Zucchini Crust Pizza

 This post is brought to you from 20,000 ft. I’ve found that being wedged into economy class with a generous amount of turbulence, not to mention being kicked incessantly by the world’s craziest 8-year-old sitting in seat 29A has provided the perfect inspiration to share with you my latest culinary endeavor.

 

I haven’t had pizza in 8 years.

 

 

Back in the day I used to be a “Thin-Crust-Veggie-Lite-Cheese-with Pineapple” kind of girl. But when I got diagnosed with the food allergy trifecta, (corn, gluten & dairy) it basically ruled out any restaurant pizza. At home, I usually just make pizza for my hubs and then do my own thing for dinner.

 

 

That all changed last week.

 

 

I had a “pin” chillin’ on my ‘Recipes’ Pinterest board begging me to make it. Admittedly, like most of my ‘pins,’ It might as well have been pinned to a board called “things I dream of making but most likely never will.” Can anyone else relate? However, I’m totally glad I actually made it AND can now share it with all of you.

 

 

So, if you have food allergies, are grain-free OR are just trying to get a few more veggies in your life, this recipe is for you! You can find the original inspiration recipe over at Kalynskitchen.com.

(This post from myhumblekitchen.com  also has some great Zucchini Pizza tips including using a pizza stone)

I simply adapted it to make it dairy free, changed up the sauce a smidge as well as added a few more veggies #CantStopWontStop

 

 

Hope you try and let me know what you think!

 Zucchini Crust Pizza

Crust Ingredients:

4 cups grated then chopped fresh zucchini (one large zucchini about a foot long, or several smaller ones)

1/2 cup finely grated Manchengo cheese (this is what I had on hand, you could also substitute Pecorino Romano)*

2 ½ T almond meal

2 ½ T Coconut Flour
3 T finely grated Manchengo or Pecorino*

1 tsp. dried oregano
1/2 tsp. garlic powder
pinch of salt
1 egg, beaten

 

Toppings:

Quick Roasted Veggies (but don’t use the cinnamon! #ew sub in garlic, oregano & basil )

* I used Eggplant, Peppers, Beets, Mushrooms that I had leftover

Fresh Basil

Fennel Seed (optional)

Dried Oregano

Garlic Powder

Finely Shredded Manchengo or Pecorino Romano

Goat Cheese (Optional)

 

Sauce:

 

Trader Joes Roasted Red Pepper Spread

(* feel free to make your own, I just saved a step 😉

Pinch of Oregano

 

Instructions:

Preheat the grill or oven to 450F/230C.

 

Grate zucchini, using a food processor or the large side of a hand grater, then chop the grated zucchini.   Place the chopped zucchini in a microwave-safe bowl and microwave on high for about 5 minutes.  Then drain the cooked zucchini into a colander that’s lined with cheesecloth or a kitchen towel.  (This will ensure a crisper crust) Let zucchini drain until it’s cool enough to handle.

 

When zucchini is cool, squeeze out as much water as you can and place the zucchini in a bowl.  Add the finely grated cheese, almond meal, coconut flour, dried oregano, garlic powder, salt, and beaten egg and stir until the ingredients are combined.

 

 

Foil & spray a baking sheet with olive oil or nonstick spray and divide the crust mixture into two balls.  Use your fingers to press out the crust mixture into two circles, being careful not to make the edges too thin (or they will burn).  Bake crust  just until it is firm and starting to brown (about 12-15 minutes.)

 

Mix a little oregano into the Sauce and spread over each crust.  Next, top with Roasted Veggies and a few torn basil leaves.  Sprinkle pizzas with shredded cheese, garlic powder, a little oregano and fennel seed(optional). And dot with goat cheese (also optional)

 

Place pizzas back into the oven and cook just until the cheese is nicely melted, about 3-5 minutes more.  Serve hot.

*Manchengo & Pecorino Romano are both Sheep’s Milk Cheese making then dairy free. Yay

 

 

 

 

 

First time through, this was definitely more of a “fork & knife” kind of pie. The center of the crust didn’t get quit as crispy as I would’ve hoped (probably has something to do with the 5 inches of veggies I piled on with reckless abandon! 😀 So don’t do that.

 

However, all that means in my world is that I’ll have to take on the arduous task of making and sampling more pizza. Dang. It.

 

It’s a tough gig friends, but somebody’s gotta do it.

 

 

So, dietary restrictions or not, give this pizza a try. Even my grain-eating, dairy-loving Italian hubby said the flavor was “Awesome.” #WifeWin

 

 

Don’t ever let a change in diet or a just a plain desire to get healthy and fit cause you to think you can’t have amazing tasting food. Here’s to your No Small Life today, add a few more veggies to it why don’t you, your heart, liver, and pant size just might thank you ;D

 

 

We now return to our regularly scheduled programming which includes my seat being kicked to the rhythm of whatever is on this kid’s ipod.

 

Until next time,

Meg