I read the book Wheat Belly over the last month and it really convinced me that I need to reduce my wheat / gluten consumption so I'm always looking for gluten free recipes and this one fit the bill. I tweaked it to fit the ingredients I had on hand.
Here it goes:
Ingredients
- 2 cups zucchini, finely grated, lightly packed
- ½-3/4 cup rice flour (or regular flour)
- 1 egg, lightly beaten
- 1 Tablespoon coconut oil (or vegetable)
- ½ teaspoon oregano
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
Instructions
- Place the grated zucchini in a strainer.
- Sprinkle the zucchini with some salt, toss it to disperse.
- Place the strainer over a large bowl, and let the zucchini drain for about 30 minutes.
- Preheat the oven to 400 degrees.
- Place the grated zucchini into a dry dish towel, and wring the towel over the sink until the water from the zucchini is squeezed out.
- Mix all of the ingredients together in a bowl.
- Add flour as needed to make a dough (not too wet, not too dry).
- On a parchment-lined baking sheet, spread the zucchini mix out into an oval shape. I use a fork to do this, and I press it down to compact it as well.
- Place the pan on the bottom rack of the oven and bake for 20 minutes.
- Remove the crust.
- Turn the oven up to 500 degrees.
- Top the pizza with sauce and cheese, vegetables (I used artichokes and olives)
- Place the pan back into the oven on the bottom rack and bake for 3-4 minutes. Again, place the pan on the top rack for about 2 minutes.
- Remove and let cool for 5-10 minutes to let everything set.
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| Zucchini Crust Pizza - baked on my Grandma's pan This picture does not do this recipe justice but I have to tell you we LOVED it!!! And, it's a good way to get rid of that extra zucchini. Happy Saturday! Kristin |
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