Zucchini Crusted Pizza Food

ZUCCHINI CRUST PIZZA

Steps:

• Preheat your oven to 450 degrees f.
• Prepare a round pizza-baking tray with parchment paper and set aside.
• Using the grating attachment of your food processor or a hand grater, grate your zucchini with the skin on.
• Place your shredded zucchini in a colander.
• Lightly sprinkle sea salt on your zucchini then set aside for 15 minutes.
• Blot your zucchini of excess moisture with paper towels. The salt should have drawn out a bit of water from them, so gently pat them dry.
• Squeeze as much liquid as possible and add your squeezed-dried zucchini shreds into a large bowl.
• Add the rest of the ingredients for your crust into that same bowl and stir well to combine.
• Transfer your zucchini mixture to the prepared baking tray and form into a ½ - inch thick circle.
• Make sure the edges are not thinner than the center or they may brown too fast.
• Bake your crust for 12-15 minutes, or until the edges are golden.
• Once done, remove from the oven and spread with your marinara sauce. Sprinkle the mozzarella cheese over the sauce then top with pepperoni.
• Bake for 3-5 minutes more, or until the cheese is nicely melted.
• Remove from the oven and let it cool for a minute.
• Sprinkle with freshly ground pepper, top with basil leaves, slice, and serve!
• Enjoy!

WW CORE ZUCCHINI CRUST CHEESE PIZZA

Steps:

• Salt coarsely grated zucchini and let stand 15 minutes.
• Squeeze moisture out of zucchini.
• Combine eggs, cornmeal, 1/2 cup mozzarella cheese, parmesan cheese and basil.
• Add zucchini and mix well.
• Spray nonfat cooking spray on a 9 x 13 baking pan.
• Spread zucchini mixture into baking pan
• Bake 20-25 minutes at 350°F
• Broil 5 minutes to golden brown.
• Remove "crust" from oven.
• Spread tomato sauce on crust.
• Arrange vegetables liberally over crust (can add more core veggies to taste).
• Sprinkle remaining fat free mozzarella over the pizza
• Bake at 350°F for 20-25 minutes.

ZUCCHINI CRUST PIZZA

Steps:

• Preheat oven to 450°. In a large bowl, combine first 4 ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Transfer to a 12-in. pizza pan coated generously with cooking spray; spread to an 11-in. circle., Bake until golden brown, 13-16 minutes. Reduce oven setting to 400°. Sprinkle with remaining mozzarella cheese; top with tomatoes, onion, pepper, herbs and remaining Parmesan cheese. Bake until edges are golden brown and cheese is melted, 10-15 minutes. Sprinkle with chopped fresh basil, if desired.

ZUCCHINI CRUSTED PIZZA BASE

Steps:

• Preheat the oven to 400 degrees F.
• Generously oil a 10 inch pie pan and coat lightly with flour.
• Combine zucchini, eggs, flour, mozzarella, parmesan, herbs and 1 T olive oil in a bowl and mix well.
• Spread into the prepared pan and bake for 35-40 minues or until golden brown.
• About halfway through the baking, brush with the remaining tablespoon of olive oil[optional].
• Remove from oven.
• When it has cooled for about 10 minues, use a spatula to loosen the crust from the pan so it won't break later.
• Top with your favourite pizza items and bake at 400 F until heated through.

