Healthy Zucchini & Chia Pizza Crust

Description

This Healthy Zucchini & Chia Pizza Crust is a nutritious, gluten-free, and fiber-rich alternative to traditional pizza bases. Freshly grated zucchini brings moisture and vitamins, while chia seeds act as a natural binder, providing omega-3s, protein, and a boost of antioxidants. The result is a crisp yet tender crust that can hold all your favorite toppings without guilt. Perfect for low-carb, vegetarian, and health-conscious pizza lovers!

Ingredients Healthy Zucchini & Chia Pizza Crust

• 2 medium zucchinis (about 2 cups grated, squeezed dry)

• 2 tbsp chia seeds

• 6 tbsp water (to soak chia)

• 1 egg (or flax egg for vegan option)

• ½ cup almond flour (or oat flour)

• ¼ cup grated Parmesan cheese (optional, adds crispiness & flavor)

• 1 tsp garlic powder

• ½ tsp oregano or Italian seasoning

• Salt & black pepper to taste

• Olive oil spray (for baking sheet)

 Instructions

1. Prepare the chia gel – In a small bowl, mix chia seeds with water. Let it sit for 10–15 minutes until it forms a gel-like consistency.

2. Grate & drain zucchini – Grate zucchinis, place in a clean kitchen towel, and squeeze out as much liquid as possible (very important for crispiness).

3. Mix the dough – In a large bowl, combine zucchini, chia gel, egg, almond flour, Parmesan (if using), garlic powder, oregano, salt, and pepper. Mix until a sticky dough forms.

4. Shape the crust – Line a baking tray with parchment paper and lightly spray with olive oil. Spread the dough into a round or rectangular crust about ¼-inch thick.

5. Bake the crust – Preheat oven to 400°F (200°C). Bake for 20–25 minutes until golden and firm.

6. Add toppings & bake again – Remove from oven, add your favorite healthy toppings, and return to the oven for 8–10 minutes.

7. Slice & enjoy – Let cool slightly before slicing to avoid breaking.

Notes

• Drain zucchini well – Too much water will make the crust soggy.

• Cheese-free option – Skip Parmesan and add 1 more tbsp of almond flour if vegan.

• Crispier crust – Flip the crust after 20 minutes and bake another 5 minutes before adding toppings.

Tips

• Add a pinch of chili flakes to the dough for a spicy kick.

• Store baked crusts in the fridge for up to 3 days or freeze for later.

• Use a pizza stone for an extra-crisp base.

•  Servings

• Makes 1 medium pizza crust (serves 2–3 people).

Nutritional Info (per serving, without toppings, approx.)

• Calories: 120 kcal

• Protein: 5g

• Fat: 7g

• Carbohydrates: 9g

• Fiber: 3g

• Sugar: 2g

Health Benefits

• Low-carb & gluten-free – Great alternative to wheat flour crusts.

• Rich in fiber – Supports digestion and satiety.

• Chia seeds – Provide omega-3 fatty acids, protein, and antioxidants.

• Zucchini – Low in calories, packed with vitamin C and potassium.

❓ Q & A

Q1: Can I make this crust vegan?
👉 Yes, replace the egg with a flax egg (1 tbsp flaxseed + 3 tbsp water).

Q2: Will it taste like zucchini?
👉 No, the zucchini flavor is very mild and blends with seasonings.

Q3: How do I prevent the crust from being soggy?
👉 Make sure to squeeze zucchini well and bake until golden before adding toppings.

Q4: Can I freeze the crust?
👉 Yes, bake it fully, cool, wrap in parchment + foil, and freeze up to 2 months.

Q5: What toppings go best with this crust?
👉 Fresh veggies, grilled chicken, pesto, or a light marinara with mozzarella.