Recipe

Keto Cheese & Zucchini Pizza Bread

A crispy, cheesy flatbread made with shredded zucchini and almond flour that's perfect for snacking or dipping.

Keto Cheese & Zucchini Pizza Bread

Total time

30 min

Servings

12

Net carbs

1g

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Ingredients

What you need

Adjust servings

12 servings
12
  • 2 cups Zucchini (shredded & firmly packed)
  • 1 large Egg
  • 4 ounces Mozzarella Cheese (shredded)
  • ¼ cup Almond Flour
  • 1 teaspoon Italian Seasoning
  • ½ teaspoon Salt
  • ¼ teaspoon White Pepper (ground)
  • 1 tablespoon Salted Butter (melted)
  • ¼ cup Parmesan Cheese (shredded)
  • 1 tablespoon Parsley (finely chopped)

Instructions

How to cook it

Prep timer

30:00

Cooking cue

Cook eggs just until set so they stay tender instead of rubbery.

  1. 1. Preheat your oven to 420°F and line a baking sheet with parchment paper.
  2. 2. Squeeze the shredded zucchini in a clean kitchen towel until you have 1 cup of well-drained zucchini.
  3. 3. In a mixing bowl, combine the drained zucchini, egg, half the mozzarella, almond flour, Italian seasoning, salt, and white pepper until well mixed.
  4. 4. Spread the mixture onto the prepared baking sheet, pressing it into a rectangle about ¼ inch thick.
  5. 5. Bake for 15 minutes until the edges begin to brown, then carefully flip the bread over.
  6. 6. Brush the top with melted butter and sprinkle with the remaining mozzarella and Parmesan cheese.
  7. Cook eggs just until set so they stay tender instead of rubbery.
  8. 7. Bake for 8 to 12 minutes more until the cheese turns golden brown, then sprinkle with parsley and cut into 12 pieces.
  9. Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.

Source & attribution

My Keto Kitchen · IMPORTED

https://diet.driv.space/recipes/keto-cheese-zucchini-pizza-breadMy Keto Kitchen reference: https://www.myketokitchen.com/keto-recipes/zucchini-cheese-pizza-bread/

Rated 5/5 from 8 ratings on My Keto Kitchen. Method rewritten in-house; see source for the publisher's original.