This zucchini-crust pizza bake gives you all the cheesy, savory joy of pizza night with a light, low-carb veggie base. Grated zucchini bakes into a sturdy golden crust, ready for your favorite toppings. For more playful takes on pizza, try our Skillet Pizza Omelet and our Zucchini Carrot Flatbread.
Ingredients
- For the base: 250 g (9 oz) zucchini, grated
- 2 eggs
- 20 g (1.5 tbsp) cornstarch
- Salt to taste
- For the topping: 30 g (1 oz) cheese, grated
- 15 g (0.5 oz) sausage or ham, diced
- 30 g (1 oz) tomato, diced
Instructions
- Grate the zucchini on a coarse grater and squeeze out the excess liquid. Mix with the eggs, cornstarch and a little salt.
- Spread the batter in a baking dish and bake at 170C (340F) for 25-30 minutes.
- Remove the base, distribute the topping, and return to the oven for 5-6 minutes, until the cheese melts and turns golden.
Tips
- Squeeze the grated zucchini really well — removing the liquid is the secret to a crisp, sturdy crust.
- Let the baked base cool for 2-3 minutes before slicing so it sets and holds its shape.
- For more low-carb pizza inspiration, the recipes at Serious Eats are worth browsing.
Nutrition: per 100 g: 97 kcal, protein 6.4 g, fat 6.8 g, carbs 2.6 g.