Zucchini Pizza Crust With Essential Oils

Pizza is an all-time favorite. Take away the calories without sacrificing flavor with this healthy, gluten-free alternative.

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Servings: 3

Prep Time: 00:30

Cook Time: 00:15

Main Ingredients

4 - 6 zucchini, grated (to yield 4 cups) 1 tsp. kosher salt

1/3 cup parmesan cheese, grated

1/4 cup chickpea flour

1/3 cup gouda cheese, grated

1 clove garlic, minced

4 drops young living oregano essential oil

2 drops young living basil essential oil

1 egg olive oil for greasing


1Preheat oven to 500 with a pizza stone.

2In a large bowl, toss the shredded zucchini with the kosher salt and set aside for 10-15 minutes. Squeeze the excess moisture out of the zucchini by wrapping it up in a clean kitchen towel or cheesecloth. Discard the liquid.

3Place the shredded zucchini into a bowl and add the parmesan, flour, Gouda cheese, garlic, Oregano essential oil, Basil essential oil, and eggs. Mix all of the ingredients together.

4Place the zucchini mixture onto a piece of parchment paper. Set on a cookie sheet to make it easy to transfer into the oven. Spread the zucchini mixture to form a circle about 1/3 inch thick.

5Transfer onto the heated pizza stone in the oven. Bake for 8-10 minutes or until the crust starts to brown.

6Top the pizza with sauce and any additional toppings that you'd like. Once the toppings are on, transfer the pizza back onto the heated pizza stone in the oven and bake for an additional 4 minutes until cheese melts.

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