5 star :: (paleo, keto, whole30)
3 cups grated (pressed) zucchini
(takes 4 medium zucchini or 1 super size)
1 cup arrowroot flour (I used tapioca starch)
1/4 cup flax flour
½ cup Paleo flour
3 eggs
Salt
DIRECTIONS:
Preheat oven to 350 F.
Wash and grate zucchini.
Squeeze the water out of the zucchini and place in a medium bowl, discarding the zucchini juice.
Add in the arrowroot flour (or tapioca starch), Paleo flour blend and eggs.
Mix until well combined.
Line round pizza pan with parchment paper.
Dump the batter onto the baking sheet, using your fingers to press the batter until it becomes a thin, round-shaped pizza crust.
Bake for 40–45 minutes, flipping the crust halfway through.
Remove and add your favorite pizza toppings.
Bake for an additional 10–12 minutes.
Makes 1 XL crust or 2 medium. Great texture. Amazing the next day too. I topped mine with sun-dried tomatoes, fried gourmet mushrooms, dollops of cashew cheese, fresh herbs of basil and oregano, green onions and extra virgin olive oil. I added flaxseeds below the pizza cooking at the second time with the toppings to keep it from sticking… In Italy they use cornmeal. Benissimo!
By Jenalee Marshall
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