Thursday, July 28, 2016

Zucchini Crust Pizza



What’s your favorite color? Green
What’s your favorite book? “Lonesome Dove”
What’s your favorite song?  “Life Song” (Casting Crowns)
What’s your favorite vegetable? Lettuce (I’m serious)
What’s your favorite place? The lounge chair on my deck
What’s your favorite food? Pizza. Pizza. Pizza. Pizza. Pizza. Pizza. And more pizza.



Here’s what you need:
2 medium zucchinis
½ C chickpea flour
1 T ground flaxseed
1 T vegetable oil
1 t oregano


Here’s what you do:
Grate the zucchinis by hand or in a food processor on the finest setting. Put the shredded zucchini in a large sieve and sprinkle with salt. Use your hands to mush the salt into the veg and allow it all to set over a bowl for about 20 minutes. Stir it once in a while and squeeze the liquid out. After 20 minutes, really get in there with your hands and remove as much liquid as possible.

While the zucchini is doing its thing, make a flax ‘egg’ by mixing 1 T ground flaxseed and 3 T water. Whisk the mixture and allow to sit in the fridge for about 15 minutes.
 
I flipped the crust over to show you how nice and golden it became. 

Mix the ‘dry’ zucchini (really, squeeze it a lot), the flaxseed ‘egg’, the chickpea flour, oil, and oregano and mix it all well with your hands. Spread it into a circle on a parchment lined baking sheet. Bake for about 20 minutes in a 400 degree oven The bottom of the crust will be nice and golden.

Top with your favorite pizza toppings and heat through for another 5-10 minutes. 




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