Tuesday, June 24, 2014

Zucchini Pizza Crust

I was skeptical of this recipe, but it turned out to be amazing. I used buffalo mozzarella for the cheese on my pizza crust which made the crust far too watery and required it to be eaten with a spoon - so for future pizzas, I will be using regular mozzarella.
yield: 14" pizza

8C shredded zucchini
1C shredded cheddar cheese
2/3C flour
2 cloves garlic, minced
3 tsp dried oregano
1 tsp basil
2 eggs, beaten
1½ tsp sea salt

  1. Place pizza stone in the oven.
  2. Preheat oven to 550°.
  3. In a large bowl, toss the zucchini with 1 tsp sea salt and set aside for 15 minutes.
  4. After 15 minutes is up, squeeze the excess moisture out of the zucchini by wrapping it up in a clean tea towel or piece of cheese cloth by wringing it out, discarding the water.
  5. Once all the excess moisture has been wrung out and discarded, place the shredded zucchini back into the large bowl.
  6. Add cheddar cheese, flour, garlic, oregano, basil, eggs, and remaining salt to the bowl.
  7. With your hands, incorporate all of the ingredients together.
  8. Remove the pizza stone from the oven.
  9. Quickly (and carefully!) spread the zucchini mixture to form a circle about 14" in diameter and about ½" thick. Pinch the edges up so that it forms a nice crust.
  10. Place the pizza stone back in the oven, cook for 8 minutes or until the crust starts to brown.
  11. Remove the pizza stone from the oven.
  12. Top the crust with sauce and any toppings you'd like.
  13. Place the pizza stone back in the oven and cook for 5 minutes.
  14. Let cool for a minute before cutting with a pizza cutter.
  15. Enjoy!

No comments:

Post a Comment