Gluten Free Zucchini Crust Pizza Delicious Recipes
GLUTEN FREE ZUCCHINI CRUST PIZZA (DELICIOUS!)
I got this from Whole Approach.com, submitted by Ruth Denomme. The only thing I changed was using pizza sauce instead of the tomatoes. Even the zucchini haters liked it and it tastes like a regular pizza crust. We did have to eat it with a fork though, bcz the crust isn't as firm as regular crust.
Provided by WI Cheesehead
Categories Cheese
Time 28m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450°. In a bowl, combine zucchini, eggs and Parmesan cheese; mix well.
- Add flour and salt; stir well.
- Spread onto the bottom of a 12-in. pizza pan (or a jelly roll pan) coated with nonstick cooking spray.
- Bake for 8-13 minutes. Reduce heat to 350°.
- Remove pizza and sprinkle with mozzarella, tomatoes, onion, green pepper, oregano, basil and Parmesan cheese.
- Bake at 350° for 15-20 minutes or until onion is tender and cheese is melted.
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- Preheat the oven to 450 degrees with racks in the top and bottom positions. Line a baking sheet with parchment paper and dust it with almond flour.
- Lay out a large piece of cheesecloth or a clean kitchen towel and, using a box grater, grate the zucchini onto the towel. Gather the sides of the cheesecloth or towel and squeeze out excess liquid over the sink. Put the zucchini in a large bowl.
- Beat 2 eggs and add them to the bowl, along with the almond flour, oregano, garlic powder, ½ teaspoon salt, and a few grinds of pepper. Mix well until it takes on a dough-like texture. If the mixture is too wet, add a tablespoon or two more almond flour.
- Transfer the dough to the baking sheet and form it into a 10-inch round or two 5-inch rounds. Lightly spray the crust(s) with cooking spray and bake on the lower rack of the oven for about 15 minutes, until the edges are browned and the crust is firm.
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- Use either a grater or a food processor to shred your zucchini. You want 2 1/2 cups of shredded zucchini.
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