Go Back
Print

Paleo Zucchini Pizza and Flatbread Crust

This crust takes a little time to make. I’d suggest making a few at a time to freeze for quick use later.

Author Dia Kline for ezjoLife.com

Ingredients

  • 3½ cups coarsely grated unpeeled zucchini
  • 3 eggs lightly beaten
  • ⅓ cup almond meal or flour
  • 1 tsp Zaatar or ½ tsp dry basil
  • ¼ tsp pink salt

Instructions

  1. Salt grated zucchini with ¼ tsp pink salt and let stand for 15 minutes to draw out excess water

  2. Squeeze zucchini with hands to get rid of as much water as possible

  3. Blend all ingredients together in a Cuisinart or food processor 

  4. Spread on a parchment lined cookie sheet. You can make the crust in any shape you want. Pat smooth

  5. Bake for 30 minutes at 325 or until crust is dry and turning brown

  6. Brush top of the crust with olive oil and broil it for 3-5 minutes or until brown

  7. Take the crust out of the oven and flip it over,back onto the cookie sheet. Remove the parchment paper. Brush with olive oil and broil for an additional 3-5 minutes or until brown

Recipe Notes

  • For flatbread, remove the crust the cookie sheet and let cool on a cooking rack before cutting to desired size. I prefer sliced bread sized pieces and a smaller hand held size for snacks.
  • For pizza, add desired ingredients and bake at 350 for 20-25 minutes or until everything is hot and melted.