Low Carb Zucchini Keto Pizza
4 cups (440 g) grated fresh zucchini (from about 2 medium zucchini) (about 250 g when squeezed dry)*
8 ounces low-moisture mozzarella cheese, shredded
2 ounces Parmesan cheese, shredded
1/4 cup (24 g) coconut flour
1 teaspoon baking powder
1/4 teaspoon xanthan gum (optional)
2 eggs (100 g, weighed out of shell), beaten
2 ounces cream cheese, at soft room temperature
Optional pizza toppings: tomato sauce, more mozzarella cheese, gluten free pepperoni, sautéed mushrooms
*I squeeze the liquid out of grated zucchini by placing it, about 2 cups at a time, in a fine mesh bag (like a nut milk bag) or tea towel, closing the bag or rolling up the towel and twisting it to squeeze out all of the liquid.
Preheat your oven to 400°F. Place a pizza stone or overturned baking sheet in the oven as it preheats. Line a pizza peel or other flat surface (like a large cutting board) with a sheet of unbleached parchment paper, and set it aside.
In a large bowl, place the dry grated zucchini, mozzarella cheese, Parmesan cheese, coconut flour, baking powder, and xanthan gum, and mix to combine well. Create a well in the center of the dry ingredients and add the beaten eggs and cream cheese, and mix to combine well. The mixture will be thick and clumpy. Transfer it to the parchment paper and, with clean, moistened hands, spread into a round about 13-inches in diameter. Using a moistened offset spatula or butter knife, smooth the top of the round, spread it into a 14-inch round, and even the edges around the perimeter. The pizza will spread about 1-inch wider during baking.
Slide the pizza on the parchment off the peel or cutting board onto the pizza stone or overturned baking sheet in the oven. Bake for 15 minutes or until the pizza is an even light golden brown color on top. Remove from the oven, spread your desired pizza toppings on top, and return to the oven for another 5 minutes or until any cheese is melted and the edges are crisp. Remove the pizza from the oven and allow to set for 2 minutes before slicing into wedges and serving warm.
Nutrition information is per slice (based upon 8 slices, without toppings). It is provided as a courtesy, using the calculator at Cronometer.com, but values are approximate and will vary based on real-world conditions, including the particular brands of products used among other factors.