I’ve never made Pizza before let alone ZUCCHINI PIZZA!!! I found this recipe and just adjusted it to what I had in our fridge from our local farmers market! I’m definitely still perfecting it but I used an Old Stone Pizza Brick to cook it on and it was DELISH!!! ENJOY!!!!
This is where I got the original recipe from…which looks AMAZING as well! I just didn’t have all the ingredients so I substituted as needed!!!
Zucchini Pizza Crust
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
4 cups zucchini, shredded
1/2 cup mozzarella, shredded OR I just used cheddar/monterey jack, shredded
1/4 cup parmigiano reggiano (parmesan), grated
1 teaspoon oregano or Italian seasoning
salt and pepper to taste
1/2 cup chipotle barbecue sauce OR I just used tomato sauce I had in my pantry!
3/4 cup cheddar/monterey jack, shredded
sweet onion to taste, thinly sliced
fresh basil to taste, thinly sliced
chopped fresh garlic, thinly sliced
(optional) Microwave the zucchini on high for 6 minutes, let cool, place it in a tea towel and squeeze as much moisture out as you can.
Mix the zucchini, mozzarella, parmesan, egg, oregano, salt and pepper, press the mixture onto a baking mat or parchment paper lined baking sheet and bake in a preheated 450F oven until lightly golden brown, about 15-20 minutes.
Spread the sauce on the pizza, top with the mozzarella/cheese of choice, basil, garlic and onion and bake until the cheese is bubbling, about 10-15 minutes.
Note: Step 1 is optional and the recipe will work without doing it but it helps make it easier to remove the moisture from the zucchini. If you use raw zucchini the bake time for the crust will be closer to 20 minutes than 15.
Note: You can add 1/4 cup flour, or rice flour, or almond flour, etc. to the zucchini mixture which will help make the crust stronger but it also makes it a little bit tougher.
PS: If you come up with a yummy combo…please SHARE!!!!
MUCH LOVE and ALOHA…tiff