This is the perfect recipe to make with any zucchini left over from the veggie stuffed zucchini I posted earlier this week:)
I have made pizza crust with cauliflower before and, although it was delicious, it was very moist and fell apart easily. Upon reading this recipe I realized that the cauliflower recipe was missing a very important step which is to squeeze all the moisture out of the vegetable with a towel after microwaving/steaming so I have gone back and added that step in the cauliflower crust pizza recipe.
Toppings can be whatever you like. I have chosen to use fresh mozzarella and basil (which is not fresh though I wish it was!)
4 cups grated then chopped fresh zucchini (I used the grating blade on the food processor.)
1/2 cup finely grated low-fat mozzarella blend
5 tbsp gluten free flour
3 tbsp finely grated parmesan
1 tsp. garlic powder
pinch of salt
1 egg, beaten
1 small can tomato paste
After zucchini has been grated and chopped, put it in a microwave safe bowl and microwave for about 5 mins on high. If you don't have a microwave you can steam for a few minutes.
Then, this is a very important step, transfer the zucchini to a towel or cheesecloth and squeeze out as much moisture as possible.
Mix the cooked zucchini, grated mozzarella blend, flour, parmesan, oregano, garlic powder, salt and egg to make the crust mixture.
Spray a baking sheet with olive oil or nonstick spray and divide the crust into two balls. Then use your fingers to press the mixture into two crusts. (Be sure not to make the edges too thin.)
Bake the crust in the oven until its firm and starting to brown (about 12-13 mins).
Spread each small pizza with half the sauce, then top with basil leaves and fresh mozzarella chunks (or the toppings of your choosing covered with grated mozzarella.)
Put back in the oven and cook until the cheese is nicely melted, about 3-5 mins.