This is a delicious low-carb crust that’s great for Pesach and all year round!
Preheat oven to 450 degrees Fahrenheit.
Place zucchini on kitchen towel, fold up towel and squeeze out liquid over the sink to drain as much liquid as possible.
Mix zucchini and remaining ingredients. Spread mixture thinly in a circle on a pizza pan or cookie sheet (I was able to get one 12-inch and one eight-inch pizza). Bake in oven for 15-20 minutes, until edges are browned and pizza crust lifts easily and without falling apart.
Top your pizzas as desired. I topped one pizza with marinara sauce and grated cheese. I topped the other pizza with marinara, grated cheese, goat cheese, sliced green olives and sundried tomatoes.
Bake for another 15–20 minutes.
To take this to the next level, sprinkle on some basil or oregano on top.
Freezing the crust Would the crust freeze well? TIA.
I don’t see why not, I think it would be fine.