizza that kept opping up was Keto Zucchini-boat pizza like Diet Doctor’s. I am sure these taste great, but I wanted to grab a slice while the rest of my family was eating their homemade pizza dough pizza.
That is when I found Wholesome Yum Keto Zucchini Pizza recipe. If you haven’t checked out Maya’s low-carb blog what are you waiting for? Her recipes are easy to follow and her creativity finds ways that you can eat any kind of food on a low-carb or for me, keto lifestyle.
I do have to admit the recipe is easy to follow and the pizza you get you are able to pizza that you can pick up and bite into like a regular dough. That’s what I realized I was missing, a softer texture to bite into. That and being keto you eat a lot of food that consists of cheese as a main ingredient, or it’s a go-to snack. I really wanted something non-cheesy… or eggy for that matter.
If you’re not keto the only thing that you may not have in your home is Coconut flour. Sadly you can’t exchange it, but luckily for you coconut flour is pretty available in most grocery stores and online.
The part of drying the zucchini in the oven is important. It also gave me the most stress too. It seemed like my zucchini was never drying. When she says pat dry with a paper towel afterwards, mine was absorbing so much water and sticking to the paper towl the first time I thought for sure it was going to be a flop. But it turned out GREAT!
I would also suggest adding some seasonings. If you like it a bit spicier, go for it. For me I added pizza seasoning and the first few times I didn’t get the flavor much, so I started adding garlic and it gave it a more flavorful aroma too.
Good to note: She mentioned using firm/hard mozarella and after making it a few times I agree that you don’t want to use soft mozarella or else it will not hold together the same.
INGREDIENTS
- 8 oz Zucchini (about 2 cups grated coarsely, packed loosely into the measuring cup) Note: For this I used 4 small-ish zucchini, which was probably closer to 3 cups or more).
- 3 large Eggs
- 1 cup Mozzarella cheese (shredded; use either pre-shredded or hard mozzarella from a block, *not* soft fresh)
- 1/4 cup Coconut flour
- 1/2 tsp Sea salt
INSTRUCTIONS
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Preheat oven to 350 degrees F. Grease a pizza pan (12-inch is great). If it isn’t a great pan use parchment paper, or a pizza stone works great too!
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Spread out the grated zucchini in a thin layer. Sprinkle with a pinch of salt and bake for 10-15 mins until fairly dry. I found this step hard to figure out if they were drying out.
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Meanwhile, in a large bowl mix together rest of ingredients: eggs, mozzarella, coconut flour and 1/2 tsp salt.
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When the zucchini is done, pat the dry as well as possible with paper towels – for this mine never dries out really and I end up having to pat dry a few times. Add zucchini to the other ingredients.
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Wipe water off pizza pan and grease pan or line with parchment paper.
