Healthy Zucchini and Oat Pizza Base

Healthy Zucchini and Oat Pizza Base

This zucchini and oat pizza base is the perfect alternative to classic pizza. It’s low in calories, nutrient-dense, and incredibly versatile. The main ingredients are zucchini, oats, mozzarella, and eggs, which together form a healthy base. Zucchini provides fiber, vitamins, and antioxidants, while oats provide a filling and nutritious foundation. The dough is easy to prepare: Grate the zucchini, squeeze out any excess liquid, mix with the remaining ingredients, and spread it on a baking sheet. After just 20 minutes in the oven, you’ll have a crispy base that’s ready to be topped with whatever you like. The recipe is flexible: You can substitute mozzarella with other cheeses, add carrots, or experiment with different seasonings. It’s also gluten-free when using certified rolled oats. The base is easy to prepare: either pre-bake and store in the refrigerator or freeze. It’s ideal for anyone who’s conscious of a healthy diet but doesn’t want to miss out on the joys of pizza. This zucchini and oat crust impresses with its flavor, simplicity, and versatility – perfect for any occasion!

Ingredients
For the dough:
1 large zucchini (about 300g), grated
4 tablespoons (40g) rolled oats
100g mozzarella cheese, grated
2 large eggs
2 garlic cloves, minced
1 teaspoon dried basil (or 2 tablespoons fresh)
Salt to taste
Black pepper to taste
Instructions
Prepare the zucchini:
Grate the zucchini using a square grater
Place in a colander and sprinkle with salt
Let sit for 10 minutes to release excess moisture
Press thoroughly to remove as much liquid as possible
Prepare the crust mixture:
In a large bowl, drain the zucchini
Add the grated mozzarella
Stir in the beaten eggs
Add the chopped garlic and basil
Season with black pepper
Stir in the oats until well blended
Shape and bake:
Preheat oven to 180°C Preheat oven to 350°F.
Line a baking sheet with parchment paper.
Spread the mixture into a circle, about 1/4 inch thick.
Bake for 20 minutes, or until golden brown.
Timing
Prep time: 15 minutes
Draining time: 10 minutes
Cooking time: 20 minutes
Total time: 45 minutes
Nutritional information (per serving, serves 4)
Calories: 165
Protein: 12g
Fat: 9g
Carbohydrate: 8g
Fiber: 2g
Sodium: 320mg
Cooking tips and tricks
Squeeze the zucchini thoroughly – excess moisture will make the crust mushy.
Use a large-hole cheese grater for zucchini.
Spread the mixture evenly to ensure even cooking.
Let cool for 5 minutes before topping.
Use parchment paper, not wax paper.
Variations and Substitutions
Substitute mozzarella with other firm cheeses.
Add Italian seasonings for extra flavor.
Use quinoa flakes instead of oats.
Add grated carrots for extra nutrients.
Use dried herbs like oregano or thyme.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes, bake the dough and refrigerate for up to 2 days.
Q: Is this recipe gluten-free?
A: Use certified gluten-free oats to make it gluten-free.
Q: Can I freeze this dough?
A: Yes, freeze after baking and let cool completely.
Q: Why is my crust mushy?
A: Make sure the zucchini is completely drained.
Storage and Preparation Tips
Refrigerate baked crust for up to 3 days.
Freeze for up to 1 month.
Reheat in the oven at 180°C (350°F) for 5-10 minutes.
Zucchini mixture can be prepared the night before.
Thaw frozen crust before reheating.