Zucchini Pizza Crust

On St. Patrick's Day weekend, I also made this recipe. It is zucchini pizza crust and it is gluten free! I didn't press the water out of the zucchini as much as I would have liked but now I know for next time. Pressing the water out of the zucchini is a huge step and using cheese cloth works best.

This is a relatively simple recipe but takes about 35-40 minutes in total. It was really delicious but I had to eat it with a fork because it was still a little bit mushy. Next time, really pressing the water out with cheese cloth should help it be a little less mushy. But it is a great alternative for those who are gluten free and cannot eat flour. And it tastes great with pesto and cheese. Anyways, I got the recipe from Tasty Kitchen. Here it is:

Recipe:
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Serves 4

Ingredients:

• 2 whole zucchini
• 1 whole large egg
• 1 cup low fat Mozzarella cheese, shredded
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• Pizza toppings of your choice

Directions:

• Preheat oven to 450 degrees
• Wash and grate zucchini using a cheese grater
• Add to a bowl and allow to sit for 10 minutes
• Drain water from the zucchini by placing in a colander and pressing a large bowl on top or using cheese cloth and pressing the back of a spoon into the zucchini (cheese cloth works better)
• Place drained zucchini, egg, mozzarella cheese, garlic powder, and black pepper into a bowl and mix to combine

• Lay out a piece of parchment paper (I didn't have any so I just put on a glass baking dish) on a pizza stone and spread out the zucchini mixture in a circle using a spatula

• Bake for 20 minutes
• Remove from oven, add on your pizza sauce and toppings (I used the kale pesto from the recipe below and shrimp and ricotta cheese dollops)

• Return to oven and bake for an additional 5-10 minutes

• Let cool and then enjoy!

Bon appétit! :)