Enjoy the tastes of Mexico in this low-carb pizza with a crust made of zucchini. A satisfying and keto-friendly meal, it's full of cheesy goodness and beautiful vegetables on top.
Ingredients: 2 medium zucchinis, grated. 2 eggs. 1/4 cup almond flour. 1/4 cup grated Parmesan cheese. 1/2 teaspoon garlic powder. 1/2 teaspoon dried oregano. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/2 cup sugar-free marinara sauce. 1 cup shredded mozzarella cheese. 1/4 cup sliced black olives. 1/4 cup diced bell peppers. 1/4 cup diced onions. 1/4 cup sliced jalapenos optional. 1/4 cup chopped fresh cilantro for garnish. Avocado slices for serving.
Instructions: Turn on the oven and heat it up to 400F 200C. Put the grated zucchini on a clean kitchen towel and squeeze out as much water as you can. Squeezed zucchini, eggs, almond flour, Parmesan cheese, garlic powder, oregano, salt, and black pepper should all be mixed together in a bowl. Make a dough by mixing it well. Put parchment paper on the bottom of a baking sheet. On the parchment paper, press the zucchini dough into a round shape that is about 1/4 inch thick. The zucchini crust should be baked in a hot oven for twenty to twenty-five minutes, or until it is golden brown and firm. Take the crust out of the oven and let it cool down a bit. After that, cover the crust with the marinara sauce. Add shredded mozzarella cheese on top of the sauce. If you want, you can also add diced bell peppers, onions, black olives, and jalapenos. Put the pizza back in the oven and bake for another 10 to 12 minutes, or until the cheese melts and bubbles. It's ready. Take it out of the oven and let it cool for a few minutes. Serve with avocado slices on the side and chopped fresh cilantro on top.
Prep Time: 15 minutes
Cook Time: 35 minutes
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