Healthy Zucchini & Chia Pizza Crust

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Description

This Healthy Zucchini & Chia Pizza Crust is a wholesome, gluten-free, and fiber-rich alternative to traditional pizza dough. Grated zucchini brings moisture and nutrition, while chia seeds act as a natural binder, replacing eggs and flour in part. The result is a thin, crispy, yet slightly chewy crust that’s perfect for piling on your favorite toppings—without the guilt. Great for keto, low-carb, and gluten-free diets.

Ingredients For Healthy Zucchini & Chia Pizza Crust

  • 2 medium zucchinis (about 3 cups grated, excess water squeezed out)

  • 3 tbsp chia seeds

  • 6 tbsp water (to make chia gel)

  • ½ cup almond flour (or oat flour for nut-free)

  • ½ cup grated Parmesan cheese (or nutritional yeast for dairy-free)

  • 1 tsp garlic powder

  • ½ tsp dried oregano

  • ½ tsp salt

  • ¼ tsp black pepper

  • Optional: 1 egg (for extra binding if not vegan)

 Instructions

  1. Prepare Chia Gel: In a small bowl, mix chia seeds with water. Let sit for 10–15 minutes until thickened into a gel.

  2. Prep Zucchini: Grate zucchini and place in a clean kitchen towel. Squeeze out as much water as possible to prevent a soggy crust.

  3. Mix Dough: In a large bowl, combine zucchini, chia gel, almond flour, Parmesan, garlic powder, oregano, salt, and pepper. Mix until well combined (add egg if using).

  4. Shape Crust: Line a baking sheet with parchment paper. Spread mixture into a round or rectangle, about ¼-inch thick.

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

  6. Add Toppings: Remove from oven, add desired pizza toppings, and bake for another 10–12 minutes.

  7. Serve: Slice and enjoy warm!

 Notes

  • Be sure to squeeze out as much water from zucchini as possible—this is key for a crisp crust.

  • Chia seeds replace eggs as a binder, making this vegan-friendly. If you want extra hold, you can still add an egg.

  • Almond flour adds protein and richness, but oat flour can be used for nut-free diets.

  • The crust can be made ahead, baked, and then frozen for quick weeknight pizzas.

Tips

  • For extra crispiness, flip the crust halfway through baking.

  • Use a pizza stone if available for an evenly cooked crust.

  • Spread the dough thin for a crisp crust or thicker for a chewier texture.

  • Add a pinch of chili flakes or Italian herbs to the dough for more flavor.

 Servings

  • Makes 1 medium pizza crust (10–12 inch)

  • Serves 2–3 people

Nutritional Info (per serving, ⅓ of crust, without toppings)

  • Calories: ~160 kcal

  • Protein: 8g

  • Carbs: 9g

  • Fiber: 5g

  • Fat: 11g

  • Net Carbs: 4g

Health Benefits

  • Zucchini: Low in calories, high in vitamins A & C, potassium, and fiber.

  • Chia Seeds: Rich in omega-3 fatty acids, fiber, and plant protein.

  • Almond Flour: Gluten-free, high in protein, healthy fats, and vitamin E.

  • Low-Carb & Gluten-Free: Suitable for keto and diabetic-friendly diets.

 Q/A

Q: Can I make this without cheese?
A: Yes! Replace Parmesan with nutritional yeast or dairy-free cheese.

Q: How do I store leftovers?
A: Keep slices in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for crispiness.

Q: Can I freeze the crust?
A: Yes, bake the crust first without toppings, cool completely, then freeze. Reheat directly from frozen before adding toppings.

Q: Does the crust taste like zucchini?
A: The zucchini flavor is mild and blends well with spices and toppings.

Q: Can I use flaxseed instead of chia?
A: Yes! Ground flaxseed with water (flax egg) works just as well.

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