Zucchini Crust Pizza is perfect if you want something delicious but with a low amount of carbs, but also so delicious that your friends and family will love it.

What you need for perfect Zucchini Crust Pica

The ingredients for the crust are eggs, Parmesan cheese, mozzarella cheese, flour, and of course, zucchini. There’s no better way to sneak in healthy veggies for the kids than to make a pizza. The cheese and your favorite toppings will make them ask for more.

Ingredients

For the Crust

• 3 cups zucchini, shredded and drained

• 2 eggs

• 1 tsp salt (or to taste)

• ¼ cup flour (or almond flour for a low-carb option)

• ¼ cup Parmesan cheese, grated

• ½ cup mozzarella cheese, shredded

For the Toppings

• ½ cup pizza sauce

• 1 cup mozzarella cheese, shredded

• ½ cup cheddar cheese, shredded

• ¼ cup pepperoni

• Sliced black olives (to taste)

• Sliced mushrooms (to taste)

• 1 tsp dried oregano

Instructions

1. Prep the Oven and Pan

• Preheat your oven to 450°F (232°C).

• Line a 12-inch pizza pan with parchment paper or lightly grease it.

2. Make the Crust

• In a large bowl, combine the shredded zucchini, eggs, salt, flour, Parmesan, and mozzarella. Mix until evenly combined.

• Spread the mixture onto the pizza pan, forming a 10-inch circle about ¼ inch thick.

• Bake for 14–15 minutes, or until the crust is golden brown and firm.

3. Add Toppings

• Lower the oven temperature to 400°F (204°C).

• Spread the pizza sauce evenly over the crust.

• Sprinkle with mozzarella, cheddar, and your chosen toppings.

• Finish with a sprinkle of oregano.

4. Bake Again

• Return to the oven and bake for 10–15 minutes, or until the cheese is bubbly and melted.

5. Serve

• Let the pizza cool for a couple of minutes before slicing.

• Serve warm and enjoy your crispy, flavorful zucchini crust pizza!

Tips for the Best Zucchini Crust

• Drain the zucchini well: Place the shredded zucchini in a colander, sprinkle with salt, and let it rest for 20 minutes. Then, squeeze out as much moisture as possible with paper towels or a clean kitchen towel.

• Aim for golden brown: Bake the crust until it’s deeply golden and firm before adding your toppings.

Best Toppings

• Classic choices: Pepperoni, black olives, mushrooms, sausage, Canadian bacon, bell peppers, onion

• Creative combos: Pineapple and ham, bacon with mushrooms, or a veggie-loaded supreme

Timing

• Prep Time: 20 minutes (including zucchini draining)

• Cook Time: 25–30 minutes

• Total Time: ~50 minutes

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Bacon Gorgonzola Pears Salad recipe is perfect if you want to add more greens to your diet. This tasty and delicious salad is full of the best toppings and balsamic vinaigrette that goes perfectly with it.

We’re in February now, and I hope that many of you still stick to your New Year’s resolutions strongly. This year my resolution is to eat salad on a regular base. This bacon Gorgonzola salad is my choice of the month!

With bacon, everything tastes just heavenly. Every crispy piece of bacon blended with these ingredients will be a joy to your senses. For my taste, the crunchier salad is the better, it’s all about texture for me. Roasted pecans are used for the topping in addition to the lovely crispy bacon. You can use them raw, but if you want you can bake them on a baking sheet for about five minutes.

Most of the salads i make are full of fruits. I love using pears or apples, and since we’re in the season right now i use dried cranberries also. For just the right amount of sweetness

A pound of baby spinach or spring mix are both perfect for the greens on this salad.

How to make Bacon Gorgonzola Pears Salad

• Heat the oven at 350 degrees Fahrenheit. Place pecans on a baking sheet and bake for five minutes.
• Place the bacon and fry until it’s crispy.
• Take the dressing ingredients and put them in a jar with a lid and give it a good shake.
• Take a large bowl and place the lettuce, cranberries, bacon, pecans, cheese and bacon. Add pears and dressing when you’re ready to serve. Enjoy!

Ingredients

• 8 ounces of baby spinach or spring mix lettuce
• 2 sliced fresh pears
• Half cup pecans
• Half cup cranberries, dried
• Gorgonzola cheese, crumbled
• 9 slices of bacon

Dressing

• Third of a cup of balsamic vinegar
• One tablespoon of minced shallot
• Two teaspoons of mustard, dijon
• Two teaspoons of sugar, granulated
• A pinch of salt
• Ground pepper, fresh

This incredible pumpkin cheesecake with caramel sauce will certainly be your dessert of choice in autumn! Beautiful crust cover, a layer of pumpkin cheesecake finished with nice cream and caramel sauce.

Ingredients

For the Crust

• 10 oz gingersnap cookies, ground into fine crumbs (about 2 cups)

• ¼ cup granulated sugar

• 6–7 tbsp unsalted butter, melted

For the Cheesecake Filling

• 8 oz cream cheese, softened

• 1 cup granulated sugar

• 1 tsp vanilla extract

• 1 cup canned pumpkin puree

• 3 large eggs

• 1½ tsp ground cinnamon

• ½ tsp ground ginger

• ¼ tsp ground cloves

• ¼ tsp ground nutmeg

For Topping

• Whipped cream

• Caramel sauce (homemade or store-bought)

Instructions

1. Prepare the Crust

• Preheat your oven to 350°F (175°C).

• In a food processor, pulse the gingersnap cookies into fine crumbs.

• In a medium bowl, combine the cookie crumbs, sugar, and melted butter, mixing until evenly coated.

• Wrap the outside of an 8-inch springform pan tightly with foil to prevent leaks.

• Press the crumb mixture firmly into the bottom and about halfway up the sides of the pan.

• Bake for 5 minutes, then set aside to cool while preparing the filling.

2. Make the Cheesecake Filling

• In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer until smooth and creamy.

• Add the pumpkin puree, eggs, cinnamon, ginger, cloves, and nutmeg. Mix just until combined — avoid overmixing to prevent cracks during baking.

• Pour the filling evenly into the prepared crust.

3. Bake in a Water Bath

• Place the springform pan inside a larger roasting pan.

• Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.

• Bake at 350°F (175°C) for about 55–60 minutes, or until the center is mostly set but still slightly jiggly.

4. Cool and Chill

• Carefully remove the cheesecake from the water bath and peel away the foil.

• Let it cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

5. Serve

• Once fully chilled, run a dull knife around the edges of the pan to release the cheesecake and remove the springform ring.

• Top with whipped cream and drizzle generously with caramel sauce before slicing and serving.

Tips for Best Results

• Room temperature ingredients create a smoother, lump-free filling.

• Avoid overmixing to prevent cracks.

• Chill completely before slicing for the cleanest cuts.

Timing

• Prep Time: 20 minutes

• Cook Time: 1 hour

• Chill Time: 4 hours

• Total Time: ~5 hours 20 minutes

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