This recipe can be used to bake either a low carb zucchini pizza crust or to make zucchini flat bread. I’ve used it as both of these and it was delicious in both instances! After the initial preparation of wringing out the zuchini, it is pretty easy to make and will take you no time at all. What you do with it afterwards, is completely up to you!

Low Carb Zucchini Pizza Crust / Flat Bread
Low Carb Zucchini Pizza Crust / Flat Bread
  • 2– 3 medium sized zucchinigrated (making 2 cups)
  • 40g Parmasean cheesegrated finely
  • 3Tbsp Almond Flour
  • 1tsp Crushed Garlic
  • 1tsp Salt n pepper
  • ½tsp Origanum spice
  • 2 eggs
  1. Preheat an over to 200 degrees celcius, and line a baking sheet with parchment paper
  2. After grating the zucchini, leave it out in a colander to “sweat” for about 20 minutes. Wring it out using a muslin cloth or clean, dry tea towel, making sure to drain as much liquid as possible. Then place in a bowl
  3. Add the parmasean cheese, almond flour, crushed garlic, salt n pepper, and origanum to the zucchini, and mix until well combined
  4. Crack the eggs into the mixture and combine well
  5. Pour the zucchini mixture out onto the lined baking sheet and spead out using the back of a spoon, unitl flat, or about the thickness of pizza crust
  6. Place baking tray in the pre-heated oven. Bake for about 10 minutes, then check for air-pockets rising. If there are any poke a few holes into the crust with a fork. Return to the oven for a further 10 minutes to total 20 minutes of baking, until the edges are golden brown and a toothpick inserted into it comes out clean
Recipe Notes

low carb zucchini pizza

For pizza, you can add toppings of your choice (mozzarella cheese, passata, basil etc) and retun to the oven to bake until the cheese is melted (about 15 mnutes).

low carb flat bread

For flat bread, you can cut it into slices and use to make sandwiches