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.