Low-Carb Zucchini Pizza
It's always been a tradition in my family to make heart shaped pizzas for dinner on Valentine's Day. I'm a BIG pizza lover but don't like the stomach ache that normally comes along with it, even when it's gluten free. So, I've been working on a low carb, veggie packed crust that still feels and tastes like pizza but is actually good for you! I shaped mine into a cute little heart so that it's perfect for the Valentine's holiday, but this really works for any day. Enjoy!
4 small zucchinis shredded
2/3 cup almond flour
Tomato sauce ( I like Rao's)
Parmesan or goat cheese
3 large basil leaves chopped
Add diced sausage or shredded chicken for protein!
Preheat oven to 425 and line a baking sheet with parchment paper
Shred all of your zucchinis onto a paper towel or two. Once shredded, wrap the zucchini in the paper towel and squeeze out as much moisture as you can. You'll be surprised at how much water you can get out of the zucchini so squeeze!
After the zucchini has been squeezed, add it to a large bowl with the almond flour and eggs. Mix throughly.
Break the batter up into two batches and then press it onto the parchment lined baking sheet. You can make your pizzas as thick or thin as you'd like. Remember, the thinner you make it, the less it will be able to withstand heavy toppings. I made fairly thick and into a heart shape for Valentine's Day!
Place the crusts in the oven and bake for about 15 minutes or until golden brown.
Once golden brown, remove the pizza from the oven and put your oven on broil. Then, place your toppings on the pizzas.
Put the pizzas back in the oven and broil for 3-5 minutes depending on how strong your broiler is. I like the cheese on mine to get slightly brown and bubbly. Enjoy!