I was reading the Moosewood Cookbook a few days ago (awesome vegetarian inspiration!) and came across a recipe for zucchini pizza crust, where the crust of your pizza is basically just a big zucchini pancake. Considering the fact that I stopped by a farm stand on the side of the road the other day and bought four 2-lb zucchinis, this sounded awesome! As usual, I read the recipe and then closed the book and made my own version with just the end result in mind. I love cooking this way because I get inspiration for what to cook but I still feel creative by making my own recipe, and I feel like I know how to cook well enough to end up with a delicious result!
Zucchini Pizza Crust
2 lbs zucchini, grated
1/4 cup oat flour (to make this recipe gluten free, I would use chickpea flour or brown rice flour) 2 egg whites 1/4 cup flaxseed meal 1/4 teaspoon salt 1/4 teaspoon black pepper zest of 1/2 a lemon cornmeal
1. Heat the oven to 400 degrees F. Line a baking sheet with foil or a silicon mat, spray with cooking spray, and then sprinkle with cornmeal.
2. Place the grated zucchini on a paper towel and squeeze to remove most of the moisture.
3. Put the zucchini and the rest of the ingredients (except the cornmeal) into a bowl and mix until combined.
4. Spread the zucchini mixture in a circle about 10 inches wide on the baking sheet. Sprinkle the top of the crust with more cornmeal.
5. Bake the crust for about 30 minutes, until golden brown around the edges.
You can top this crust with any of your favorite pizza toppings, the one pictured here was topped with 2 cloves of garlic and one red bell pepper sauteed in some olive oil, Trader Joe's pizza sauce, and 3 oz chopped fresh mozzarella, then baked for about 15 minutes at 400 degrees F. After it was done baking, I sprinkled it with some chopped fresh basil.