Zucchini Crust Pizza

I've had a craving for pizza lately and I wanted to make something that I wouldn't feel guilty eating all of the time with good macros and delicious flavor. I was shopping at the farmers market in Midtown Sacramento last week and they had some really good looking zucchini and I thought that would be fun to use as a vegetable crust base! Most of the zucchini crusts I've seen use cheese to bind it together, but I don't like cheese and I also wanted it to be dairy free. So I played around with a starchy gluten free flour (cassava) and egg whites and it turned out soooo good! I topped it with some asparagus, peppers, spinach and eggs that I bought while I was at the market and bacon of course.

Zucchini Crust Pizza
Prep 20 min
Cooking 25 min
Serves: 2

For the crust:

  • 2 large zucchini, spiralized (or shredded)
  • 1 tsp salt
  • 1/2 cup egg whites
  • 1 egg
  • 1/2 cup cassava flour
  • 1 garlic clove, minced
  • 1 tsp oregano
  • 1 tsp basil

For the toppings:

  • 4 pieces of asparagus, sliced
  • 2 mini sweet peppers, sliced
  • 1/2 cup marinara sauce
  • 4 slices bacon, cooked and choppped
  • 2 eggs
  • 1/2 cup spinach

INSTRUCTIONS

  1. Preheat oven to 500F with your baking sheet inside of the oven
  2. Toss the zucchini in a large bowl with a teaspoon of salt and set aside for 15 minutes. Then wrap the zucchini in a cheese cloth to squeeze out all of the excess moisture. 
  3. Once you've removed all of the moisture return the zucchini to your bowl and mix with the egg whites, egg, cassava flour, oregano and basil
  4. Remove your baking sheet from the oven and line with a piece of parchment paper. Form your crust into a thin circle on the sheet and place back in the oven to bake for 10 minutes.
  5. Remove from the oven and reduce the heat to 400F. 
  6. Spread the marinara sauce on your pizza then top with the asparagus and peppers. Cook for 8 minutes
  7. Remove from oven and crack the two eggs carefully on top of the pizza. Add the bacon as well and return to the oven for 5-10 minutes (or until the eggs are cooked)
  8. Top with chopped spinach

PIN IT HERE!