Sunday, June 5, 2016

Zucchini Crust Pizza

Unless you have only been cooking from cookbooks (and if so, bully for you!) but everyone else should have undoubtedly heard of the cauliflower crust pizza. This is even better, trust me!

It is like a giant zucchini fritter with pizza on top, sooooo amazingly good! Feed it to your skeptical diners, they will reward your with praise! Even my hubby, who couldn't believe his eyes, actually said it might be better than real pizza crust! It was good enough that I planted extra zucchini plants to freeze shredded zucchini to have through the winter!

I have to admit that I have not been able to achieve the "crisp" crust that so many of the bloggers brag about, even though I bought a silicon baking mat specifically for that purpose. But it still tastes delicious!

Zucchini Crust Pizza (adapted from My Humble Kitchen)
(serves 2-3)

8 cups shredded zucchini (about 4 lbs)
2 eggs, beaten
1 cup shredded mozzarella cheese
2/3 cup flour
tomato sauce
mozzarella cheese, shredded
pizza toppings

If you're using a silicon baking mat, preheat oven to 475 degrees; if you have a pizza stone, preheat your oven as high as it will go.

Add 1 teaspoon salt to the zucchini and mix it up and allow to rest for 15-30 minutes. Wring out as much moisture as you can (in a dishcloth or cheesecloth) so that you cannot wring out any more moisture. Mix the zucchini with the eggs, cheese, flour, salt and pepper and press into a circle either on your baking mat or on a sheet of parchment paper. Bake until the top begins to brown and the bottom begins to crisp up, 12-18 minutes.

Remove from the oven and add a thin layer of tomato sauce, shredded cheese and any toppings your desire. Bake until cheese melts, about 10 more minutes. Serve immediately!


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