Low Carb Zucchini Pizza Crust

1. Preheat oven to 450 degrees and line a baking tray with parchment paper dusted with a little bit of almond flour to absorb moisture
2. Shred zucchini with a box grater onto a clean kitchen towel. Squeeze out all excess moisture by gathering up the corners of the towel around the zucchini. Don’t skip this step!
3. Combine zucchini, almond flour, garlic powder, onion powder and salt and pepper. If mixture is too wet, add Tablespoons of almond flour until desired thickness
4. Spread out “dough” onto parchment paper into a ten inch crust or two smaller 5 inch crusts
5. Bake for 15 minutes or so until curst starts to get golden brown around the edges and the middle is set.
6. Remove from oven and top with desired toppings! Place back in oven until cheese is melted (if using) or toppings are heated through
7. Let sit for a couple minutes, then slice and enjoy!

**As with most alternative, non-wheat based pizza crusts this will have a different texture/flavor and isn’t as hardy as a traditional pizza crust. However, this crust gives you a healthier, lower carb alternative that you can still make your own and have fun with toppings.

We skipped the sauce on ours and went with fresh sliced mozzarella, leftover cooked shredded chicken, bacon crumbles and drizzled raspberry balsamic across it all. Delicious!