Zucchini-Crusted Pizza – adapted from Moosewood Cookbook by Mollie Katzen
Ingredients:
Olive oil and white flour for the pan
2 c. packed grated, salted, drained zucchini/summer squash (about 2 large or 4 small)
1 tsp. salt
2 eggs, beaten
¾ - 1 c. whole spelt/wheat flour or sprouted flour
½ - ¾ c. finely grated parmesan cheese
pinches of basil, marjoram, oregano, etc. (optional)
2 tbsp. olive oil
1 tsp. salt
Topping Suggestions:
1 large ripe tomato, sliced
fresh chopped garlic
mozzarella cheese, grated
thinly sliced onions
mushrooms dipped in olive oil
sliced olives
thinly sliced bell peppers
prepared pasta sauce
1) Put grated zucchini in a colander. Sprinkle with 1 tsp. salt and stir. Let sit for 20 minutes. Squeeze out all excess water.
2) Preheat oven to 400 F. Generously oil a pizza pan and coat lightly with flour.
3) Combine zucchini, eggs, parmesan, herbs, and 1 tbsp. olive oil in a bowl and mix well. Add flour and stir to make a thick batter.
4) Spread into the prepared pan and bake for 35-40 minutes, or until golden brown. About halfway through the baking, brush with remaining tablespoon of olive oil (optional). Remove from oven.
5) Top with your favorite pizza items and bake at 400 F until heated through.
*Mollie Katzen says this serves 4, but we it is not enough for our family. So I usually make double or 1 ½ the recipe and bake it in a regular pizza pan with sides. If there are leftovers, they reheat nicely. This is a deliciously light summer pizza, a wonderful way to get kids to eat their veggies, and a great way to use a bounty of squash and zucchini!
