Zucchini- Crusted Pizza
September 20, 2010
Zucchini- Crusted Pizza
Crust:
Olive oil and flour for the pan
2 cups (packed) grated zucchini (about 2 7-inchers)
2 eggs, beaten
¼ cup flour
½ cup grated mozzarella
½ cup grated parmesan
1-2 Tbs. olive oil
optional: pinches of basil, marjoram and/or rosemary
Topping Suggestions:
1 large tomato, sliced
extra mozzarella, sliced or grated
2 to 3 large cloves garlic, thinly sliced
sautéed mushrooms
sautéed red onions
thinly sliced bell peppers
sliced olives
1) preheat oven to 400 F. Generously oil a 10 inch pie pan and coat lightly with flour. (or for a thinner crust- use a cookie sheet)
2) Combine zucchini, eggs, flour, mozzarella, parmesan, herbs, and 1 ish Tbs. olive oil in a bowl and mix well.
3) Spread into the prepared pan and bake for 35-40 min (less if you are using a cookie sheet), or until golden brown. Remove from oven. When it has cooled for about 10 minutes, use a spatula to loosen the crust from the pan, so it won’t break later. (broil the crust a tad if you feel like it needs to be a bit more crispy)
4) Top with your favorite pizza items and broil until heated through.