Sorry, cauliflower! We’ve kinda-sorta fallen in love with a new gluten-free pizza crust. And it’s made from zucchini (nothing personal).
Guest blogger McKel Hill, M.S., RDN, author of “Nutrition Stripped: 100 Whole-Food Recipes Made Deliciously Simple,” shares her delicious Zucchini Pizza Crust recipe. “Zucchini pizza is a great way to sneak in extra servings of vegetables, and it is naturally lower in carbohydrates and higher in fiber compared with traditional crusts,” she writes.
Rich in manganese and vitamins A and C, zucchini also helps protect your cells from harmful free radicals. It can even help promote healthy eyesight.
McKel's Zucchini Pizza Crust recipe contains 214 calories; 13.87 grams total fat; 11.1 grams protein; and 13.64 grams total carbohydrates per serving.
When making a pizza crust from zucchini, you’ll want to first salt your grated zucchini and let it sit for up to 60 minutes to sweat out excess moisture. This step is important for ensuring your crust comes out nice and crisp.
And as a bonus, McKel has provided us with a recipe for her refreshingly light Lemony Pea Pesto. You can spread it on top of the zucchini pizza crust in lieu of the traditional tomato-based sauce. You can even make extra and have it as a dip.
The pesto has 146 calories; 11.44 grams total fat; 4.22 grams protein; and 8.14 grams total carbohydrates per serving.
Top your pizza with your garnishments of choice. McKel sprinkles on peas, arugula and freshly grated lemon zest -- yum!