Our Gluten-Free Keto Zucchini & Parmesan Pizza Crust spread with basil pesto and topped with feta and whole-milk mozzarella cheeses, tomato, red onion and black olives.
- Keto Zucchini & Parmesan Pizza Crust
- Basil pesto sauce
- Feta cheese
- Whole milk mozzarella cheese
- Sliced roma tomatoes
- Sliced red onion
- Sliced black olives
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!