Are you ready for another wheat free pizza? My sister, Sandy, knowing my quest for the world’s best (and healthy) pizza, sent me a recipe for pizza with zucchini crust she found from Seattle Local Food. I searched a few other recipes as well and checked with my friend, Elizabeth, who has been making zucchini crust pizzas for her kids for years. I came up with my own version ,which includes almond meal and herbs, but this was the inspiration. I know we are just beginning to plant our zucchini seedlings now, but this could be the answer later this summer to the seemingly endless quantities of squash coming from the garden. It’s also a natural follow up to my Cauliflower Crust Pizza recipe. So I decided to bite the bullet for all of us ahead of time (you’re welcome) and give it a try. The results? A resounding DELICIOUS! The taste and texture of this pizza is fantastic, way better than I expected. It got a big thumbs up in my house!
I topped my pizza with grilled eggplant, roasted red pepper, fresh mozzarella and fresh basil on a light bed of tomato sauce and shredded cheeses. If you want to make your own Marinara Sauce, I have provided the recipe below. Other topping suggestions include, pesto, white sauce or olive oil and garlic instead of tomato sauce, sauteed mushrooms, carmelized onions, tomatoes, pepperoncini, olives, marinated artichoke hearts,goat cheese the list goes on… All raw vegetables need to be pre-cooked though so they don’t release more moisture into the pizza crust and make it soggy. I don’t think you will have any leftover pizza, but it can be reheated in a heavy pan on low.
Pizza with Zucchini Crust
About 3 8′”zucchinis
1.5 cups grated parmesan cheese 1/3 cup almond meal
salt Fresh or dry oregano Fresh basil leaves 1 Japanese or small globe eggplant 1 roasted red pepper, sliced 1 ball fresh mozzarella
1 28 oz can crushed tomatoes
2 Tbsn fresh basil, finely chopped
1 Tbsn fresh or 1 tsp dried oregano
2 cloves garlic, minced
1 Tbsn olive oil
½ tsp salt
1 tsp balsamic vinegar <