(Photos and text by Bianca Gomez, office manager for The Secret Ingredient)
Got some time on your hands? Or maybe you need a fun and healthy activity to do with the kids? How about a pizza making party! It’s fast, easy, and open for loads of creativity. The perfect solution for small hands with short attention spans!
The first step to a great gluten free pizza is of course the crust. This zucchini crust recipe is a tried and true favorite that’s simple to make and easy to customize. Its simple grain-free ingredient list is appropriate for all types of dietary needs – Keto, Whole30, Paleo, LowFODMAP and more. And best of all, it freezes great! So, make several crusts now, freeze, and you’re ready to go the next time you’re in need of a great pizza crust.
Next up is the sauce. Who can go wrong with a fresh basil-tomato sauce? Or if you’re feeling adventurous, a nice pesto is always a personal favorite. Really, any sauce or even a simple olive oil base makes for a great mid layer touch.
And lastly, the part to make it a true masterpiece – the toppings! This is where you can really let your creativity run wild. Sliced veggies, roasted garlic, meat-based toppings or just about anything you can think of. If you eat dairy, cheese is a classic must, of course. If not, a nut-based ricotta or dairy free substitute of choice is always a nice way to go. There’s no wrong option here! Feel free to customize to your heart’s content.
Paleo Zucchini Pizza Crust
2 cups zucchini, shredded
2 large eggs
¼-½ cup coconut flour, or as needed
1 teaspoon salt
¼ cup shredded cheese (optional)
Optional Toppings:
Sauce of choice such as marinara or pesto
Italian sausage
Pepperoni
Sliced veggies
Shredded cheese (optional)
Preheat oven to 400F.
Spread out the grated zucchini onto a baking sheet lined with parchment in a thin layer. Sprinkle with salt. Bake for about 5-10 minutes, or until zucchini is semi-soft and mostly dry. You may want to check on it halfway through and give it a stir.
Meanwhile, combine the eggs, coconut flour, 1/2 tsp sea salt, and cheese (if using) in a large bowl.
When the zucchini is done add into the bowl and mix well.
Line the same baking sheet with a new sheet of parchment. Spread and pat down the zucchini pizza into a thin circle, about 12 inches in diameter. Bake 10-15 minutes, or until the edges start to brown and the crust is cooked through (please see photo below of what the crust looks like once it’s been cooked).
Remove pizza crust from the oven and allow to rest for about 10 minutes. Then top with the desired sauce and toppings and cheese (if using).
Place the pizza in the oven for another 10 minutes or until the cheese melts.
Remove pizza from the oven and allow to cool slightly before slicing.
Enjoy!
Zucchini crust (baked)
Tomato Basil Sauce
1 Tablespoon olive oil
1 cup beef broth (garlic and onion free for low FODMAP)
1 onion (use tops of green onions for low FODMAP)
2 jars diced tomatoes
1 package basil
dried thyme and oregano
2 cloves garlic (omit for low FODMAP)
Salt
Pepper
In a large sauté pan, heat up olive oil. Mince onion (or scallion tops) and garlic and add to pan. Brown onion until caramelized. Add broth and tomatoes. Cook for approximately 15-20 minutes until sauce is thickened. Add minced basil, thyme, oregano, salt and pepper to taste.
Pumpkin Seed Pesto
1 cup unsalted hulled (green) pumpkin seeds
1 cup extra-virgin olive oil, divided
1/4 teaspoon fine sea salt
2 tablespoons fresh lemon juice, or to taste
3 cloves garlic (substitute with 2 stalks of green onions, green parts only for low FODMAP)
1 cup roughly chopped fresh cilantro
Preheat oven to 375°F. Toss pumpkin seeds with 2 tablespoons of the oil and salt then spread out in a single layer on a large baking sheet. Roast until seeds are puffed and fragrant, 10 to 15 minutes, then set aside to let cool. Combine seeds in a food processor with 1/4 cup water, lemon juice, garlic, cilantro and remaining 4 tablespoons oil. Pulse until mixture forms a coarse paste then season with salt and pepper. Cover and chill until ready to use
Macadamia Nut Ricotta
1 lb macadamias
1/4 cup water
½ bunch flat-leaf parsley
1 lemon, juiced
salt to taste
Place macadamias, water and parsley in a food processor. Process until macadamias form a paste and add water until consistency is similar to ricotta. Add salt and lemon to taste.