THE BEST ZUCCHINI PIZZA CRUST RECIPE - LOW CARB, 4 INGREDIENTS

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Grease a 12- or 14-inch non-stick pizza pan. (30 or 36 cm) (Use parchment paper if it's not excellent non-stick.)
• Spread out the grated zucchini onto the pan in a thin layer. Sprinkle very lightly with a little sea salt (not 1/2 tsp, this is just a light sprinkle). Bake for about 10-15 minutes, until zucchini is semi-soft and fairly dry.
• Meanwhile, combine the eggs, mozzarella, coconut flour and 1/2 tsp sea salt in a large bowl.
• When the zucchini is done, pat the dry as well as possible with paper towels. Mix into the bowl.
• Lightly wipe down the pizza pan to get rid of any stuck on zucchini. If it's not very good non-stick, line with parchment paper. Grease the pan or parchment paper.
• Spread the zucchini pizza dough into a thin circle, about 11-12 in (28-30 cm) in diameter. Bake for 20-30 minutes, until there are brown spots on the top. (The time will depend on the thickness of the zucchini pizza crust.)
• Remove the zucchini pizza crust from the oven. Increase the oven temperature to 400 degrees F (204 degrees C) and let it preheat.
• Let the crust rest for 10 minutes at room temperature, then top with thick sauce and toppings.
• Return the zucchini crust pizza to the oven for about 10 minutes, until the cheese on top melts. If desired, place under broiler for a couple minutes to brown the cheese.

LOW CARB PIZZA - ZUCCHINI "CRUST"

Steps:

• Preheat oven to 375 degrees.
• Spray a pizza pan with cooking spray.
• Mix well grated zucchini and 2 eggs.
• Place zucchini mixture on the pizza pan, spreading out to the edges of the pan.
• Bake at 375 degrees for 30 minutes.
• Spread pizza sauce on partially-cooked"crust" to within about 1/2 inch of the edge.
• Top with pepperoni and/or other pizza toppings.
• Sprinkle both cheeses on top.
• Bake for another 30 minutes or until cheese begins to brown.

ZUCCHINI-CRUST PIZZA WITH GOAT CHEESE AND PROSCIUTTO

Steps:

• Preheat the oven to 425 degrees F. Line a large baking sheet with a silicone baking mat and liberally spray with cooking spray.
• Grate the zucchini on the small holes of a box grater to yield about 2 cups. Place in a clean kitchen towel and squeeze out the liquid.
• Place the zucchini in a medium bowl. Stir in the mozzarella, Parmesan, almond meal, egg, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Transfer the mixture to the prepared baking sheet and press into a 10- to 11-inch round. Bake until golden brown and the edges begin to crisp up, about 15 minutes.
• Use a spatula to lift and loosen the zucchini crust from the baking mat. Place a piece of parchment on top of the crust. Cover with an inverted baking sheet and flip to invert the crust.
• Bake until golden brown with crispy edges, 5 to 8 minutes.
• Immediately top with chunks of the goat cheese so they start to soften and melt. Dollop with the pesto and top with the prosciutto and basil. Finish with a sprinkle of Parmesan and black pepper. Cut into triangles or squares.

GLUTEN FREE ZUCCHINI CRUST PIZZA (DELICIOUS!)

Steps:

• 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.

ZUCCHINI-CRUSTED PIZZA

Steps:

• Preheat oven to 450°. Mix the first 8 ingredients; transfer to a 12-in. pizza pan coated generously with cooking spray. Spread mixture to an 11-in. circle., Bake until light golden brown, 13-16 minutes. Reduce oven setting to 400°. Add toppings. Bake until cheese is melted, 10-12 minutes longer.

ZUCCHINI CRUST PIZZA

Steps:

• Preheat oven to 450 degrees.
• In a bowl, combine zucchini and egg substitute; mix well. Add flour and salt; stir well, scraping sides to incorporate all dry ingredients.
• Pour dough mix onto a solid bottom large 18 in" or larger pizza pan with a lip coated with nonstick cooking spray. Spread it evenly over pan with a spoon.
• Bake at 450 degrees for 8 minutes. Take pizza dough out of oven and reduce heat to 350 degrees.
• Sprinkle with mozzarella, tomatoes, onion, green pepper, oregano, basil and Parmesan cheese. (I love adding sliced broiled eggplant and sliced mushrooms and black olives too). Arranging artfully will take more time than just sprinkling on.
• Bake for 15-20 minutes OR until onion is tender and cheese is melted.
• I've made this in 2 different ovens and in one oven I had to take the crust out 2 minutes sooner in my first oven to avoid it being overdone. The crust will cook more during the last cycle of baking so keep that in mind. If you get any puffy pockets forming during the first round of baking, just lance them with the tip of a sharp knife.
• Doubling this recipe gives about 10 big slices.