Carb Killer Zucchini Crust Pizza Food

THE BEST ZUCCHINI PIZZA CRUST RECIPE - LOW CARB, 4 INGREDIENTS

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Grease a 12- or 14-inch non-stick pizza pan. (30 or 36 cm) (Use parchment paper if it's not excellent non-stick.)
• Spread out the grated zucchini onto the pan in a thin layer. Sprinkle very lightly with a little sea salt (not 1/2 tsp, this is just a light sprinkle). Bake for about 10-15 minutes, until zucchini is semi-soft and fairly dry.
• Meanwhile, combine the eggs, mozzarella, coconut flour and 1/2 tsp sea salt in a large bowl.
• When the zucchini is done, pat the dry as well as possible with paper towels. Mix into the bowl.
• Lightly wipe down the pizza pan to get rid of any stuck on zucchini. If it's not very good non-stick, line with parchment paper. Grease the pan or parchment paper.
• Spread the zucchini pizza dough into a thin circle, about 11-12 in (28-30 cm) in diameter. Bake for 20-30 minutes, until there are brown spots on the top. (The time will depend on the thickness of the zucchini pizza crust.)
• Remove the zucchini pizza crust from the oven. Increase the oven temperature to 400 degrees F (204 degrees C) and let it preheat.
• Let the crust rest for 10 minutes at room temperature, then top with thick sauce and toppings.
• Return the zucchini crust pizza to the oven for about 10 minutes, until the cheese on top melts. If desired, place under broiler for a couple minutes to brown the cheese.

CARB KILLER ZUCCHINI CRUST PIZZA

Steps:

• Place zucchini in a colander. Salt. Let stand 10 minutes.
• Rinse. Drain well.
• Heat oven 400.
• Combine zucchini with the eggs, flour, cheeses, herbs and 1 tablespoons olive oil.
• Press out into a rouns circle on a sprayed pizza pan.
• Bake 20 minutes.
• Brush with 1 tablespoons olive oil.
• Bake 15 more minutes. Remove. Set aside.
• In a skillet, brown the beef and turkey.
• Add the parsley, fennel, pepper flakes, salt, pepper, thyme and garlic. Saute 2 minutes.
• Add wine. Deglaze until evaporated.
• Let cool.
• Scatter on crust. Top with cheese.
• Bake 20 minutes. Let stand 5 minutes.

ZUCCHINI CRUST PIZZA

Steps:

• Preheat oven to 450 degrees.
• In a bowl, combine zucchini and egg substitute; mix well. Add flour and salt; stir well, scraping sides to incorporate all dry ingredients.
• Pour dough mix onto a solid bottom large 18 in" or larger pizza pan with a lip coated with nonstick cooking spray. Spread it evenly over pan with a spoon.
• Bake at 450 degrees for 8 minutes. Take pizza dough out of oven and reduce heat to 350 degrees.
• Sprinkle with mozzarella, tomatoes, onion, green pepper, oregano, basil and Parmesan cheese. (I love adding sliced broiled eggplant and sliced mushrooms and black olives too). Arranging artfully will take more time than just sprinkling on.
• Bake for 15-20 minutes OR until onion is tender and cheese is melted.
• I've made this in 2 different ovens and in one oven I had to take the crust out 2 minutes sooner in my first oven to avoid it being overdone. The crust will cook more during the last cycle of baking so keep that in mind. If you get any puffy pockets forming during the first round of baking, just lance them with the tip of a sharp knife.
• Doubling this recipe gives about 10 big slices.

LOW CARB PIZZA - ZUCCHINI "CRUST"

Steps:

• Preheat oven to 375 degrees.
• Spray a pizza pan with cooking spray.
• Mix well grated zucchini and 2 eggs.
• Place zucchini mixture on the pizza pan, spreading out to the edges of the pan.
• Bake at 375 degrees for 30 minutes.
• Spread pizza sauce on partially-cooked"crust" to within about 1/2 inch of the edge.
• Top with pepperoni and/or other pizza toppings.
• Sprinkle both cheeses on top.
• Bake for another 30 minutes or until cheese begins to brown.