Gluten Free Zucchini Crust Pizza (Delicious!) |
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Prep Time: 5 Minutes Cook Time: 18 Minutes |
Ready In: 23 Minutes Servings: 12 |
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I got this from Whole , submitted by Ruth Denomme. The only thing I changed was using pizza sauce instead of the tomatoes. Even the zucchini haters liked it and it tastes like a regular pizza crust. We did have to eat it with a fork though, bcz the crust isn't as firm as regular crust. Ingredients:
3 cups shredded zucchini, squeezed to get water out |
3 eggs, lightly beaten |
1/4 cup parmesan cheese |
1/3 cup gluten-free flour |
1/2 teaspoon salt |
2 cups shredded part-skim mozzarella cheese |
2 small tomatoes, halved and thinly sliced |
1/2 cup chopped onion |
1/2 cup julienned green pepper |
1 teaspoon dried oregano |
1/2 teaspoon dried basil |
3 tablespoons shredded parmesan cheese |
Directions:
1. Preheat oven to 450°. In a bowl, combine zucchini, eggs and Parmesan cheese; mix well.
2. Add flour and salt; stir well.
3. Spread onto the bottom of a 12-in. pizza pan (or a jelly roll pan) coated with nonstick cooking spray.
4. Bake for 8-13 minutes. Reduce heat to 350°.
5. Remove pizza and sprinkle with mozzarella, tomatoes, onion, green pepper, oregano, basil and Parmesan cheese.
6. Bake at 350° for 15-20 minutes or until onion is tender and cheese is melted.
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