**sub out corn starch** Zucchini Pizza Crust Recipe
This Zucchini Pizza Crust is easy to make and is the perfect low carb option for satisfying that Friday night pizza craving. It’s so easy to make with 5 ingredients that are grain free, gluten free and keto friendly. Perfect healthy pizza recipe to use up that summer garden zucchini. Simple to customize with your favorite low carb pizza toppings.
Milch und Hefe in den geben und 2 Min. bei 37°C mit Stufe 2 verrühren. Mehl, Salz und Öl zugeben und 2 Min. mit verkneten. Den Teig gehen lassen, bis sich das Volumen etwa verdoppelt hat. Der Teig reicht für ein handelsübliches Backofenblech. Danach den Teig auf dem Backblech ausrollen Zucchini & Tomaten waschen, putzen, vierteln Öl und Speckwürfel in den Mixtopf geben und 3 min/Varome/Stufe 1 dünsten Zucchini zugeben und weitere 2 min andünsten oder in der Pfanne was einem lieber ist-umschütten Die restlichen Zutaten alle in zugeben und 10 Sek/Stufe 3 vermischen, die Zucchinimasse unterrühren. Alles auf den Teig streichen Backofen (Ober/Unterhitze) auf 180° vorheizen und ca. 35 Min. auf mittlerer Schiene
Dieser Pizzateig kommt ohne Hefe aus und ist dennoch dank Olivenöl und Magerquark so geschmeidig, dass er problemlos geknetet und geformt werden kann.
Schichtsalat – irgendwie retro aber echt lecker mit einem leckeren Joghurtdressing. Passend für jede Party! Viel Spaß beim Ausprobieren!!
Cauliflower Pizza Crust - NO Cheese version #paleodinner
Hinter dem Begriff Low-Carb steckt eine kohlehydratarme Ernährung. Während manche gleich ihr komplettes Leben danach ausrichten, verzicht...
All of summer’s best produce on a pizza! Three of my favorite cheeses, fresh garden herbs, sweet peaches, savory zucchini, and a little bit of spiciness to balance it all out.
Ein Pizzabrot aus selbstgemachtem Hefeteig mit Käse-Kräuter-Füllung, das sich sowohl an jeder Party als auch als Beilage super eignet.
This Zucchini Pizza Crust recipe is gluten-free and flavored with savory herbs of thyme and oregano. The flavor and texture of the pizza crust was an unexpected surprise! It works perfectly, is very tasty, and you can use what you have available in your refrigerator to use for the pizza toppings. This crust cooks at a high temperature, 550 degree F. which produces a crispy crust. The toppings came out perfect too.This delicious Zucchini Pizza Crust recipe, comments, and photos were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA. Pizza Recipes, Squash Hints, Tips, and Information, and more delicious Squash Recipes. Zucchini Pizza Crust Recipe:4 cups zucchini squash, (shredded)1 teaspoon salt1/2 cup cheese, (your choice (I used sharp cheddar and Havarti))1/3 cup almond flour*2 cloves garlic, (minced)2 teaspoons oregano, (chopped)1/2 teaspoon thyme (leaves, fresh)1 egg, (beaten)1/4 teaspoon saltPizza Toppings**Preheat oven to 550 degrees F.Place the pizza stone, if using, in the oven to preheat. A pizza stone should be placed on a oven shelf and preheated with the oven. Preheat the stone to the temperature you’ll be cooking the pizza at BEFORE you put the pizza dough on the stone. Pizza stones need at least 20 minutes to heat up fully. Once pre-heated, the stone evenly transfers intense heat to the food being cooked, ensuring a particularly crisply baked base.Place shredded zucchini into a large bowl with the 1 teaspoon of salt and mix well. Let sit for 20 minutes. Put zucchini into a piece of cheese cloth and, using your clean hands, squeeze the excess moisture out of the zucchini; discard the water. Place the zucchini back into the bowl, and using your hands, mix in the cheese, almond flour, garlic, oregano, thyme, egg, and additional 1/4 teaspoon salt. Pat it down thoroughly as you want it tightly formed together.Either use a parchment-lined baking sheet or use a sheet of parchment paper on your pizza peel (this is what I did). Place the zucchini crust mixture onto the parchment paper. Using your hands spread the mixture to form a circle about 12 inches in diameter, keeping the crust about 1/2-inch thick. Pinch the edges up so that it forms a nice edge. Transfer the crust on the parchment paper to the preheated oven and place on the preheated pizza stone.Using Pizza Peel: Slide the zucchini crust (with the parchment paper) onto your hot pizza stone. Once cooked to your liking, remove the baked zucchini crust (along with the parchment paper) from the oven and let cool before adding your toppings.Using Baking Sheet: If using a parchment-lined baking sheet, place it on the oven rack of the hot oven. Once cooked to your liking, remove the baking pan with baked zucchini crust (along with the parchment paper) from the oven and let cool before adding your toppings.Pre-bake the Zucchini Pizza Crust for approximately 8 minutes or until the crust begins to brown at the edges. Using a gloved hand, remove from the oven (leaving the pizza crust on the pizza peel or baking pan) and transfer onto a solid surface.Now you can build your pizza: As a suggestion, I used homemade Tomato Sauce that I had made from frozen Slow-Roasted Tomatoes that I had roasted last summer. You may use any commercial pizza sauce you like, or tomato sauce heated and cooked with oregano). I also added thinly-sliced red onions, halved plum tomatoes, turkey pepperoni, fresh minced garlic, shredded cheddar and Havarti cheese, and halved black olives. Be creative and use what you have in your pantry and refrigerator.Once you have created your toppings, transfer the pizza back to the oven and bake for an additional 4 to 5 minutes or until the cheese is melted and pizza looks heated through.Remove pizza from oven (using your gloved hand), and transfer to a solid surface. Add any additional toppings that you desire. Let rest a minute or two before cutting into serving sizes.Makes 2 to 3 servings.* Almond Flour is made from blanched almonds. It is low in carbohydrates and is a good source of protein, fiber, Vitamin E, and magnesium. You can substitute all-purpose flour, but then the crust will not be gluten-free.** Pizza Topping Ideas:Tomato sauce, Marinara sauce, or salsaPepperoniSliced avocados or guacamole sauceGrated cheese (of your choice - such as cheddar, mozzarella, parmesan, etc.)Roasted bell peppers, thinly sliced or choppedAssorted roasted vegetablesCaramelized onionsOlivesFresh tomatoes, sliced or choppedShredded lettuceBasil Leaves for garnishSource: This recipe has been adapted from the website, My Humble Kitchen, by Diana