Zucchini Crust Pizza
50 min
Under an hour
Sezamo
Preparation method
Crust Preparation
Preheat the oven to 200°C (top and bottom heat). Wash the zucchini, cut off the ends, and grate them finely. Lightly salt them and let them sit for a few minutes, then squeeze out the water very well using your hands or a clean kitchen towel.
In a bowl, mix the squeezed zucchini with the eggs, crushed garlic, oregano, and grated Parmesan. Season with pepper and mix well until combined.
Line a baking tray with parchment paper and spread the mixture into a circle about 25 cm in diameter. Bake the crust for 20 minutes until golden and firm.
Chef's tip
For the crispiest crust, it is essential to squeeze the zucchini very well after grating and salting it. You can use a clean kitchen towel to remove all excess liquid. Serve the pizza immediately, garnished with fresh basil leaves for extra flavor.
Ingredients
Nutritional values
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