One thing I miss about eating gluten free and rice free is pizza. On occasion I will eat a gluten free pizza however, due to the rice flour I usually pay for it. One of my friends suggested a crust made out of zucchini. Since I have an abundance, I gave it a try.
The crust was yummy and the pizza definitely hit the spot. I have to yet figure out how to be able to hold it, although using a fork was just fine.
Zucchini Pizza Crust
Shred zucchini and sprinkle with salt in a bowl. Let sit for about 30 minute until the zucchini has lost much of its liquid. I used about 2 cups which made a huge pizza.
Cut up some garden fresh basil, pineapple, prosciutto, onion, mushroom, olives, spinach, goats cheese, and another cheese of choice.
When the liquid is drained out of the zucchini, add in two eggs, 1 – 1 1/2 cups of Almond Flour, and a dash of salt. Mix well. Spread out on a heated pizza stone that has been sprinkled with GMO free organic corn meal and bake for 10 minutes until lightly browned. Once the crust is browned, add your tomato sauce and toppings and bake another 15 minutes at 400 degrees or until cheese is bubbly and vegetables and prosciutto are cooked to desired tenderness.
Cut, plate, serve and enjoy! 🙂