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My review
Low-Carb Pizza Crust
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Nichole Ortega
"This low-carb crust can be topped with just about anything!
This recipe makes five 6-inch crusts."
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Ingredients
50 m servings 263Original recipe yields 5 servings (5 6-inch pizza crusts)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with parchment paper.
- Mix zucchini with eggs, mozzarella, Parmesan, wheat bran, olive oil, Italian seasoning, and garlic until combined.
- Scoop about 1 cup of the mixture onto the parchment paper and spread into a 6-inch circle using your fingers or a spatula. Repeat with remaining zucchini mixture.
- Bake in the preheated oven until lightly browned on top, about 25 minutes.
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Footnotes
- Cook's Note:
- Once crust is baked, top it with your favorite ingredients, and continue baking until cheese is melted. Allow the pizza to cool slightly in order to firm up the crust.