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    You are in: Home / Recipes / Zucchini Pizza Dough Recipe
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    Zucchini Pizza Dough

    Zucchini Pizza Dough. Photo by Debbwl

    1/1 Photo of Zucchini Pizza Dough

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    the80srule's Note:

    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.

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    Ingredients:

    Serves: 1

    Yield:

    10" crust

    Units: US | Metric

    OPTIONAL

    • dried cremini mushroom (my idea, not the cookbook's)
    • salt and pepper, to taste

    Directions:

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

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    Ratings & Reviews:

    • on May 30, 2010

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Zucchini Pizza Dough

    Serving Size: 1 (821 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 585.9
     
    Calories from Fat 186
    31%
    Total Fat 20.7 g
    31%
    Saturated Fat 11.8 g
    59%
    Cholesterol 58.7 mg
    19%
    Sodium 1244.0 mg
    51%
    Total Carbohydrate 55.1 g
    18%
    Dietary Fiber 7.8 g
    31%
    Sugars 11.6 g
    46%
    Protein 47.9 g
    95%

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