Mel Christensen

Mel Christensen

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Thin 'n' Crispy Zucchini Pizza Crust - Low Carb, Gluten-Free !


Thin ‘n’ Crispy Zucchini Pizza Crust

Low-Carb, Gluten-Free, Dairy Free Option


  • 3 medium zucchini (750g), grated
  • ½ cup (80g) almond meal
  • ¼ cup(25g) finely grated Parmesan (optional – omit for dairy-free or lower fat option)
  • 1 cup (200g) chick pea flour (or sweet potato/potato flour)
  • ¼ cup (30g) tapioca flour (also known as arrowroot)
  • Up to  ½ cup (20 – 50g) psyllium husks (The amount you add will depend on how much liquid you have managed to extract from the zucchini.  Add enough so that the mixture is like a nice firm dough – not wet and soggy)
  • 1 tbsp. dried herbs (Greek oregano is my favourite!)
  • ½  tsp. garlic powder
  • ½  tsp. salt
  • 1 small egg, beaten


  1. Preheat the oven to 160C.
  2. Sprinkle your grated zucchini with some sea salt and then place into a colander that is lined with a large dry tea-towel and stand for as long as you can (up to 4 or 5 hours is great!) Then, pick up edges of tea towel forming a little sack and squeeze and twist to get as much fluid out as possible.  The drier you can get the grated zucchini, the better your crust will be (wet zucchini = soggy pizza.)
  3. Add the almond meal, Parmesan, chick pea flour, tapioca flour, psyllium husks, dried herbs, garlic powder, salt, and beaten egg and stir until the ingredients are combined. It’s a good idea to get your hands into the “dough” to ensure ingredients are mixed well.
  4. Line a large pizza tray (or a few smaller trays) with baking paper and spread your “dough” mixture out thinly and evenly to cover the base of the tray.  If the dough is proving too sticky to work with place another sheet of baking paper over the top and roll flat using a rolling pin.  Then simply peel back the top sheet and discard.
  5. Bake in a slow oven (160C) just until the crust is firm and starting to brown (about 30-40 minutes.)  Remove from oven, turn the oven up to 230C, and leave bases to cool while you prepare your toppings.  If you have made extra bases for freezing you can wrap and freeze at this point for future super healthy frozen pizzas!
  6. Top with tomato paste (with some herbs, garlic and seasonings mixed through) and then follow with your favorite toppings.  I like a thin layer of mozzarella followed by a scattering of grilled marinated vegetables, mushroom, olives and feta.  Don’t overload your bases with too many toppings as you are likely to add too much additional moisture and therefore end up with a soggy pizza.
  7. Put pizzas back into hot oven (220C) or on the grill and cook just until the cheese is nicely melted (around 10 minutes.) Serve hot.

Makes 1 family-sized pizza.