Plant-based Vegan Zucchini Pizza Crust is a low-calorie & low-fat, crispy & crunchy foundation to your plant-based toppings of choice. It is naturally gluten-free & loaded with vegetables. The zucchini is grated, drained, & processed with some simple ingredients to form a dough that bakes into a sturdy crust. It is possible to load it with sauce, veggies, & vegan cheese. The recipe is ideal in case you want a healthier version of the normal pizza dough. Vegan Zucchini Pizza Crust is easy to prepare, nutritious, & an excellent recipe that puts the additional zucchini to use.
STATS
- Diet: Vegan, Gluten-Free
- Time for prep: 20 minutes
- Course: Main Dish
- Cuisine: American-inspired
- Cooking time: 25 minutes
- Working time (total): 45 minutes
- Size/serving: 1 personal pizza crust
- Level of difficulty: Easy
- Mode of cooking: Oven baking
- Total yield: 2 crusts (8 servings)
EQUIPMENT
- Box grater/food processor with grating blade
- Large bowl
- Clean kitchen towel/cheesecloth
- Measuring cups & spoons
- Baking sheet/pizza stone
- Parchment paper
- Mixing spoon/spatula
- Oven
INGREDIENTS
- Four cups shredded zucchini
- 1 teaspoon salt (for draining zucchini)
- 1 cup almond flour
- One-fourth cup tapioca starch/cornstarch
- 1/4 cup of flaxseed, ground
- One teaspoon of powder for baking
- Half a teaspoon of powdered onions
- Half a teaspoon of salt
- One teaspoon dried oregano
- 1 teaspoon garlic powder
- Two tablespoons olive oil
- 1/4 teaspoon black pepper
- Two tablespoons of water (if needed)
INGREDIENT NOTES
Zucchini:
- Fresh hard zucchini is best. Cut into shreds with a grater with large holes.
Salt:
- It will help to dry the zucchini, as this is essential to a crisp crust.
Almond flour:
- Will give the crust a nutty flavor and eliminate the need for grains.
Ground flaxseed:
- This cohesively holds the crust & contains additional fiber to the crust.
Tapioca starch:
- Strengthens structure and chew; cornstarch may be used.
Baking powder:
- This is to provide the crust’s lightness.
Oregano:
- A traditional pizza herb to taste.
Onion & garlic powder:
- Used in producing savory depth.
Olive oil:
- Enhances flavor and enhances browning.
Water:
- Use sparingly to prevent the dough from feeling too dry after mixing is done.
INSTRUCTIONS
- Set the oven temperature to 400°F/200°C.
- Use paper towels to line a pizza stone/baking sheet.
- In a bowl, arrange the shredded zucchini.
- Toss after adding one teaspoon of salt.
- Give it ten minutes.
- Place the zucchini on a fresh cheesecloth/kitchen towel.
- Extract as much liquid as you can for a crispy crust.
- Almond grain flour, flaxseed, starch from tapioca, baking powder, oregano, powdered garlic, onion powder,
- salt, and pepper should all be combined with the drained zucchini in a large mixing dish.
- Pour in some olive oil. Stir to form a dough.
- Split the dough into two.
- After placing each half on the baking pan, thin them out. even circles/rectangles that are about 1/4 inch thick.
- Bake for 15 minutes, till the edges are brown and the crust is firm.
- Take it out of the oven.
- To crisp the opposite side, carefully turn each crust upside down & bake for a further 5 to 7 minutes.
- Put the oven back on and bake for another five to eight minutes/till the toppings are well heated.
- Cut into slices & serve hot.
TIPS
- Drain zucchini thoroughly/you will end up with mushy crust.
- Place parchment paper, as you do not want the crust to stick.
- Turn the crust halfway through baking so it crisps evenly.
- Give as smaller pieces of individual crusts to control the portions.
STORAGE INFORMATION
Refrigerate:
- Baked crusts can be kept for a maximum of three days in an airtight jar.
Freezer:
- Store crusts in a freezer bag for at least a month after wrapping them in parchment. Reheat in an oven set to 375°F for 8 to 10 minutes after freezing.
FAQS
Can I use coconut flour in place of almond flour?
- No, the use of coconut flour will be too moist and will dry out the crust.
Is it feasible to do this without oil?
- Yes, but with a less golden crust & drier.
May I replace zucchini with yellow squash?
- Yes, it could be a little more moist; you may want to drain it.
NUTRITIONAL INFORMATION
Carbohydrates: 8g
Dietary Fiber: 3g
Total Fat: 10gCalories: 135
Saturated Fat: 1gProtein: 4g
Cholesterol: 0mg
Sodium: 320mg
