Zucchini Paleo Pizza Crust!


PIZZA! I may be wrong, but I think even the most health conscious person still harbors a secret love of pizza. Whether you're uber-healthy - following a gluten free, Paleo, or clean eating diet - you can still have your pizza! This is especially true for families like ours that follow such a diet. My kids LOVE pizza. This healthy and simple crust curbs our pizza craving for sure!

All you need is 3 main ingredients - Zucchini, Almond Flour, & Eggs

Add a little sea salt, pepper, and garlic to that and you've got yourself a simple and healthy way to enjoy pizza again! (Too many exclamation points? Sorry. I sometimes get overly excited about food.)
*The trick to this crust is in the zucchini. After you've grated the zucchini, place it in cheesecloth or a clean dish towel and squeeze all the liquid out. Let it sit for a minute then go back and squeeze more water out. You want the zucchini as dry as possible to get a nice crisp crust. No soggy pizza crust please. I also advise using parchment paper to cook on so it doesn't stick to the pan.
Once the crust has cooked then you can add whatever toppings suit your fancy. Pretty simple right?

Zucchini Paleo Pizza Crust

3 cups shredded zucchini, moisture squeezed out and drained

2/3 cup almond flour (finely ground works best)

2 eggs, beaten

1 garlic clove, pressed

2 tsp. dried Italian seasoning (if you like)

1/2 tsp. sea salt or Himalayan pink salt

1/4 tsp. ground black pepper or crushed red pepper flakes


Preheat the oven to 450. Combine all the ingredients in a bowl until everything is well blended.

Now dump the pizza "dough" onto a parchment lined baking sheet and spread out into an even circle until it's about a 1/4 - 1/2 inch thick.

Bake for about 15-20 minutes or until the top begins to turn golden brown.

Top it with any variety of precooked goodies like:  GF sausage, bell peppers, mushrooms, onions, bacon, chicken, ham...

And fresh stuff like tomatoes, avocados, olives, spinach, kale, pineapples chunks, etc.


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Melissa Moore has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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