Monday, September 6, 2010

zucchini-crust pizza

Zucchini Crust Pizza
From the Moosewood Cookbook, 1992 edition, this is a most delicious and gourmet meal. I think even zucchini haters will love this one..... It is a little fussy to make and it takes some 'babysitting' while baking, but the end result is worth it. I've been making this for years and each time I do, it is more and more beautiful - practice makes perfect!
Here's what you need:
olive oil
2 C packed, grated zucchini
2 eggs, beaten
1/4 C flour
1/2 C grated mozzarella
1/2 grated Parmesan
1/2 t basil

extra cheese for topping the pizza crust and any other toppings you like - today we used just a bit more Parmesan, some crumbled Feta and fresh tomatoes.
Here's what you do:
Preheat oven 400 degrees
generously oil a baking sheet
Mix the crust ingredients well and with your fingers, shape the mixture into a 10 inch circle. It will seem very wet...
Bake for about 20 minutes.
Remove from oven and brush with a bit of olive oil - this will help brown the top. At this point, it's a good idea to use a metal spatula and loosen it a bit from the bottom.

Bake for about 20 more minutes - this is the 'babysitting' part. You want it nice and brown, but not burned - remember, you will bake it again with the toppings.

Keep using the metal spatula to keep it from sticking. 
When the crust is done, top is with a few simple toppings. It really doesn't need much because the crust is very flavorful. 
I usually make lots of these at one time and gently freeze them on wax paper lined baking sheets for a few hours. They then can be gently layered between wax paper and wrapped in plastic to go back to the freezer. 


  1. I seriously need to make this over my break, but will switch out the flour with gluten free flour.

  2. this is currently my very favorite food ever... I dream about it


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