zucchini crust pizza {gluten free!}

we have lots of zucchini this time of year.

such a blessing.

and thanks to abby,

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

---------------------------------------

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.

♥