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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 136.9
  • Total Fat: 8.0 g
  • Cholesterol: 120.6 mg
  • Sodium: 373.7 mg
  • Total Carbs: 5.0 g
  • Dietary Fiber: 1.3 g
  • Protein: 11.4 g

View full nutritional breakdown of Low Carb, Gluten Free Zucchini Pizza Crust calories by ingredient
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Low Carb, Gluten Free Zucchini Pizza Crust

Submitted by: MILLIEIVY

Introduction

I got this from http://theglutigirls.wordpress.com/2008/01
/29/low-carb-gluten-free-pizza/

I got this from http://theglutigirls.wordpress.com/2008/01
/29/low-carb-gluten-free-pizza/


Number of Servings: 2

Ingredients

    1 medium zucchini shredded

    salt

    1 egg

    1/2 cup shredded Parmesan cheese

    1 clove garlic, crushed

Directions

Salt the zucchini and place in a colander. Let it sit in the sink for 15 to 20 min. Rinse well and drain. Place zucchini between several layers of paper towels and press out the moisture. Keep changing the paper towels until most of the moisture is out. Place zucchini in a bowl and mix in the egg, cheese and clove of garlic.

Spray an 88 pan with non-stick spray and pat the zucchini mixture in the bottom of the pan. Bake at 400 degrees about 15 minutes (I forgot to time how long I baked it so keep a close eye on it) until the edges are brown and it is set.

Then you are ready to take it out and put on the toppings. This recipe and nutritional info does NOT include toppings.
Put it back in the oven and bake until the cheese is brown and bubbling. This will serve two people.


Number of Servings: 2

Recipe submitted by SparkPeople user MILLIEIVY.






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Member Ratings For This Recipe


  • Incredible!
    4 of 4 people found this review helpful
    I didn't have high hopes for this recipe, but I was desperate for pizza and this beat the alternative...some yucky rice crust. My mom currently has zucchini in major abundance, so I gave it a shot. Delicious! I think now I'll even try zucchini lasagna with grated zucchini. Thanks for sharing. :) - 6/26/10

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  • Incredible!
    1 of 2 people found this review helpful
    My boyfriend said that if he could give this recipe 6 stars, he'd give it 7! Changes: I realized I used small zucchini and had barely any crust, so I added cooked spaghetti squash that I had lying around. Also, doubled the recipe. Baked on a cookie sheet with a greased piece of tin foil. AWESOME! - 3/1/12

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  • Incredible!
    1 of 2 people found this review helpful
    There is so much you can do with this concept. The flavor is so satisfying! LOVE IT! - 3/22/11

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  • So much better than I thought it would be!!! Can't wait to have left overs tomorrow!
    - 9/9/12

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  • I loved this!!! It was soo good! - 8/21/11

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  • Incredible!
    0 of 1 people found this review helpful
    I had to make a few changes - 1. I did not do the salt treatment to draw out any moisture. Just hand squeezed the shredded zucc. 2. am out of parmesan so subbed in some feather shredded colby/jack. I pressed the mixture out onto a parchment lined cookie sheet and baked it according to directions. - 6/15/11

    Was this review helpful?   yes  No