When I was a kid, my parents took my sister and I to Pizza Hut.
Yes Amie ate Pizza Hut and somehow I survived.
This was back in the 80’s and I’m sure that those pizzas were a huge part of my gut issues. Yum, right?
Somewhere in between the mini pies that I devoured as a kid and my 25th birthday, my body shut down and I couldn’t digest anything. Like anything. You can read all about my story of how I’ve been healing my gut and my body throughout the last decade on my blog as well as in my book-and if you haven’t had a chance to check out my new cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation and Reset Your Body, you can order it and you’ll get 6 Free Exclusive Recipes that are NOT in my cookbook!
There are a TON of flour-free pizza crust recipes in this cookbook! No gluten-free flours and no all-purpose flours in this book. It’s the real deal and you’re going to LOVE all my pizza crusts.
Now, onto this zucchini crust that’s going to be on your menu every Friday night. I surely know it’s on mine.
Or was that just an 80’s thing to do? Friday night pizza nights…did you have those in your house in the 80’s too or were we the only crazy family doing this?
This pizza crust is fabulous.
It can also be served as a flatbread (flatten it to be about 1/8 inch thickness) to be served with dips like hummus, if you’d prefer that. But I like to call it a pizza crust ’cause I’m fancy like that.
If you want to make this crust a bit thicker (about 1/4 inch), I recommend serving it with sauce and a nut cheese as a pizza.
Either way you serve it, you’ll love it.
If you bought my NEW cookbook, you’ve seen a TON of other pizza crust recipes that I created that are so fun and creative. Like I said, no inflammatory white flour or all-purpose flours here. You won’t find those in my book or on my website. Even gluten-free all-purpose flours are made with white inflammatory flours that cause silent inflammation in so many of my clients, which is why I only used chickpea flour, almond flour and coconut flour in my cookbook and on my blog. These flours are full of nutrients, protein and fiber- plus they’ll help stabilize your blood sugar and keep you satisfied longer since they won’t turn to sugar in your body- like the all-purpose flours do!
So, now that you’ve got that info under your belt, it’s ready to help you whip up this pizza crust tonight for an easy fiber-rich dinner that’s packed with protein and so much goodness- as well as calcium from the sesame seeds. It’s a winner.
I assure you- you’re going to love every single bite.
Try to buy everything organic. Here’s why I eat organic: The Benefits of Eating Organic.
- 1 large zucchini ends removed
- 1 Tbsp. finely chopped fresh parsley
- 1 Tbsp. ground flaxseeds
- 3 Tbsp. water
- 2 cups hazelnut flour
- 1 Tbsp. extra-virgin olive oil
- ½ tsp. sea salt
- ¼ tsp. freshly ground black pepper
- 2 Tbsp. white sesame seeds for topping
Preheat the oven to 350 degrees F.
Cut zucchini into small pieces and blend until smooth (uncooked) in a food processor (resembling a soup consistency) for about 3-4 minutes.
Combine flaxseeds with water and let sit in a small bowl and set aside for ten minutes then mix well.
Combine zucchini, flour, flax, olive oil and parsley to create dough in the food processor; puree until very smooth. Transfer to a parchment lined baking sheet. Sprinkle the sesame seeds around the edges ‘crust’ and let sit on the counter for 20 minutes before baking.
Bake for 40 minutes then rotate the baking sheet and bake for another 15 minutes or until the edges are golden brown. Remove from the oven and cut into rectangle or square pieces. Serve.