Gluten-Free Zucchini Crust Pizza

If you know anything about either of us, you would know our over excessive, deep and passionate love for pizza. We are constantly looking for ways to indulge in this classic New York favorite without consuming all of the unwanted calories. This healthy spin on our fav dish is not only gluten free, but loaded with filling veggies!


Ingredients:

Crust:

1 large egg or 2 small eggs
3 small-medium zucchinis, grated
1 1/2 Cups grated parmesan or mozzarella cheese (we used mozzarella and we loved it!)
1/2 tsp, italian seasoning
salt

Toppings:

We used a variety of veggies, but feel free to throw on your favorite toppings!

Trader Joes pizza sauce
low-moisture part-skim Mozzarella cheese, shredded
mini heirloom tomatoes
chopped red onion
baby bella mushrooms, sliced
multi-colored peppers
fresh basil
salt and pepper to taste

To Bake Crust:

• preheat oven to 450
• using a hand grater, grate the zucchini into a large bowl
• pour zucchini into a strainer and squeeze out the water
• pour back into bowl, add the shredded cheese and egg until combined
• place a sheet of wax paper on top of a baking sheet (or use cooking spray and top with flour)
• spread out the dough batter evenly 1/2 inch thick
• sprinkle the italian seasoning over the crust (also salt and pepper to taste)
• bake in the oven for 15-20 minutes or until lightly browned

Pizza:

• while crust is baking, sauté vegetables of your choice
• once the crust is cooked, spread the sauce
• sprinkle the cheese and place your favorite toppings
• bake in the oven until cheese is melted, approximately 8-10 min.
• enjoy!