Ingredients:

  • 3 medium Zucchini (500 g), grated
  • 1 tsp Salt (5 g)
  • 1 cup tightly packed Low-Moisture Mozzarella, shredded, divided (120 g)
  • 1/2 cup Superfine Almond Flour (50 g)
  • 1/4 cup Parmesan Cheese (25 g), grated
  • 2 large Eggs, lightly whisked
  • 1/2 tsp Garlic Powder (2 g)
  • 1/2 tsp Dried Oregano (2 g)
  • 1/4 tsp Freshly Ground Black Pepper (1 g)
  • 1/3 cup Low-Sugar Marinara or Tomato Passata (80 ml)
  • Optional Toppings: Sliced Mushrooms (50 g), Pepperoni/Salami (40 g)
  • 4-5 Fresh Basil Leaves, torn

Instructions:

  1. Grate the zucchini coarsely. Place in a large bowl and toss thoroughly with 1 tsp of salt. Let the salted zucchini sit for 20-30 minutes to draw out excess water.
  2. Transfer the zucchini pulp to the center of a clean kitchen towel or cheesecloth. Twist the towel firmly and wring out as much liquid as humanly possible. Moisture is the enemy of a crisp crust; this step is crucial.
  3. In a mixing bowl, combine the thoroughly drained zucchini, 3/4 cup (90g) shredded mozzarella, almond flour, Parmesan, eggs, garlic powder, oregano, and pepper. Mix until uniformly combined.
  4. Line your baking sheet or pizza pan with parchment paper. Transfer the mixture to the center and press and shape it into a firm, even 10-inch (25 cm) circle, about 1/4 inch thick. Build a slight lip around the edge.
  5. Pre-Bake: Bake the crust in a preheated oven at 400°F (200°C) for 20 minutes, until set, dry to the touch, and lightly golden brown.
  6. Remove the pre-baked crust from the oven. Reduce the oven temperature to 375°F (190°C). Spread a thin layer of low-sugar marinara evenly over the crust, leaving the edge bare.
  7. Sprinkle with the remaining 1/4 cup (30g) mozzarella and add any optional low-carb toppings (pepperoni, mushrooms).
  8. Final Bake: Return the pizza to the oven for 8–10 minutes, or until the cheese is melted, bubbly, and the toppings are hot. Let the pizza rest for 5 minutes before slicing. Garnish with torn fresh basil.