Low Carb Mexican Pizza with Zucchini Crust

Enjoy the tastes of Mexico in this low-carb pizza with a crust made of zucchini. A satisfying and keto-friendly meal, its full of cheesy goodness and beautiful vegetables on top.

Ingredients:

• 2 medium zucchinis, grated
• 2 eggs
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup sugar-free marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup sliced black olives
• 1/4 cup diced bell peppers
• 1/4 cup diced onions
• 1/4 cup sliced jalapenos optional
• 1/4 cup chopped fresh cilantro for garnish
• Avocado slices for serving

Instructions:

Turn on the oven and heat it up to 400F 200C

Put the grated zucchini on a clean kitchen towel and squeeze out as much water as you can

Squeezed zucchini, eggs, almond flour, Parmesan cheese, garlic powder, oregano, salt, and black pepper should all be mixed together in a bowl

Make a dough by mixing it well

Put parchment paper on the bottom of a baking sheet

On the parchment paper, press the zucchini dough into a round shape that is about 1/4 inch thick

The zucchini crust should be baked in a hot oven for twenty to twenty-five minutes, or until it is golden brown and firm

Take the crust out of the oven and let it cool down a bit

After that, cover the crust with the marinara sauce

Add shredded mozzarella cheese on top of the sauce

If you want, you can also add diced bell peppers, onions, black olives, and jalapenos

Put the pizza back in the oven and bake for another 10 to 12 minutes, or until the cheese melts and bubbles

Its ready

Take it out of the oven and let it cool for a few minutes

Serve with avocado slices on the side and chopped fresh cilantro on top