Gluten Free Zucchini Pizza Crust

Gluten Free Zucchini Pizza Crust

Ingredients:

• 4 cups grated then chopped fresh zucchini
• ½ cup finely grated Mozzarella
• 5 T almond meal 
• 3 T finely grated Parmesan 
• 1 tsp. oregano 
• ½ tsp. garlic powder 
• pinch of salt 
• 1 egg, beaten

Directions

Preheat oven to 450 F. 

Using a food processor, grate four cups of zucchini (two medium size or one large zucchini). Change out the blade in processor and chop.

Grated

Chopped

Scoop all the zucchini into a bowl and microwave for five minutes. Place all the cooked zucchini into a kitchen towel and set in a colander. Allow it to drain until it is cool enough to handle.

When cool, wring out as much water as possible from the zucchini. This is a very important step, get all the water out! In a bowl, mix strained zucchini, mozzarella, parmesan, oregano, egg, almond meal, garlic powder and salt together. When mixture is consistent, scoop into two balls and place on pizza stone. With a spoon, spread out "dough" evenly , making sure the edges aren't too thin. Bake at 450 for 12-13 minutes. 

After baking the pizza crust, add topping of your choice. Fresh basil, mozzarella, pepperoni or sausage. Put oven on broil and leave in until cheese has melted.

My mom and I had this for dinner tonight, I was surprised how hearty it was! I personally preferred this over Cauliflower Pizza Crust because I thought it had too much of a cauliflower after taste. The zucchini taste was not overpowering at all, it was perfectly flavored!