Total Time
45mins
Prep 15 mins
Cook 30 mins

From my e-cookbook collection, this looks yummy and interesting. The only ingredient in here that I changed was to use 3 egg whites instead of 3 whole eggs as originally called for-- since you don't need yolks to bind and all. Can use any kind of flour but I think whole wheat or bread flour would add great substance and flavor. (1/3 cup AP flour + 1 teaspoon vital wheat gluten = 1/3 cup bread flour) But the only quirk with this recipe is that unlike flour doughs, you can't bake with the sauce, cheese, and toppings on or else it'll fall apart-- you have to bake this dough first.

Ingredients Nutrition

Directions

  1. You need about 3 1/2 cups zucchini-- about 3 medium size zucchinis should do it. Grate it coarsely with a vegetable shredder/peeler, food chopper, mandolin, etc.
  2. Place the zucchini in bowl and lightly salt then let sit for 15 minutes and.
  3. squeeze out all the water that is rendered. Roll in a towel and twist.
  4. again. This is to remove all the water-- if you don't remove the water, it won't bake right.
  5. Mix with the rest of ingredients in a bowl.
  6. Grease a pizza stone or 10" baking dish with cooking spray, then place the dough into it.
  7. Bake at 350F until the top is dry and lightly browned, about 20-30 minutes.
  8. To eat right away, add your favorite sauce, cheese, and toppings then bake at 350 for another 15-20 minutes.
Most Helpful

5 5

Great flavor and texture! But not so sure about it being a pizza crust. Used mozzarella and Vegan Pepperoni as our pizza topping. The quizzing dry is a must and the basil and parmesan really shine. The top and bottom both got gold brown and the center stayed lightly moist. Baked in a pie plate as I do not own a pizza stone and even though I sprayed it with cooking spray there was still a little sticking. Made as written and think next time may add just a little garlic, although not sure as we really like the flavor as was. This would be great with just a cheese topping. Did not use pizza sauce and am glad I did not as think it would have over powered the light flavors and would also have made it way too wet. Bottom line yes I will be making again. Thanks for the post.