Oozing with all the pizza goodness, this Delicious Zucchini Grain Free Pizza Crust with Arugula Salad delivers and satisfies my pizza craving and keeps my body humming on all cylinders. Finally, the long awaited zucchini plant is bearing fruit so I got right on making this zucchini pizza crust from the new cookbook Inspiralized and Beyond (by Ali Maffucci).
Keep reading and make it because 1) it’s delicious 2) it’s easy and 3) it uses all of the veggies in season right now, namely, zucchini, tomato and arugula.
This is a grain free version of an arugula pizza recipe I posted years ago with a conventional flour crust and you can find that recipe here.
Here’s what you’ll need:
Once you’ve gathered your ingredients, preheat your oven and grate the zucchini. I used 1 large zucchini. It’s the first one to be ready from our garden and I was grooming it for this recipe, hence the size. You’ll need 2 cups of grated zucchini, so you may need 2 squash if they’re smaller.
I have these wonderful mesh veggie bags I use for this task. If you don’t have one of these, you can use cheesecloth or a clean kitchen towel. The left photo is before squeezing and the right is after. It does the job well.
Whisk up eggs, almond flour and seasonings with the zucchini – it’s seriously so much easier than making a yeasted crust. Mold into a 10 inch round-ish, on a prepared baking sheet. Remember to dust parchment paper with extra almond flour. I’ve made that mistake for you and you don’t want to forget that. Pop it in the oven.
After the crust bakes for 15 minutes, remove and add fresh tomato slices (our first garden tomato too) and just enough mozzarella to give it that wonderful pizza taste but not over-doing it. Drizzle with a bit of olive oil and salt and pepper and pop it back into the oven for 7-10 more minutes. Your house will be smelling absolutely wonderful at this point.
Dress the arugula, remove pizza from oven and slice before adding the salad topping.
Lightly sprinkle top of pizza with sea salt, or black truffle salt if you have it. If not, no worries…but it’s awesome if you do!
The pizza got raves from the hubs every time I’ve made it. It’s now on regular rotation through zucchini season.
I served this pizza with a fresh green salad with our homegrown raspberries to complete the meal. It’s a light and satisfying dinner for a hot summer day. I hope you love it like we do. Let me know!
Until next time,
Delicious Zucchini Grain Free Pizza Crust with Arugula Salad (serves 2)
1/2 cup almond flour
2 medium (or 2 cups) shredded zucchini
2 large eggs
1 teaspoon dried oregano
1/2 teaspoon garlic powder
sea salt and pepper
5-6 thin slices fresh tomato
1 teaspoon olive oil for drizzling
sea salt and pepper
1/2 cup shredded mozzarella cheese
1/3 cup freshly grated parmesan
5 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
3 cups cleaned (and patted dry) baby arugula
sea salt (or truffle sea salt)
Preheat oven to 450 degrees with a rack on the bottom. Line baking sheet with parchment paper and dust with almond flour.
Using either a fine mesh vegetable storage bag, a clean kitchen towel or cheesecloth, place shredded zucchini in or on the cloth using, gather up the sides and squeeze out excess liquid over the sink. Put the pressed and shredded zucchini in a large bowl.
Beat 2 eggs and add them to the bowl along with the almond flour, oregano, garlic powder, 1/2 teaspoon salt, and a pinch of pepper. Combine all ingredients until it takes on a dough like consistency. If the mixture is too wet add a tablespoon or two more of almond flour.
Transfer dough to the lined baking sheet. Form dough into a 10 – inch round or two 5 – inch rounds. Lightly spray crust(s) with cooking spray and bake on the lower rack of the oven for 15 minutes, when crust has golden edges and center is firm.
Remove pizza crust, arrange tomato slices on crust and top with grated cheese. Drizzle with 1 teaspoon olive oil and lightly sprinkle with salt and pepper. Bake another 7-10 minutes.
While pizza is baking make the dressing for the arugula salad. In a pint size wide mouth jar, combine parmesan cheese, lemon juice, olive oil, lemon zest. Blend well with an immersion blender, or alternatively make in a blender.
When pizza is done baking, remove from oven and cut into slices. In a medium size bowl toss baby arugula with 2 – 3 tablespoons of the dressing or to taste. Arrange arugula salad on pizza and sprinkle with truffle sea salt (if you have it) or sea salt. The truffle sea salt is amazing but not necessary – this is still delicious!