Keto Zucchini Pizza Crust
Crispy on the edges, tender in the center, and packed with flavor—this Keto Zucchini Pizza Crust is a low-carb pizza base you’ll love! Made with fresh zucchini, gooey cheese, and just the right amount of chew, it’s the perfect guilt-free canvas for all your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 16 minute
- Yield: serves 4
- Category: Dinner
Ingredients
4 cups (440g) grated fresh zucchini (about 2 medium zucchini)
2 oz Parmigiano-Reggiano cheese, finely grated
8 oz low-moisture mozzarella cheese, grated
2 eggs (100g total, out of shell), room temperature, beaten
⅔ cup (80g) tapioca starch/flour (use less if using pre-grated cheese)
Light drizzle of extra virgin olive oil (optional, for crisping)
Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease it.
Grate zucchini and squeeze thoroughly to remove excess moisture—aim for about 250g once dry.
In a large bowl, mix zucchini, cheeses, eggs, and tapioca flour until a thick dough forms.
Spread mixture onto the prepared baking sheet, shaping into a thin, even circle or rectangle.
Lightly drizzle with olive oil if desired.
Bake for 20–25 minutes until golden and edges are crispy.
Nutrition
- Calories: 220
- Fat: 14g
- Carbohydrates: 9g
Find it online: https://ketospoonful.com/keto-zucchini-pizza-crust/