Zucchini-Crusted Pizza – adapted from Moosewood Cookbook by Mollie Katzen
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
1 large ripe tomato, sliced
fresh chopped garlic
mozzarella cheese, grated
thinly sliced onions
mushrooms dipped in olive oil
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!