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.

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