Zucchini Pizza Crust

March 20th, 2009
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3 1/2 cup coarsely grated zucchini
salt
3 eggs, beaten
1/3 cup flour
1/2 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
1 Tbsp. fresh basil, minced
salt and pepper to taste

  1. Salt zucchini and let stand 15 minutes to draw out moisture. Squeeze the moisture out really well.
  2. Combine zucchini with remaining ingredients and spread onto a medium pizza pan that has been well oiled.
  3. Bake at 350 F for 25-30 minutes until surface is dry and firm. Brush top with oil and broil under moderate heat for 5 minutes.
  4. Top with desired pizza toppings and bake at 350 F for 20-25 minutes. Cut into squares.

basil, pizza, Recipes By Ingredient, squash - summer, The Recipes

  1. Mary O’Neill
    September 9th, 2011 at 16:35 | #1
    Reply | Quote

    This is a great recipe and a great way to use my zucchini. I am wheat intolerant so I used gluten free flour and topped with pesto, shredded chicken, sun-dried tomatoes, mushrooms, and marinated artichoke hearts. Finished off with parmesean and mozzerella cheese. Yum!

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