Zuchinni Crust Pizza

Crust

Ingredients:

2 cups zucchini, grated with juice squeezed out (I used frozen zucchini and a food processor)

1 tsp. kosher salt
1/4 cup chickpea flour
1 clove garlic, minced
1 tsp. dried oregano
1 tsp. dried basil
1 egg
olive oil for greasing

Directions:

Preheat oven to 500 with a pizza stone.
In a large bowl, toss the shredded zucchini with the kosher salt and set aside for 10-15 minutes.
Squeeze the excess moisture out of the zucchini by wrapping it up in a clean kitchen towel or cheesecloth. Discard the liquid.
Place the shredded zucchini into a bowl and add the flour, garlic, oregano, basil, and egg. Incorporate all of the ingredients together.
Place the zucchini mixture onto a piece of lightly greased tin foil and lightly grease the top of the crust with olive oil. Set on something solid that will make it easy to transfer into the oven. Spread the zucchini mixture to form a circle about 1/4 inch thick. Form the edges up so that it forms an outer “crust.”
Once the crust has been shaped, transfer on the tin foil onto the heated pizza stone in the oven. Bake for 8-10 minutes or until the crust starts to brown.
Top the pizza with sauce and any additional toppings that you'd like. Once the toppings are on, transfer the pizza on the tin foil back onto the heated pizza stone in the oven and bake for an additional 4 minutes until cheese melts.
Sauce Ingredients:




Sauce and Topping

Ingredients:  

1 quart of tomato sauce pureed, home-canned from our garden

1/2 purple onion, sliced

4 cloves of garlic, sliced

1 Tbs olive oil

1 tsp sea salt

1 Tbs dried oregano

1 Tbs dried basil

1/2 cup mozzarella cheese (may use cheese substitute)

Directions: 

 Saute the vegetables in the olive oil.

 Meanwhile, place the sauce in a pan and begin to cook.  The goal is to thicken the mixture.

Stir the vegetables into the sauce.  Continue to cook until thick.  It was cooking the entire time, I made the crust.

Place sauce on the baked crust, top with cheese and bake until the cheese is melted.

Enjoy!!!

 Adapted from Tastemade.