Sunday, July 27, 2014

Zucchini Crust Pizza {Gluten Free}

I was so excited to find this recipe to make a zucchini crust pizza! I love zucchini and use it in many recipes such as stir fry, zucchini cakes, zucchini bread, muffins, lasagna, zucchini parmesan, etc. My best friend shares my love for all things zucchini so I thought a (rare, no-kid other than the baby) lunch with her would be a great time to try it out. To me the recipe seemed very similar to the 2 versions of cauliflower crust pizza that I had tried in the past (here and here). I definitely like them well enough but in the summer when I can get fresh local zucchini? This is the go-to pizza for me!

2 c zucchini, grated (about 2 medium sized zucchini)
1/2-3/4 c almond meal
1 egg
1 T coconut oil
1 tsp each oregano, parsley, garlic and onion powders (or adjust to your taste)
1/8 tsp salt

toppings of your choice

Preheat oven to 400. After grating zucchini, wrap in paper towels, cheese cloth or clean hand towel and squeeze to get out excess moisture. The more water you can get out the better. Mix all ingredients except for the almond meal. Gradually add almond meal until the "dough" has become less watery/runny (it will not be the normal consistency of a wheat dough).

Cover baking sheet with parchment paper. Place dough on paper and form into large circle, I used the back of a spoon to help and then also my fingers.

Place the pan on the bottom rack of oven for 20 min.

Move to top rack for 8 minutes. Remove from oven and flip. To do this I place another sheet of parchment paper on top. It is a little tricky but also fun!

Bake another 5 minutes on top rack.

Remove crust. Heat oven to 500 and add desired toppings to crust. I used organic sauce, Parmesan, Monterrey jack and mozzarella cheeses. I had full intentions on making a fancier pizza but due to time (and forgetting) it didn't happen! I also usually put some more onion and garlic on top of the sauce and parsley and oregano on top of the cheese but forgot that, too!

Bake 3 minutes on bottom rack then top rack for about 2 minutes. Keep a close eye on it!

Remove, allow to cool a few minutes, slice and enjoy!

I have never been able to get the nice brown tinge to the cheese before but I also have never baked pizza at 500 either! The crust was not able to be eaten by hand too easily although after it cooled and I had washed the dishes I ate another slice and that picked up quite nicely. I think the more water you can get out of the zucchini the better the crust will be.

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