Nutritious Zucchini Chia Seed Pizza Crust: Gluten-Free & Vegan! 🍕✨💚
Ingredients:
2 medium zucchinis (about 1 lb / 450g total), grated
1/4 cup / 40g chia seeds
1/4 cup / 30g nutritional yeast
2 tablespoons / 18g almond flour (or coconut flour)
1 teaspoon / 3g Italian seasoning or dried oregano
1/2 teaspoon / 2.5g garlic powder
1/2 teaspoon / 3g salt
1/4 teaspoon / 0.5g black pepper
1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 mins)
Directions:
1. Preheat oven to 400°F / 200°C. Line a pizza pan or large baking sheet with parchment paper.
2. Grate the zucchinis using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This step is crucial for a non-soggy crust. You should have about 1.5-2 cups of squeezed zucchini.
3. In a medium bowl, combine the squeezed zucchini, chia seeds, nutritional yeast, almond flour, Italian seasoning, garlic powder, salt, and pepper. Mix well.
4. Add the prepared flax egg and mix until everything is well combined and holds together. Let the mixture sit for 5-10 minutes for the chia and flax to absorb more moisture.
5. Transfer the mixture to the center of the prepared parchment paper. Spread it out into a circle or rectangle, about 1/4 inch (6mm) thick, using your hands or a spatula. Create a slightly thicker edge for the crust if desired.
6. Bake for 20-25 minutes, or until the crust is dry to the touch, firm, and lightly golden around the edges.
7. Remove from the oven. Add your desired low-carb pizza toppings (sauce, vegan cheese, veggies).
8. Return the pizza to the oven and bake for another 10-15 minutes, or until the toppings are heated through and any vegan cheese is melted.
9. Let it cool slightly before slicing and serving.
Recipe Information:
Preparation Time: 20 minutes | Waiting Time: 10 minutes | Cooking Time: 30-40 minutes | Total Time: 1 hour - 1 hour 10 minutes | Calories per Serving: Approx. 80 (crust only, 1/4 pizza) | Number of Servings: 4 (as a crust)
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