There is No Secret to Getting Fit

My Journey to Fitness

Gimme a pizza, but hold the crust!

on December 14, 2013

No Crust? That’s not a pizza!

Growing up in NJ, pizza was a typical Friday night meal for most families. Our family usually has pizza night once or twice a month (and it’s almost always a Friday). Regardless of where you grew up, one of the top food items people miss when moving away from grains is pizza!

I came across a recipe for deep dish pizza using a zucchini based “crust” at the bottom. I’ve since modified this recipe to come up with a crust that can be sliced and picked up like regular pizza (and I significantly reduced the amount of cheese in the recipe). It will certainly never replace the pizza I grew up with, but it definitely hits the spot for curbing pizza cravings, and you’re not sitting at the table with a salad while everyone else has a slice of pizza! You may also find the rest of your family will actually enjoy this pizza too!

I’ll leave the topping choices to you, but my favorites are diced tomatoes, fresh mozzarella, spinach, grass fed ground beef (cooked) and sometimes sauteed mushrooms.

Now that I’ve gotten you hungry and thinking about pizza, here’s the recipe…

Grain-Free/Gluten-Free Zucchini Crust Pizza

3-4 small/medium zucchinis (about 2 cups shredded)
1 tsp sea salt (to draw out the liquid in the zucchini)
2 eggs
1/4 cup tapioca flour*
1/2 cup shredded cheese (I usually do a combination of cheddar and Parmesan)
1/2 tsp oregano
1/2 tsp basil
1/2 tsp garlic powder

Preheat oven to 400 degrees Fahrenheit.

Shred the zucchini using a box grater. Toss the salt into the shredded zucchini, wrap in cheese cloth if you have it, and let it sit for 15 minutes. Squeeze out all liquid from the zucchini and place in a bowl.

10_29_13 478

10_29_13 479

10_29_13 480

Add the eggs, tapioca flour, cheese, and seasonings. Combine well.


Line a baking sheet with parchment paper. Shape your zucchini mixture into a circle, about 1/4 inch thick.

image001 (2)

Bake at 400 for 45-55 minutes or until golden brown. It should not look soft in the middle, but be sure the edges don’t burn.

image001 (3)

Remove crust from oven, add your toppings and return to oven until toppings are melted and heated through. Slice and enjoy!

image001 (4)

image001 (5)

*This recipe can be made without the tapioca flour, however, the flour will give the crust a better texture and more bread-like flavor.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: