After the Italian authenticity of my last recipe, I’m allowed to slightly falter on the authentic Italian front, OK? And especially to falter in a delicious, cheesy, gluten-free, and veggie-filled way.
I’ve seen recipes for different veggie-crust pizzas dozens of times, and was always pretty intrigued. Remember, I’m a huge fan of hidden veggies. And eliminating the traditional crust from a pizza makes it an easy GF alternative. PLUS, to make sure the crust holds together, you just add a ton of cheese. I’m sold.
This was one of those recipes that Piero basically refused to eat. Not because it wasn’t good, but because the audacity of this dish to call itself “pizza” offended him. Also, he’s off to Italy in a few days, so he’s been on a pizza fast. He’s getting all the sub-par Canadian pizza out of his system to make way for the Real Deal.
Whatever. I think this zucchini crust pizza is pretty darn good. I wouldn’t replace normal pizza with this recipe, but I will definitely be making it as an alternative again in the future! You grate the zucchini and mix with egg and cheese, then spread into a crust, bake until browned, add toppings, and bake again until everything is golden and melty and nom-worthy.
Have you every tried any veggie-crust pizza? I’m thinking cauliflower next – thoughts?
Zucchini Crust Pizza
Adapted from Seattle Local Food
For the crust:
- 3 medium zucchinis
- 1 large egg
- 1.5 cups grated mozzarella
- Olive oil
- Italian herbs (basil, oregano, parsley)
- Grated firm mozzarella cheese OR sliced fresh mozzarella cheese
- Sliced fresh tomatoes
- Preheat the oven to 450 degrees. Grate the zucchini. Sprinkle salt on it stir, and let sit for a few minutes.
- Wrap the zucchini in cheesecloth and squeeze the excess water out. Mix the zucchini with egg and grated cheese.
- Spread parchment paper on a pizza stone or baking sheet. Spread out your dough batter about 1/2 inch thick into a circle or rectangle. Bake the crust in the oven until browned, about 15-20 minutes.
- Remove the crust from the over, drizzle with olive oil,and sprinkle with herbs. Cover with toppings. Bake again until crust edges brown further and the cheese on top melts and bubbles. Remove from the oven and add drizzled olive oil and ground black pepper.