Zucchini Crust Pizza RECIPE!

I will give you the link to the original recipe but I will keep everything here in this blog with how I made it.  

Here is the website: www.tasteofhome.com/recipes/zucchini-crust-pizza

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CRUST  INGREDIENTS:

2-3 zucchini depending on size

3 large eggs or 3/4 cups worth

1/3 cup flour of choice

1/2 tbsp Italian seasoning or seasonings of choice

Sauce, Cheese, & additional toppings of choice

DIRECTIONS:

Using a veggetti (or spiralizer) and shred your zucchini.  

I was able to get 3 cups from 1 large and 1 small zucchini.  

Roughly chop the piles of zucchini.

Measure out 3 cups of chopped zucchini.

Each cup came to 100 grams for a total of 300 grams.

 

Beat and mix in 3/4 cup eggs which = 3 eggs.

 

Mix in 1/3 cup flour of choice and seasonings of choice.

I used 1/2 tbsp of Italian seasoning which was plenty for my taste.

Any flour will do.  I used Bob's Red Mill Pancake mix.

 

 Let sit for a minute or two while you cover a baking sheet with parchment paper.

**No oil needed.

Spread the mixture onto the parchment paper.

It was easier to use my hands for this part.  

It measured out to 11 inches in diameter both ways.

 

Bake on 450 for 16 minutes

**By the way the toasted marks were on the bottom (see below)  I probably could have left it in up to 20 minutes.

Carefully with another baking sheet AND oven mits flip the 'crust'.  

Slide it back on to the original sheet and bake for an additional 8-10 minutes

 

As carefully as before, flip that crust over and slide onto the original pan.

Add sauce, garlic and cheese.  Bake until cheese begins to melt.  

If you are using a fake cheese such as Daiya, you may want to do this before adding any additional toppings.

Otherwise you will probably be okay with all toppings at once.

 

 

**IF YOU TRY THIS RECIPE PLEASE LET  US KNOW HOW IT CAME OUT / IF YOU USED ANY DIFFERENT INGREDIENTS IN THE COMMENTS BELOW!

ENJOY!