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PrintZucchini Crust Pizza

Ingredients

For the crust:1 large egg or 2 small onesAbout 3 small-medium zucchinis (mine were about 8)1.5 cups grated parmesan or mozzarella. I liked parmesan best for this one.saltFor the toppings:Use anything you like on a pizza. General formula:Mild tomato sauce OR pestoGrated firm mozzarella cheese OR sliced fresh mozzarella cheeseRicotta cheese or goat cheese, for small dollops on top (optional

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Assorted vegetables. Pre-saut for extra flavor, especially if youre using onion, garlic andmushrooms. A little italian parsley or basil is nice too; the basil can be added fresh after thepizza is cooked, and the parsley is nice in the saut. Finely chopped greens are nice. Freshtomatoes can be added after the pizza is cooked too.Meat if you like/eat meat on pizza: Crumbled sausage would work well. Pre-saut. Groundlamb or chicken would be tasty, cooked with lots of garlic.Olive oil, black pepper

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Submitted by:seattlelocalfood

11 comments

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February 5, 2014 at 12:46 amlindsey

How long do u bake? What temp? Is the zucchini raw or cooked first? Did I miss something, or where arethe directions?

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March 7, 2014 at 3:51 pmLindsay

I know! I want to make this, but there are missing directions!

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June 23, 2014 at 3:14 amDonna

My guess would be to shred the zucchini and then squeeze the liquid out One thing to do isshred, salt it and put it in a colander with paper towels and something heavy on top to let theliquid drain first. Much like you do to eggplant before frying it. After about 1 hour check to see if itis dry (if you let it drain into a pot you can see the water that comes out. Then I would mix withthe rest of ingredients and bake at 400 degrees for approx. 30 minutes. Im gonna try thistomorrow.

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March 22, 2014 at 5:05 pmTamera

350 degrees for 20 minutes l hope ! :0) Im going to try that.Ladys

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May 29, 2014 at 1:12 amSatah Thompson

Raw zuchinni, soak before using, 350, until brown

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June 7, 2014 at 2:02 amTami

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I made this and there was a HUGE amount of liquid. The time to cook took a lot longer than mentioned inthe comments. and I thing that I should not have let the shred/chop zucchini, sit, to soak up (egg?) assomeone suggestedit may have made the liquid worse. I used one large egg and about two cupszucchini. WHAT HAPPENED. If this had been on a pizza stone the liquid would have ran off like a river. As itwas I soaked up the liquid with a paper towel like three times and it eventually solidified. UGH. I addeddried herbs (basil, thyme, oregano) to the crust for more flavor. I cooked the crust at 350, but it was takingforever, so I turned it up to 390. It took 28-30 minutes to brown it all over. Then I topped it with homemadesauce and fresh mozzarella. I added the tomatoes after 5-6 minutes and then added fresh basil uponremoving. This crust was so softI could not pick up a piecei had to use a spatula. It tastes goodespecially with the herbs, but I dod not know why the direction were incomplete and no one mentionedthe liquidor what to do about it?!?!?! Also, wondering if anyone else had the same experience withtexture.

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September 26, 2014 at 3:25 amLaura

Ive worked with zucchini before. After you shred the zucchini, you sprinkle it with salt and let it sitfor a couple of hours. Then you strain it and squeeze out all the water by wrapping it incheesecloth and squeezing. After the water is all squeezed out then you mix it with the eggs andcheese. I would bake it at 400 degrees for about 20 minutes. Then Id top it with other ingredientsbut not the sauce because it adds too much liquid.

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June 13, 2014 at 5:31 pmIsabelle

I made a similar recipe with cauliflower once, and you had to precook the shredded cauliflower in amicrowave, then let it cool in a clean cloth and squeeze the liquid out. Cups and cups of water come out,and it shrinks to a tiny amount of material. You then combine it with the cheese and eggs. I bet its thesame concept with zucchini pizza crust.

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June 15, 2014 at 8:08 pmkate

tami-when ive made zucchini casseroles in the past, i had to sprinkle the zucchini with salt and let it sit onthe counter for a few hours so the liquid would draw out of the zucchini. its then dry enough to use in thisrecipe, i believe.

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August 7, 2014 at 3:19 amJan

It looks as though the crust is baked before adding the toppings then baked again.

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August 17, 2014 at 1:39 pmKatie

I love to buy vintage cookbooks. One of my cookbooks I call the hippy cookbook published in 1977 has asimilar recipe.

3 and a half cups zucchini coarsely grated.

3 eggs beaten

One third cup flour

Half cup mozzarella cheese

Half cup Parmesan cheese

1 Tbs fresh basil

Salt & pepper

Salt the zucchini & let stand for 15 min squeeze out all excess moisture. Combine all ingredients andspread on oiled baking pan. Bake 350 20-25 min until surface is dry and firm. Brush the top with olive oiland broil for 5 min.Add sauce and toppings. Top with cheese bake at 350 for about 25 min.

If you are trying to avoid gluten or have celiac disease you probably can substitute flour with gluten freeflour.

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