Zucchini Pizza

We have a Relief Society Activity coming up in August.  So I have been experimenting.  

Zucchini Pizza

4 c. shredded zucchini

1/2 t. salt

1 1/2 c. flour or almond flour (for gluten free)

4 eggs, beaten

1 t. granulated garlic

1 t. Italian Seasoning

1/4 t. salt

1/8 t. pepper

Place zucchini in a bowl with 1/2 t. salt.  Let sit for 30 minutes, to lift the water out of the zucchini so the crust will not be mushy.  Then drain in a colander and press out as much liquid as you can.

Place flour in a mixing bowl.  Stir in the zucchini, eggs and seasonings.  This will make a batter, if too runny add a little more flour.  

Place parchment paper on a pizza stone and spray parchment paper with cooking oil.  

Form batter on parchment paper into a 10 inch circle and spray the top of the batter with more cooking oil.  Bake at 450 for 15 minutes.  This recipe makes 2 - 10 inch pizzas.  

Pizza Sauce (enough for 2 pizzas)

8 oz. tomato sauce

1 t. granulated garlic

1 t. pizza seasoning

1 t. brown sugar or regular sugar

1/4 t. salt

1/8 t. pepper

Toppings (or whatever you like)

Layer the following:

grated cheese

diced ham

diced onion

diced bell peppers

another layer of grated cheese 

Sprinkle with Italian Seasoning

Bake at 450 for 7 to 10 minutes more, until the cheese melts.  After baking add some sliced tomatoes, if desired.  

This crust freezes well.  Take it out of the freezer and add sauce and toppings and bake as directed above.  No need to thaw it before adding sauce and toppings.  

For breakfast pizza top with scrambled eggs, bacon and grated cheese, or whatever you like.