Gluten Free Zucchini Crust Pizza Delicious Recipes
GLUTEN FREE ZUCCHINI CRUST PIZZA (DELICIOUS!)
I got this from Whole Approach.com, 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.
Provided by WI Cheesehead
Categories Cheese
Time 28m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450°. In a bowl, combine zucchini, eggs and Parmesan cheese; mix well.
- Add flour and salt; stir well.
- Spread onto the bottom of a 12-in. pizza pan (or a jelly roll pan) coated with nonstick cooking spray.
- Bake for 8-13 minutes. Reduce heat to 350°.
- Remove pizza and sprinkle with mozzarella, tomatoes, onion, green pepper, oregano, basil and Parmesan cheese.
- Bake at 350° for 15-20 minutes or until onion is tender and cheese is melted.
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- Preheat the oven to 400 F. Spread a large piece of parchment paper on top of a baking sheet or pizza pan (I use a 12″ pizza pan) and spray it with non-stick cooking spray. Set aside.
- In a large bowl, combine the shredded and squeezed zucchini (see my notes in the post for tips) with both cheeses, the eggs, almond flour and olive oil. Mix well.
- Spread the mixture onto the greased parchment paper and smooth it out until it covers the surface evenly. Bake for 25 minutes.
- Remove the pizza from the oven, and carefully sliding one hand under the parchment paper (be careful not to touch the hot pan) swiftly flip the crust back onto the pan. If the top of the crust (it used to be the bottom) is fairly firm and brown, you can begin with your toppings. If you think it could bake a bit longer, pop it back into the oven for another 8-10 minutes.
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