Zucchini Pizza

Zucchini Pizza

The other day, I was gifted with three HUGE zucchini! I mean, Whiffle ball bat size — no joke!  The person who’d overlooked them in his garden didn’t know what to do with them, but thought I might. Oh yes! 🙂  As kids, whenever we missed a zucchini till it became approximately the size of a young whale, my mom made zucchini pizza!  I told my friends, my mom was doing the “cauliflower pizza” thing before it was cool… 😉

Zucchini Pizza
Pizza with a zucchini crust
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Cook Time
1 hr
Cook Time
1 hr
1147 calories
100 g
661 g
52 g
82 g
26 g
1554 g
2043 g
28 g
0 g
21 g
Nutrition Facts
Serving Size
1554g
Amount Per Serving
Calories 1147
Calories from Fat 455
% Daily Value *
Total Fat 52g
79%
Saturated Fat 26g
129%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 16g
Cholesterol 661mg
220%
Sodium 2043mg
85%
Total Carbohydrates 100g
33%
Dietary Fiber 26g
104%
Sugars 28g
Protein 82g
Vitamin A
765%
Vitamin C
578%
Calcium
160%
Iron
102%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Crust
  1. 3 1/2 cups zucchini (or summer squash), shredded
  2. Salt
  3. 3 eggs
  4. 1/3 c flour
  5. 1/2 cup mozzarella, shredded
  6. 1/2 cup Parmesan, shredded
  7. 1/2 tsp dried basil or oregano
Pizza toppings
  1. Pizza sauce or white sauce
  2. Shredded cheese of your choice
  3. Olives
  4. Mushrooms
  5. Onions
  6. Peppers
  7. Garlic
  8. Spinach
  9. Artichoke hearts...or whatever you want to put on your pizza!
Crust
  1. Salt the shredded zucchini well and allow to sit in a strainer for at least 15 minutes. Rinse and press excess water out.
  2. Preheat the oven to 350 F.
  3. Mix crust ingredients together in a large bowl and press into a greased pan. Bake for 25-35 minutes. At this point, you can refrigerate the crust for up to a week before topping it.
Pizza
  1. Spread sauce, cheese, and toppings on the crust and bake at 350 for 25-35 minutes, or until golden brown.
  2. EAT!
Notes
  1. I used a cookie sheet the first time and a bar pan the second time, and I liked the structure of the crust in the bar pan. Either works fine.
  2. This does take some pre-planning, but the crust I left in the fridge for a few days worked great!
  3. This can be made vegan with a flax egg and vegan cheese -- my vegan friends enjoyed it!
  4. This could be gluten-free if you substitute GF flour -- I would suggest rice flour, for its stickiness.
Adapted from Nancy Gerrans
beta
calories
1147
fat
52g
protein
82g
carbs
100g
more
Adapted from Nancy Gerrans
The Copper Lemon http://thecopperlemon.com/
The crust is more “floppy” than a bread crust, but it’s very good, and as long as you don’t mind eating pizza with a fork, there’s at least one extra serving of vegetables!

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