Are you craving pizza but want to skip the heavy carbs? Get ready to meet the game-changing Zucchini Crust by Dr. Bucknut - a mouthwatering, guilt-free alternative that transforms ordinary vegetables into an extraordinary culinary experience! This ingenious recipe turns humble zucchini into a crispy, cheesy base that will make you forget all about traditional wheat crusts. Whether you're following a low-carb diet, looking to sneak more vegetables into your meals, or simply want to impress your dinner guests with a creative twist, this zucchini crust is about to become your new kitchen superstar!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 medium zucchinis, grated
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Grate the zucchinis using a box grater or food processor, then place the grated zucchini in a clean kitchen towel or cheesecloth.
- Squeeze out as much moisture as possible from the grated zucchini by twisting and pressing the towel, ensuring the zucchini is very dry.
- In a large mixing bowl, combine the dried zucchini, mozzarella cheese, Parmesan cheese, eggs, garlic powder, Italian seasoning, salt, and pepper.
- Mix the ingredients thoroughly until they form a cohesive mixture that can be pressed into a crust.
- Transfer the mixture to the prepared baking sheet and spread it evenly, pressing and shaping it into a thin, uniform crust about 1/4 inch thick.
- Bake the crust in the preheated oven for 15-20 minutes, or until the edges are golden brown and the surface is firm.
- Remove from the oven and add desired toppings, then return to the oven for an additional 10-12 minutes until toppings are heated and cheese is melted.
- Let the crust cool for 5 minutes before slicing and serving.
Tips
- Moisture is the Enemy: The secret to a crispy crust is removing as much liquid from the zucchini as possible. Use a clean kitchen towel and squeeze with all your might!
- Season Generously: Don't be shy with garlic powder and Italian seasoning - they'll elevate the flavor of your zucchini base.
- Use Parchment Paper: This prevents sticking and helps achieve a perfectly crisp bottom.
- Customize Your Toppings: While the recipe provides a basic method, feel free to experiment with different cheeses, meats, and vegetables.
- Let It Cool Slightly: Allowing the crust to rest for 5 minutes after baking helps it set and makes slicing easier.
- For Extra Crispiness: If you want an even crunchier crust, you can broil for 1-2 minutes at the end of cooking.Pro Tip: This crust works brilliantly as a base for pizzas, but can also be used for flatbreads, quiche bases, or even as a unique side dish!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 3g
Protein: 10g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 70mg
