Zucchini

You may have noticed that vegetables used as gluten-free pasta substitutes frequently double as pizza crust. Zucchini is no exception, and the key to success, as with the others on our list, is straining off the excess water. If you skip this step, you will avoid these alternatives out of fear of another liquidy disappointment.

There are a few different techniques and binders you can use to perfect your zucchini crust, so experiment and find your favorite. All begin by grating the zucchini; some then bake the shredded vegetable, while others leave it raw. Depending on whether you want a vegan or gluten-free crust, strain the excess moisture and combine it with other ingredients such as shredded cheese, almond flour, eggs, or ground flaxseed.

Bake the base, then top it with garnishes and dig in. While grating zucchini is less time-consuming than ricing cauliflower, Kbosh makes gluten-free keto-friendly zucchini crusts loaded with cheese, eggs, almond flour, coconut flour, and a flaxseed meal. These packaged pizza crusts are a meal prepper's dream, as they are nutritious and contain no preservatives or added sugars.