Zucchini Crust Pizza

zucchini crust pizza

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.

Zucchini Crust Pizza
Author: 
 
Ingredients
For the Crust:
  • 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
For the Sauce:
  • 8 ounces tomato sauce
  • 1 teaspoon Italian seasoning
  • ⅛ teaspoon garlic powder
  • 1 teaspoon sugar
Toppings:
  • ½ - ¾ cup shredded mozzarella cheese
  • ½ - ¾ cup shredded cheddar cheese
  • other desired toppings
Instructions
  1. Mix the crust ingredients together and spread onto the bottom of a greased 10 x 15 inch jelly roll pan.
  2. 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.
  3. Mix together the sauce ingredients and spread on the baked crust.
  4. 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.

1. The WHOLE Gang (Spicy Mustard on Hamburger Stack)
2. Gina (gazpacho)
3. Brian (GF Pizza Review)
4. Ali (Whole Life Nutrition) – Chocolate Chip Banana Teff Bread
5. Simply Sugar & Gluten-Free (Chocolate Walnut Flourless Brownies)
6. WendyGK (Pesto, Green Bean and Potato Salad)
7. Madison Papers (GF Pizza Review!)
8. Gluten Free Gidget (Socca It To Me Pizza)
9. Kim, The Food Allergy Coach (pizza bases)
10. Betsy (Mini Polenta Pies)

Powered by… Mister Linky’s Magical Widgets.



This post may contain affiliate links. See my disclosure policy for more information.

Comments

  1. Gina says

    I used to throw away zucchini that got too big – the taste and texture changes. This sounds like a really good way to make use of them. Thanks for the idea!

  2. Brian says

    This is a great idea! I've never heard of using zucchini for a crust. Thanks for sharing the idea.

  3. Ali says

    Oh darn, I saw the red bold sentence that this is for appetizers after I added my link! Oh well, banana bread could be an appetizer, right? :)

    Your zucchini pizza crust reminds me of Shirley's flourless pizza crust. Both are such great ideas! :)

  4. Amy Green (Simply Sugar and Gluten-Free) says

    I like your pizza crust. I am going to bookmark it to try. Joe loves pizza but I don't like to eat all of that bread, even if it is GF. It leaves me feeling sluggish.

    My brownies are use the old black bean trick…it's been around the block a few times but I had to put my spin on it.

    If you didn't see it yet, I'm starting a blog carnival on Monday, Aug. 31. Slightly Indulgent – fabulous food made a little bit healthier. Hope you'll join in the fun!

  5. Sarah Schatz - menu planners for people with restrictred diets says

    I love this idea. It reminds me of a zucchini cake only baked. I would love to try to make it dairy-free since I can't have regular cheese, but I think almond or cashew cheese would work.

    Thanks so much!
    Sarah

  6. Kathy says

    This sounds really good, can’t wait to try it! I do have a question though. Is there a reason why the ingredients are listed twice?

  7. amanda says

    what if you dehydrated the zuchuni for just a lil while to dry it out a little might help it bind betteramada

If you have a question about a recipe (especially substitutions and nutritional information), please read my FAQ page before asking the question in a comment.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: