Low Carb KETO Zucchizza – Queenketo Pizza: my easy version tastes like A REAL PIZZA and is just 3.7g carbs per QUARTER slice!
Cauliflower base? Nope. Not for me. Cutting florets… bits flying everywhere, using a blender to turn the florets to ‘rice’, microwaving, waiting for it to cool… way too much faff for my liking. And never mind the smell! Nope. Tried it. Several times. Gave up.
Fat Head pizza? Nope. Not for me. I tried countless times to get mozzarella to melt in the microwave, yet every time I ended up with a chewing gum-like ball that would not mix with anything. I have no idea what I did wrong and I’m still puzzled as to how something so simple could be a disaster every-single-time. Maybe I used the wrong kind of mozzarella. Maybe my microwave is weird. Bottom line is it never worked for me. Gave up.
Then, after many weeks of pizza abstinence, it dawned on me. What if I could use grated courgette (zucchini) instead? My zucchini cakes and muffins always turn out great and you can never actually taste the vegetable in them…
…and so the Low Carb Keto Zucchizza – Queenketo Pizza was born. Further experiments yielded ever better results. More flour, different cheese and adjustments here and there made my Low Carb Zucchizza – Queenketo Pizza perfect in the end. The munch monster can’t stop raving about it. I am pretty chuffed with it too.
How to make Low Carb Keto Zucchizza – Queenketo Pizza
It’s dead easy. No microwaving involved. You grate a courgette (zucchini), add everything else and form a dough. No mess. One bowl to wash up. Joy!!!!
The hardest part is squeezing the life out of the courgette. It needs to be bone dry, or the Zucchizza will be soggy. Roll it out, bake it and you have the most amazeballs of pizzas.
The other thing that makes the Low Carb Keto Zucchizza – Queenketo Pizza great, is the tomato sauce. Not just sieved or chopped tomatoes straight out of a can or bottle. That would be way too bland and would ruin my Zucchizza. Oh no. The recipe below includes instructions on how to make an authentic pizza tomato sauce. It will take 5 minutes, so you can easily make it while the pizza base is cooking away in the oven.
When I make the Zucchizza base in the UK, I use Emmental cheese because it’s lower in carbs than Mozzarella and makes it tastier, in my opinion. In Italy, the grated mozzarella I buy has zero carbs, so I use that.
The macros in the recipe are for the pizza base alone. Adding tomato sauce, cheese and/or additional toppings will be extra. I topped mine with bresaola, cherry tomatoes and oregano leaves. Yum!
Unlike a traditional pizza, by the way, this is very filling and I personally struggle to eat more than 1/4. Especially if there’s a salad on the side. Plus it means having some left for the following day. Yeeessss!
So here it is. My yummy Low Carb Keto Zucchizza – Queenketo Pizza for you to try.
- Yield: 4
- Serving size: ¼ slice
- Calories: 288
- Fat: 22.4g
- Net Carbs: 3.7g
- Protein: 16.5g
- 1 large courgette (about 250g)
- 1 egg
- 200g grated mozzarella or pizza cheese
- 2 tbsp extra virgin olive oil
- 30g fine coconut flour
- pinch of ground black pepper
- pinch of paprika
- pinch of fine himalayan pink salt
- 1 tsp dried origano
- 1 tsp dried basil
- 2 tbsp extra virgin olive oil
- 100g passata/sieved tomatoes
- 1 small garlic clove (minced)
- 1 thumb-sized piece of shallot (minced)
- pinch of fine Himalayan pink saltand pepper
- pinch of organic broth granules
- 5-6 fresh oregano leaves (chopped) - or 1 tsp dried oregano
- 1 tbsp fresh basil (chopped) - or 1 tsp dried basil
- 30-50ml water
- grate courgette, form a ball and place it in the centre of a muslin cloth or lint-free tea towel.
- standing over your sink, wring and squeeze over and over again, until no more water leakes out.
- add everything else and squeeze through your fingers to mix all ingredients well; you should end up with a dough-like ball.
- pre-heat oven to 160ºC fan (180ºC static).
- line a pizza tray (preferably one with holes) with parchment paper, pour a few drops of olive oil on top and smear the whole paper.
- place your dough in the middle and start spreading it out with your fingers and your palm, until flat, uniform and thin enough to cover the whole tray.
- now slide it back out of the pizza tray, reline the tray with a fresh sheet of parchment paper smeared with a little olive oil, flip the pizza dough over it and remove the first parchment paper.
- bake for about 20 mins until golden brown, then turn it over, peel paper off and continue to bake for another 10 minutes.
- add tomato sauce and toppings to the base only when it has cooled down completely.
- turn oven up to 180ºC fan (210ºC static) and bake for a further 5-6 mins until cheese has melted.
- put all ingredients in a small pan and cook on low heat for 5 mins, then set aside to cool down.
- just before using it, add water if too dense (do not re-heat - it must be cold).
- spread on your zucchizza base before adding your choice of toppings.
Macros are for base only - tomato sauce and /or any toppings excluded.