Zucchini-Crusted Pizza

My mom has Celiac disease, which translates to an inability to eat anything with gluten in it (wheat, barley, oats processed in a wheat facility, etc.).  We were fortunate to eat some wonderful foods as a result throughout my childhood, many of which I love making for my own kids.  Zucchini-Crusted Pizza is a favorite, and is adapted from the Moosewood cookbook.  As usual, it's a great way to get some veggies into kids.  The zucchini grates well in a food processor with the grating attachment, though it's also possible to grate it by hand.  The trick to this recipe is to squeeze as much water as possible out of the grated zucchini before mixing it into the crust.  It makes a huge difference!  (If you don't remove the water, the crust will be soupy and goopy.  If you do, it will be crispy and flavorful.)

Zucchini-Crusted Pizza

Olive Oil

3 cups (packed) grated zucchini (about 3 medium zucchini)

3 eggs lightly beaten

1/3 cup flour (when making this for my mom we use Rice Flour, any kind of flour works well)

3/4 cup grated mozzarella cheese

3/4 cup grated parmesan

1 tsp dried basil (rosemary or marjoram work well too)

2 Tbsp Olive Oil

Toppings (this is what we used in the photo, use anything!)

Tomato Sauce (we use Classico Tomato Basil)

Sauteed asparagus, mushrooms, and red pepper

Mozzarella and parmesan cheeses

1.  Preheat oven to 400F.  Generously oil a 9 x 13 pan.

2.  Mix together zucchini, eggs, flour, mozzarella, parmesan, herbs, and 1 Tbsp olive oil.

3.  Spread into the prepared pan, and bake for 30 - 40 mins, until golden brown.  Halfway through the baking, brush the top of the crust with the remaining 1 Tbsp olive oil.

4.  Remove crust from oven.  Top with preferred toppings, and then return to oven and bake until heated through (10 mins or so).