Low Carb Pizza Crust w/ Zucchini - NEW RECIPE

This evening I was in the mood for pizza. I considered waiting until tomorrow night to make it but decided that tonight was the night! I experimented a little with my pizza crust recipe this evening. I modified one of my crust recipes by adding grated zucchini to it and a few other tweaks. I didn't want it to be wet and soggy but more "bread-like". I have a number of different pizza crust recipes; some crispy, some chewier, thick crust and thin crust. This evening I wanted a softer crust that could be picked up or eaten with a fork. It turned out great! The crust rose a bit more and was fluffier than my others. I will definitely be making it again! Since I was testing this new crust recipe, I decided to keep the toppings fairly simple so I could really test the crust for taste, texture etc. I topped tonight's pizza with Muir Glen Organic Pizza Sauce, shredded mozzarella, and Fiorucci uncured pepperoni. I really enjoyed the simplicity of a few excellent toppings. I snapped a few photos below and included my new pizza crust recipe. Enjoy!

Low Carb Pizza Crust w/ Zucchini

Makes One 12" round pizza (3 to 4 servings)

Ingredients: 

Dry Ingredients

1/3 cup almond flour
1/4 cup ground chia seed 
1 Tablespoon coconut flour

2/3 teaspoon baking powder (aluminum free)

1/2 teaspoon dried Italian seasoning
1/8 teaspoon garlic powder
1/4 teaspoon onion powder 
1/4 teaspoon sea salt, or to taste

1/4 cup finely grated Parmesan cheese
1/3 cup shredded mozzarella cheese

Wet Ingredients

1 large egg

2 Tablespoons olive oil

3/4 cup grated zucchini (about 1 medium zucchini), lightly squeezed dry

Toppings (Optional)  
Pizza sauce, pesto sauce, etc.
Cheese: shredded mozzarella cheese, sliced or diced fresh mozzarella, provolone, etc.
Vegetables of choice: onions, green peppers, mushrooms, spinach, etc. 
Meats of choice: sausage, ground beef topping, etc.
Other: artichokes, olives, pepperoni, etc.

Directions:

Preheat oven to 375 degrees F. Whisk dry ingredients together in a bowl. In a separate bowl, beat wet ingredients together, then add to dry ingredients and mix well. Let the dough sit for approximately 5 minutes to thicken. 

Spread dough on a lightly oiled large pizza pan, nonstick pizza pan or cookie sheet lined with greased parchment paper. Use a lightly oiled rubber spatula (or hands dampened with water) to press dough out to desired shape and thickness (I usually press mine to about 1/4" thick).  

Bake for 15-20 minutes or until golden brown and cooked through; check crust after 15 minutes; remove from oven when it looks and feels done. Spread crust with sauce; top with cheese and desired toppings (high moisture fresh vegetables such as mushrooms or raw meat toppings should preferably be pre-cooked to help prevent a soggy crust). Place pizza back into oven and bake an additional 5-10 minutes or until cheese is melted.  If desired, run pizza under the broiler for a few minutes to lightly brown the toppings and make the cheese bubbly.