A couple of weeks ago I thought my zucchini plant was done producing and missed one last zucchini which got really big. However, this week I learned that it wasn’t the last zucchini, and I found one more huge one as well as a medium one.
When I found this recipe in one of my favorite pre-celiac cookbooks, I thought it was perfect for using up lots of zucchini. I adapted it to be gluten free and it turned out well. The crust is sort of like a zucchini quiche, but thin. It had to be eaten with a fork, but it tasted delicious.
Our only complaint was that because the crust was thin, one pan didn’t make enough. We got by on it, but we had to use other fillers. Remember, I’m feeding a family of five with three big boys. This recipe might be just right for you. I put leftover ground beef and chopped ham on this pizza. The ham went especially well with the zucchini. You can use whatever toppings you like.
- 4 cups shredded zucchini
- ½ cup mozzarella cheese, shredded
- ½ cup cheddar cheese, shredded
- 2 eggs
- 3 Tablespoons rice flour
- ¼ teaspoon baking powder
- 1 teaspoon salt
- 8 ounces tomato sauce
- 1 teaspoon Italian seasoning
- ⅛ teaspoon garlic powder
- 1 teaspoon sugar
- ½ - ¾ cup shredded mozzarella cheese
- ½ - ¾ cup shredded cheddar cheese
- other desired toppings
- Mix the crust ingredients together and spread onto the bottom of a greased 10 x 15 inch jelly roll pan.
- Bake at 400 degrees about 15 minutes until set. The mixture will be bit watery, but that’s okay. Just be careful when you open the oven because it will create steam. After you remove the crust, reduce the oven temperature to 375.
- Mix together the sauce ingredients and spread on the baked crust.
- Layer the cheese and then the other toppings over the sauce. Return the pizza to the oven and bake at 375 degrees about 15 minutes or until the cheese is melted.
This recipe is linked to The GFE Virtual Support Group.