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Grab-and-Go Protein Pizza Squares

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  • Author: Liz Moody


  • 4 zucchini, grated
  • 8 garlic cloves, minced
  • 4 large leeks, white and light green parts, halved, washed and finely chopped
  • 2 red peppers, seeded and chopped
  • 2 jalapeños, seeded and chopped
  • 10 large eggs
  • 2 cups shredded grass fed cheddar
  • 2 cups loosely packed chopped basil
  • 2 cups packed almond flour or scoop and leveled oat flour
  • 2 teaspoons baking powder
  • 1 tablespoon + 2 teaspoon dried oregano
  • Fine grain sea salt
  • Olive oil


  1. Grate the zucchini. Stir in a generous amount of salt (this will season from within and pull out the water), and set aside.
  2. Drizzle olive oil in a large skillet and cook leek, red pepper, and jalapeno over medium with a generous amount of salt until just brown at the edges. Transfer to a large mixing bowl.
  3. Using a clean dish towel, a fine mesh strainer, or a nut milk bag, squeeze as much liquid as possible out of the zucchini. Add to a mixing bowl with leek mixture. Add garlic, basil, and oregano. Whisk eggs and add to zucchini with cheese, oat flour, and baking powder. Add 1 more teaspoon of salt. 
  4. Pour into a parchment-lined baking sheet with high edges (you want it 1 – 2” thick). Bake for 40 minutes at 350F, or until the top is just brown. Let it cool before cutting it into individual squares. Store in the fridge or freezer until ready to eat!