While cauliflower crusts have long taken the spotlight, it is time for this flavorful veggie to have its turn. Its mild sweet flavor pairs wonderfully with the added flavors of parmesan cheese, subtle garlic, aromatic spices, and sharp black pepper in this crust. Crisp on the outside and soft on the inside, this crust stands up to a multitude of toppings while providing over ten grams of protein and only seven net carbs per serving.
Keto Zucchini and Parmesan Pizza Crust
Shelf Life Refrigerated (40°F): 7 Days
Shelf Life Frozen (0°F): 6 Months from MFG
Store crusts in freezer as packaged, or in sealed bag. Crusts will last 6 months in the freezer. Alternatively, they can be kept sealed and refrigerated for up to 7 days.
When ready to use, remove from freezer/refrigerator. Leave any additional crusts you will not be using covered and sealed in the freezer or refrigerator.
Preheat oven to 425°F, using convection settings for best results.
If product comes shrink-wrapped on a cardboard circle, remove the film and circle.
Top crust while frozen with sauce, cheese, or toppings of choice.
For best results, place topped pizza on pizza screen or directly on oven rack.
Place pizza on middle rack of oven and bake 9-12 minutes, or until cheese is golden brown and crust is crisp on the bottom. Baking time may vary depending on oven type.
Allow to cool 1 to 2 minutes before transferring to serving dish, cutting, and enjoying!