Simple yet full of flavor, this “pizza” is both fun to eat and super tasty! Feel free to mix and match your favorite toppings to make a unique pie.
Yield 2 medium pizzas (3-4 servings)
2 zucchinis (yielding about 2 cups)
1 teaspoon of salt, plus a pinch more for the onions
2 eggs, beaten
2 tablespoons of arrowroot powder, plus more for dusting
2 tablespoons of coconut flour
1/2 cup of mozzarella cheese, plus extra for sprinkling
1/2 cup of parmesan cheese, plus extra for sprinkling
1 teaspoon of dried basil, plus extra for sprinkling
1 teaspoon of dried oregano, plus extra for sprinkling
2 tablespoons of olive oil, divided
1 large onion, sliced
Preheat the oven to 450 degrees and line two pie pans with parchment paper. Dust each with a little arrowroot powder so the crust won’t stick.
In a food processor or with a hand-grater, grate the zucchinis until you yield two heaping cups of zucchini shreds. Toss them with the salt and let sit in a colander over the sink for half an hour so the salt can help the zucchini release some of its water.
Once the half an hour has elapsed, wrap the zucchini shreds up in a cheesecloth or thin dish towel, twist the top, and squeeze out as much water as you possibly can. Your goal is to have the zucchini as dry as possible!
Add the zucchini into a big bowl and mix with the eggs, arrowroot powder, coconut flour, mozzarella cheese, parmesan cheese, dried basil, dried oregano, and olive oil.
Divide the dough in two and put each half in its own pie pan. Squish it down with your hands and spread to all of the corners, making sure there are no bumps or holes.
Bake until golden brown and bubbly on top, about 15 minutes, then flip over and let brown on the other side for another 10-15 minutes.
Remove the pizza crust from the oven and turn it up to broil.
This time, I used caramelized onions to top the pizza. To make them, simply heat up 1 tablespoon of olive oil in a small skillet over medium heat and add the onion. Saute until golden brown and softened, about 10 minutes, sprinkling with salt to help release some of the water.
Top each of the crusts with the onions, extra cheese, and a sprinkle of basil and oregano.
Broil the pizza in the pan until the cheese has melted and is beginning to brown, about 3 to 4 minutes. Remove from the oven, let cool for 5 or so minutes, and then slice and serve with a simple green salad. Eat with a fork and a knife, or just go for it with your hands!