This unique pizza recipe features a zucchini-based crust that's both gluten-free and delicious. Topped with smoky chipotle BBQ sauce, crispy bacon, grilled corn, and gooey mozzarella cheese, it's a flavor-packed twist on a classic favorite.
Ingredients: 2 large zucchinis, grated. 1/2 cup almond flour. 1/2 cup grated Parmesan cheese. 2 eggs. 1/2 teaspoon garlic powder. Salt and pepper to taste. 1/2 cup chipotle BBQ sauce. 6 slices of crispy bacon, chopped. 1 cup grilled corn kernels. 1 cup shredded mozzarella cheese. 1/4 cup fresh cilantro leaves, chopped.
Instructions: Preheat your oven to 425F 220C. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. In a mixing bowl, combine the grated zucchini, almond flour, grated Parmesan cheese, eggs, garlic powder, salt, and pepper. Mix until well combined. Line a baking sheet with parchment paper and press the zucchini mixture onto it to form a thin crust, about 1/4 inch thick. Bake the zucchini crust in the preheated oven for 15-20 minutes, or until it becomes golden brown and starts to crisp up. Remove the zucchini crust from the oven and spread the chipotle BBQ sauce evenly over the crust. Sprinkle the chopped bacon and grilled corn kernels over the BBQ sauce. Top the pizza with shredded mozzarella cheese. Return the pizza to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden. Remove the pizza from the oven and garnish with chopped fresh cilantro leaves. Slice and serve your Zucchini Pizza Crust with Chipotle BBQ Bacon and Grilled Corn Pizza hot.
Prep Time: 20 minutes
Cook Time: 30 minutes
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