Zucchini Paleo Pizza
Gluten free, grain free, paleo, dairy free pizza base
Allow me to introduce you to cauliflower pizza crusts lesser known but oh-so-deserving-of-the-spotlight cousin Zucchini Pizza Crust! Plus it’s gluten free, dairy free, grain free and paleo. Get ready for a party on your tastebuds 🍕🍕🍕🍕🍕🍕
Makes 2 large pizza bases (it also makes great crackers, see below)
1.5 cups cassava flour
1 cup grated zucchini (squeeze excess water out using your hands)
1/2 - 3/4 cup tapioca or arrowroot flour
1/2 - 3/4 cup almond meal
2 tsp adobo seasoning
3/4 tsp baking soda
2 tsp apple cider vinegar
2 Tbsp avocado oil or use olive oil
I used a homemade tomato pizza sauce, sliced zucchini, anchovies, organic goats cheese and fresh herbs.
Other topping ideas; leftover roast chicken, preservative and sugar free salami, avocado, roasted pumpkin, mushrooms, olives.
Preheat oven to 180C.
Add all ingredients into a food processor (starting with 1/2 cup tapioca or arrowroot flour and 1/2 cup almond meal) and blend until combined. If the dough is too wet, blend in 1 Tbsp of each tapioca or arrowroot and almond meal one Tablespoon at a time until it reaches a nice dough consistency.
Halve the dough. Roll each blob of dough out into 2x even circles between two pieces of baking paper.
Place each pizza base onto the baking paper (just re-use the baking paper you used when rolling the pizza bases) and onto a baking tray.
Place into the oven and bake for 15-17 minutes, or until golden brown.
Now top with your chosen toppings and place it back into the oven to cook the toppings.
Remove from the oven, slice and serve.
I made 2 medium sized pizza bases and saved some of the dough to experiment with making some GF crackers out of it. They turned out amazingly and really crunchy too. Simply roll it out in between 2x pieces of baking paper, slice into rectangles and place onto a baking tray. Bake for roughly 20 minutes, or until golden brown. I served them with my Pepita & Basil Pesto.