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

• Servings: 1 pizza that serves 2-3
• Time: 1 hour
• Difficulty: easy
• Print

 

2 eggs
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

•  Preheat the oven to 450 degrees.

•  Grate the zucchini.(food processor is easiest but any method works fine)  Put shreds into a bowl and sprinkle with salt. Let sit for about 10 minutes.   Don’t worry about too much salt as most of the salt goes out with the liquid (Do not skip this step!)

• Slice the eggplant vertically into thin slices.  Sprinkle with salt, again to bring out the liquid and let sit 10 minutes.
• Toss eggplant with olive oil and grill on both sides.  Set aside

• Put a clean kitchen cloth over a clean bowl and pour zucchini shreds into the cloth.  Squeeze cloth to get rid of as much excess liquid as possible.

• In a mixing bowl, add zucchini, parmesan, almond meal, eggs and fresh or dry spices (except fresh basil).  Mix together until evenly combined.

• Place a piece of parchment paper over a pizza stone or a baking sheet.  Pour the zucchini mixture onto the middle and spread into a circle about 1/4″ to 1/2″ thick.  Use your hands and fingers to even out the edges.

• Bake for 25 minutes until golden brown..

• Top with sauce, eggplant, shredded cheese, fresh mozareella, peppers and fresh oregano.  Bake 5 to 10 minutes or until cheese is melted.
• Sprinkle with fresh basil.  Slice with a pizza wheel.  Serve immediately.

Marinara Sauce

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 <

• Heat olive oil in a saucepan and saute garlic for a few minutes.  Add basil and crushed tomatoes and stir to combine.
• Bring to a boil and add salt.  Simmer about 45 minutes.
• Before serving add balsamic vinegar and stir to combine