Coconut Flour Zucchini Pizza Crust

Coconut Flour Zucchini Pizza Crust

Who doesn’t love pizza??  I know I’m a huge fan.  Pizza is very nostalgic for me; I grew up having it for most Christmas dinners.

Pizza crusts can be a little difficult to come by when you are trying to be gluten free, but what if you are trying to be grain free?  That is a struggle for sure when you are following the In.Form diet plan.  Don’t worry, you don’t have to go without with this delicious and versatile grain-free, paleo pizza crust made with coconut flour.

I have made this recipe before as three large pizza crusts, but my husband and I prefer to make bread slice sized crusts and eat two of them at a time. This recipe will make 12 bread slice sized crusts; we eat two each as a meal with our favorite pizza toppings.  Experiment to see which you like best.

This pizza crust is child-friendly too.  I have fed it to 5 nieces and nephews ages 3-15 who loved it and wanted it during a second visit at my house.

They finished their plates!

Not a Crispy Crust

One thing that may disappoint some pizza fans out there: this is not a crispy pizza crust.  If you find a way to make a grain-free crispy pizza crust, please share.  This is a soft crust that keeps really well in the fridge for easy leftovers throughout the week.  My husband and I have also taken these camping and made pizza pockets out of them using pie irons.  That does make for a bit crispier crust, but this is delicious however you make it.

Start with zucchini which you shred, lightly steam or microwave and wring out the moisture from.  I find that just picking it up and squeezing it out with my hands gets enough moisture out of it.

Word of warning: bake these on cookie sheets lined with parchment paper.  Don’t use your pizza stones without parchment paper or a bare cookie sheet: this does get messy and really hard to clean up.  Save yourself some time and just use the parchment paper when cooking it.  For reheating the finished pizza crusts, I don’t always put down the parchment paper.

This finished crust is paleo, gluten-free, grain-free, candida diet friendly and In.Form diet friendly.  I’ll post another recipe soon with specific toppings including a link for tracking on MyFitnessPal.

If counting calories, you can track this recipe here on MyFitnessPal without the toppings.

For those of you following the In.Form plan, mark these boxes for the crust alone:

  • 1 vegetable serving
  • 1 healthy fat
  • 1 snack protein (if you are eating the crust alone. Add protein to your toppings to make this a meal protein instead.)
Print Recipe
Coconut Flour Zucchini Pizza Crust
pizza crust
Course Main Dish
Cuisine Italian
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Servings
people
Ingredients
pizza crust
Instructions
  1. Preheat oven to 450 degrees. Line two cookie sheets or a pizza stone with parchment paper. (If you don't have two, you can make this in batches.)
  2. Steam zucchini lightly on stovetop or microwave for a minute or two. Wring out as much moisture as possible and put into a large mixing bowl.
  3. Add the rest of the ingredients and mix with a hand blender until combined.
  4. Spoon out onto the parchment paper as either three large round pizza crust or 12 smaller bread slice-sized crusts. (This doesn't need to be very thick: just enough that you can't see the parchment paper through it.
  5. Bake 10-12 minutes or until starting to brown.
  6. Remove from oven. Top with favorite toppings and bake until cheese is melted. Enjoy!
Leftovers
  1. For reheating cold crusts from the fridge, top with sauce, cheese and other desired toppings and bake at 350 for about 10 minutes or until cheese is thoroughly melted and everything is nice and warm. Enjoy!
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