Name: Gluten Free Zucchini Crust Pizza (Delicious!)
Prep time: 5 min
Cook time: 23 min
Total time: 28 min
Yield: 8-12 serving(s)
Ingredients: 3 cups shredded zucchini, squeezed to get water out; 3 eggs, lightly beaten; 1/4 cup parmesan cheese; 1/3 cup gluten-free flour; 1/2 teaspoon salt; 2 cups shredded part-skim mozzarella cheese; 2 small tomatoes, halved and thinly sliced; 1/2 cup chopped onion; 1/2 cup julienned green pepper; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; 3 tablespoons shredded parmesan cheese

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Recipe by WI Cheesehead

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I got this from Whole Approach.com, submitted by Ruth Denomme. The only thing I changed was using pizza sauce instead of the tomatoes. Even the zucchini haters liked it and it tastes like a regular pizza crust. We did have to eat it with a fork though, bcz the crust isn't as firm as regular crust.

Ready In:: 28mins
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ingredients

3 cups shredded zucchini, squeezed to get water out
3 eggs, lightly beaten
¹⁄₄ cup parmesan cheese
¹⁄₃ cup gluten-free flour
¹⁄₂ teaspoon salt
2 cups shredded part-skim mozzarella cheese
2 small tomatoes, halved and thinly sliced
¹⁄₂ cup chopped onion
¹⁄₂ cup julienned green pepper
1 teaspoon dried oregano
¹⁄₂ teaspoon dried basil
3 tablespoons shredded parmesan cheese

directions

Preheat oven to 450°. In a bowl, combine zucchini, eggs and Parmesan cheese; mix well.
Add flour and salt; stir well.
Spread onto the bottom of a 12-in. pizza pan (or a jelly roll pan) coated with nonstick cooking spray.
Bake for 8-13 minutes. Reduce heat to 350°.
Remove pizza and sprinkle with mozzarella, tomatoes, onion, green pepper, oregano, basil and Parmesan cheese.
Bake at 350° for 15-20 minutes or until onion is tender and cheese is melted.

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RECIPE MADE WITH LOVE BY

@WI Cheesehead

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@WI Cheesehead

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"I got this from Whole Approach.com, submitted by Ruth Denomme. The only thing I changed was using pizza sauce instead of the tomatoes. Even the zucchini haters liked it and it tastes like a regular pizza crust. We did have to eat it with a fork though, bcz the crust isn't as firm as regular crust."

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review by Cookin for Boys

8/19/2010

Great pizza! I followed the recipe as written but was also careful to drain any excess moisture from the zucchini after it sat for a few minutes. I think this is important so the crust will brown and not be soggy. I will make this again, it was so easy and good.

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creation by WI Cheesehead

7/16/2009

I got this from Whole Approach.com, submitted by Ruth Denomme. The only thing I changed was using pizza sauce instead of the tomatoes. Even the zucchini haters liked it and it tastes like a regular pizza crust. We did have to eat it with a fork though, bcz the crust isn't as firm as regular crust.