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Fresh Zucchini Crust Caprese Flatbread

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A healthy and easy summer snack featuring a crispy zucchini crust topped with fresh tomatoes, mozzarella, and basil, perfect for light meals or appetizers.

Ingredients

Scale
  • 2 medium zucchinis, shredded (about 2 cups)
  • 1 large egg, beaten (room temperature)
  • ½ cup grated Parmesan cheese
  • ½ cup shredded mozzarella cheese (part-skim)
  • ¼ cup almond flour (or gluten-free flour)
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper, to taste
  • A pinch of dried Italian herbs (optional)
  • 1 cup cherry or grape tomatoes, halved
  • ½ cup fresh mozzarella balls (bocconcini), sliced or torn
  • Fresh basil leaves, about 10-12
  • Extra-virgin olive oil, for drizzling
  • Balsamic glaze or reduction (optional)
  • Flaky sea salt, for finishing

Instructions

  1. Preheat the oven to 425°F (220°C). Place a pizza stone or baking sheet in the oven to heat.
  2. Shred the zucchinis using a box grater or food processor to get about 2 cups.
  3. Place shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible (expect to remove at least ½ cup of liquid).
  4. In a large bowl, combine the squeezed zucchini, beaten egg, Parmesan, mozzarella, almond flour, minced garlic, salt, pepper, and Italian herbs. Mix until sticky and well combined.
  5. Line a flat surface with parchment paper and spread the zucchini mixture into a 10×12 inch rectangle or oval, about ¼-inch thick. Press firmly to compact.
  6. Transfer the parchment with the crust onto the preheated pizza stone or baking sheet. Bake for 20-25 minutes until edges are golden and crust is firm.
  7. Remove crust from oven and evenly arrange halved cherry tomatoes and fresh mozzarella on top.
  8. Return to oven and bake for an additional 5-7 minutes until cheese melts and tomatoes soften slightly.
  9. Remove from oven and immediately scatter fresh basil leaves over the flatbread. Drizzle with olive oil and balsamic glaze if using. Sprinkle flaky sea salt.
  10. Let cool for 5 minutes, then slice into squares or strips. Serve warm or at room temperature.

Notes

Squeezing out zucchini moisture thoroughly is essential to avoid soggy crust. Baking the crust before adding toppings keeps it crisp. For dairy-free, substitute cheeses with plant-based alternatives and replace egg with a flax egg. Use a pizza stone for extra crispness if available.

Nutrition

Keywords: zucchini crust, caprese flatbread, gluten-free, summer snack, healthy flatbread, vegetarian, easy recipe

Find it online: https://tastypierecipes.com/fresh-zucchini-crust-caprese-flatbread-recipe-easy-healthy-summer-snack/