Zucchini-Crusted Pizza

 Here is a fun way to use zucchini. This recipe from Mollie Katzen’s Moosewood Cookbook is a big hit. I love the little flecks of green in the crust which makes the pizza more wholesome.

 You can choose to top the pizza with anything you like. I chose to put ham, mozzarella and arugula.

 

Zucchini-Crusted Pizza

Serves 2

Ingredients:

Crust

Oil and flour for the pan

2 cups (packed) grated zucchini (about two 7-inch zucchini)

2 eggs, beaten (or equivalent egg whites)

1/4 cup flour

1/2 cup grated mozzarella

1/2 cup grated Parmesan

Pinches of basil, marjoram or rosemary

1 Tb. olive oil

 

Topping Suggestions:

Extra mozzarella

1 large ripe tomato, sliced

2-3 large cloves garlic, thinly sliced

sauteed mushrooms

thin slices of bell pepper

lightly steamed broccoli or spinach

sliced olives

 

METHOD:

• Preheat oven to 400°F.

• Oil a 10-inch pie pan and coat it lightly with flour.

• Combine rest of crust ingredients in a bowl and mix well.

• Spread the mix into the prepared pan and bake for 35 to 40 minutes or until golden brown.

• Remove from oven and add your chosen topping.

• Return to oven until everything is heated through.


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