we have lots of zucchini this time of year.
such a blessing.
i just learned how to turn it into pizza crust.
this is a game changer.
the crust is grated zucchini
with most of the water wrung out
with an egg and a 'flour' and spices.
i consider this less of a new recipe
and more of a new skill,
but here's the recipe abby found:
{keep in mind i didn't measure anything & it turned out great}
zucchini crust pizza
2 cups grated zucchini
1 egg
1 T oil
garlic
3/4 - 1 cup almond flour
{↑ you could use any flour}
oregano
salt & pepper
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preheat oven to 400°
put the grated zucchini in a colander.
salt it & allow to 'sweat' for a bit.
then gather it into a clean towel
and literally wring the water out.
in a large bowl,
combine zucchini, egg, oil, garlic,
almond flour, oregano, s&p.
mix until a 'dough ball' forms.
on a baking sheet lined with parchment,
use your hands
to flatten out the dough ball,
pressing it into the shape you want.
i pressed mine quite thin.
bake it for about 20 minutes,
or until the edges & bottom are golden.
at this point, i flipped mine over
and baked for about 5 more minutes
to get it nice & toasty on both sides.
note: a nice step,
but leave it out if you're pressed for time.
remove it from the oven
and add your toppings.
we used homemade tomato sauce
fresh basil & grated parmesan.
{fresh mozzarella would be incredible}
pop it back in the oven for a few minutes
but keep a close eye so it doesn't burn.
this was so good that
i immediately made a second one.
the 'crust' alone is so delicious:
soft & 'doughy' but with crispy edges.
it is the best gluten-free 'bread' i've eaten.
it could be used as flatbread in any recipe
or served alongside hummus.
next, i'm going to try a sage butter version.
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