I love making pizza almost as much as I love eating it. I’m always excited to try a new recipe, so when I spotted a surprisingly appetizing picture of zucchini-crust pizza on Pinterest, I was immediately intrigued. Good news: it was delicious! And it’s pretty easy to make, too. (It’s also a great way to get someone to eat an entire zucchini without even realizing it!) Here’s how I did it:
Ingredients (makes 2 individual pizzas)
- 2 medium-sized zucchini
- 2 Tbsp Aleia’s Gluten-Free Italian Bread Crumbs
- 1/2 cup Bob’s Red Mill Gluten-Free All-Purpose Flour
- 1/2 tsp Badia Organic Garlic Powder
- 1/2 tsp Celebration Herbals Organic Oregano
- 1 egg, beaten (OR 1 vegan egg replacer)
For the topping:
- 1 1/2 Tbsp Bellino Pesto Sauce (divided among two crusts)
- Sliced tomatoes, chopped sweet peppers, basil leaves & any other veggies or herbs
- Fresh mozzarella or cheese of choice
- Preheat oven to 450 F.
- Chop and grate zucchini into bite-size pieces, then place in food processor and pulse until finely chopped.
- Add chopped zucchini to a microwave-safe bowl and heat on high for 4 minutes.
- Place a cheesecloth or kitchen towel inside a strainer, add zucchini on top and let it drain. Once cooled, you can wrap up the zucchini in the towel and squeeze to get rid of any excess moisture.
- Once moisture is drained, mix zucchini, breadcrumbs, flour, spices and egg in a medium-sized bowl until well combined. If you’ve ever made dough before, you’ll recognize the consistency. (If your mixture is too moist, add flour in small increments until you reach the desired consistency.)
- Divide into two balls, place on lightly-oiled cookie sheet. Roll out each ball into a flat circle.
- Cook crusts for 10-12 minutes, or until slightly browned.
- Add pesto, veggies, fresh herbs, cheese and any of your other favorite pizza toppings.
- Cook for 3 minutes or until cheese is melted and crust is crispy. YUM!