Zucchini Crust Pizza Recipes

Steps:

• Preheat oven to 450°. In a large bowl, combine first 4 ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Transfer to a 12-in. pizza pan coated generously with cooking spray; spread to an 11-in. circle., Bake until golden brown, 13-16 minutes. Reduce oven setting to 400°. Sprinkle with remaining mozzarella cheese; top with tomatoes, onion, pepper, herbs and remaining Parmesan cheese. Bake until edges are golden brown and cheese is melted, 10-15 minutes. Sprinkle with chopped fresh basil, if desired.

Steps:

• Preheat oven to 450°. Mix the first 8 ingredients; transfer to a 12-in. pizza pan coated generously with cooking spray. Spread mixture to an 11-in. circle., Bake until light golden brown, 13-16 minutes. Reduce oven setting to 400°. Add toppings. Bake until cheese is melted, 10-12 minutes longer.

Steps:

• Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture. , Combine zucchini with eggs, Parmesan and half the mozzarella and cheddar cheeses. Press into a greased 13x9-in. or 3-qt. baking dish. Bake 20 minutes. , Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add green pepper. Bake until heated through, about 20 minutes longer., Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Place the zucchini in a colander and sprinkle with salt; let drain for 15 minutes then squeeze out the moisture.
• Combine the zucchini, eggs, Parmesan, 1 cup mozzarella, and 1/2 cup Monterey Jack in a large bowl. Press the mixture into a greased 9x13 inch baking dish. Bake, uncovered, in the preheated oven for 20 minutes.
• While the zucchini crust is baking, heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the tomato sauce and Italian seasoning.
• Spoon the sauce mixture over the baked zucchini crust. Top with the bell pepper, mushrooms, black olives, and the remaining mozzarella and Monterey Jack cheeses. Return to the preheated oven and bake for 20 minutes or until heated through. Let sit for 5 minutes before serving.

Steps:

• Preheat oven to 400 degrees F.
• If you are using jarred red peppers, drain them very well and pat peppers dry with paper towels. Place peppers in a food processor and pulse-grind into a paste. Spread paste in a thin layer on a thin crust shell. Top paste with thin slices of smoked fresh mozzarella cheese.
• Place very thinly sliced zucchini discs in a small bowl and combine with remaining ingredients. Toss discs well to evenly coat with seasonings. The zucchini discs will have a flavor similar to pepperoni. You have just made zucchinironi!
• Arrange your zucchinironi slices around your pie: as little or as much as you like, but do not overlap slices or you pie will be wet.
• Bake directly on oven rack or on a preheated, perforated pizza pan. Bake 10 minutes on the middle rack of preheated oven or, until cheese is bubbly and golden and edges of pizza are crisp.
• Tidbits: How to roast red peppers: To roast in your oven, preheat broiler to highest setting. Halve red peppers and rip out seeds. Place pepper halves, skin side up, on a cookie sheet. Broil peppers until the skins are completely black. Leave the oven door ajar while peppers roast to let steam escape. Place blackened peppers in a large brown paper sack and close tightly. Let peppers stand 10 minutes or until cool enough to handle. Peel skins away from red pepper flesh, and discard skins. To roast peppers on the outdoor grill, leave peppers whole and roast covered over high heat on a gas stove or close to coals. Follow above method to peel.
• If your market does not carry smoked fresh mozzarella cheese, you can substitute 1 1/2 cups of shredded smoked Gouda (the yield of grating about 8 ounces of cheese).

Steps:

• Preheat oven to 450 degrees.
• In a bowl, combine zucchini and egg substitute; mix well. Add flour and salt; stir well, scraping sides to incorporate all dry ingredients.
• Pour dough mix onto a solid bottom large 18 in" or larger pizza pan with a lip coated with nonstick cooking spray. Spread it evenly over pan with a spoon.
• Bake at 450 degrees for 8 minutes. Take pizza dough out of oven and reduce heat to 350 degrees.
• Sprinkle with mozzarella, tomatoes, onion, green pepper, oregano, basil and Parmesan cheese. (I love adding sliced broiled eggplant and sliced mushrooms and black olives too). Arranging artfully will take more time than just sprinkling on.
• Bake for 15-20 minutes OR until onion is tender and cheese is melted.
• I've made this in 2 different ovens and in one oven I had to take the crust out 2 minutes sooner in my first oven to avoid it being overdone. The crust will cook more during the last cycle of baking so keep that in mind. If you get any puffy pockets forming during the first round of baking, just lance them with the tip of a sharp knife.
• Doubling this recipe gives about 10 big slices.

Steps:

• Salt the zucchini lightly and let it sit for 15 minutes. Squeeze out the excess moisture.
• Preheat oven to 350.
• Combine all ingredients and spread into a 9" pie plate or a 9x13" pan, oiled.
• Bake 20-25 minutes, or until surface is dry and firm.
• Brush top with olive oil and broil under moderate heat for 5 minutes.
• Top with favorite pizza toppings and return to 350 degree oven to cook for an additional 25 minutes or so.

Steps:

• Preheat oven to 375 degrees.
• Spray a pizza pan with cooking spray.
• Mix well grated zucchini and 2 eggs.
• Place zucchini mixture on the pizza pan, spreading out to the edges of the pan.
• Bake at 375 degrees for 30 minutes.
• Spread pizza sauce on partially-cooked"crust" to within about 1/2 inch of the edge.
• Top with pepperoni and/or other pizza toppings.
• Sprinkle both cheeses on top.
• Bake for another 30 minutes or until cheese begins to brown.

Steps:

• Preheat the oven to 425 degrees F. Line a large baking sheet with a silicone baking mat and liberally spray with cooking spray.
• Grate the zucchini on the small holes of a box grater to yield about 2 cups. Place in a clean kitchen towel and squeeze out the liquid.
• Place the zucchini in a medium bowl. Stir in the mozzarella, Parmesan, almond meal, egg, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Transfer the mixture to the prepared baking sheet and press into a 10- to 11-inch round. Bake until golden brown and the edges begin to crisp up, about 15 minutes.
• Use a spatula to lift and loosen the zucchini crust from the baking mat. Place a piece of parchment on top of the crust. Cover with an inverted baking sheet and flip to invert the crust.
• Bake until golden brown with crispy edges, 5 to 8 minutes.
• Immediately top with chunks of the goat cheese so they start to soften and melt. Dollop with the pesto and top with the prosciutto and basil. Finish with a sprinkle of Parmesan and black pepper. Cut into triangles or squares.

Steps:

• Preheat the oven to 400 degrees F.
• Generously oil a 10 inch pie pan and coat lightly with flour.
• Combine zucchini, eggs, flour, mozzarella, parmesan, herbs and 1 T olive oil in a bowl and mix well.
• Spread into the prepared pan and bake for 35-40 minues or until golden brown.
• About halfway through the baking, brush with the remaining tablespoon of olive oil[optional].
• Remove from oven.
• When it has cooled for about 10 minues, use a spatula to loosen the crust from the pan so it won't break later.
• Top with your favourite pizza items and bake at 400 F until heated through.