Craving pizza but want to ditch the carbs? Get ready to have your mind blown by the most ingenious pizza hack that'll make your taste buds dance and your waistline thank you! This Zucchini Noodle Crusted Pizza Pie is not just a recipe; it's a culinary game-changer that transforms humble zucchini into a crispy, golden pizza crust that rivals traditional dough. Imagine enjoying all the cheesy, saucy goodness of pizza without the guilt – it's not a dream, it's your new reality!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 medium zucchinis, spiralized
- 1 cup mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
- 1 egg
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup marinara sauce
- 1 cup assorted toppings (pepperoni, bell peppers, etc.)
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Using a spiralizer, transform the zucchinis into thin noodle-like strands. Place the zucchini noodles on a clean kitchen towel and pat dry thoroughly to remove excess moisture. This step is crucial to prevent a soggy crust.
- In a large mixing bowl, combine the dried zucchini noodles, shredded mozzarella, grated parmesan, egg, Italian seasoning, salt, and pepper. Mix well until all ingredients are evenly distributed.
- Transfer the zucchini mixture to the prepared baking sheet and press it firmly and evenly to create a circular pizza crust shape, ensuring the thickness is consistent (about 1/4 inch thick).
- Bake the zucchini crust in the preheated oven for 15-20 minutes, or until the edges are golden brown and the crust feels firm to the touch.
- Remove the crust from the oven and spread marinara sauce evenly across the surface, leaving a small border around the edges.
- Sprinkle your chosen toppings over the marinara sauce, distributing them evenly across the pizza.
- Return the pizza to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and the toppings are heated through.
- Remove from the oven and let the pizza cool for 3-5 minutes to allow the crust to set.
- Slice into wedges and serve hot, garnishing with fresh basil or additional parmesan cheese if desired.
Tips
- Moisture is Your Enemy: The secret to a crispy crust is removing as much water from the zucchini as possible. Use a clean kitchen towel and press firmly to extract excess moisture.
- Seasoning is Key: Don't be shy with your Italian seasoning and salt. These will elevate the flavor of your zucchini crust.
- Topping Tactics: Choose toppings that are not too heavy to prevent the delicate zucchini crust from becoming soggy.
- Parchment Paper Trick: Use parchment paper or a silicone mat to prevent sticking and ensure easy removal.
- Cooling Matters: Let the pizza rest for a few minutes after baking. This helps the crust set and makes slicing easier.
- Get Creative: Experiment with different cheese blends and toppings to keep things exciting!Pro Chef's Hack: For an extra crispy crust, you can briefly pat the zucchini noodles with paper towels after towel-drying to remove any remaining moisture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 15g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 70mg
