I have no clue where I got this recipe. It was hand-written and stuffed into my 3-ring binder.
This crust is made ahead of time and baked. After the crust is done, add your favorite toppings and then re-bake.
The crust has a slight crunch, but does not hold up well to next-day leftovers so consider using smaller personal pan sizes and refrigerate any unwanted "dough" to use later.
P.S. This is not my photo. I will post a pic when I make it next.
3 1/2 czucchini (coursely grated)
3eggs, beaten (or use egg substitute)
1/2 cmozzarella, grated
1/2 cparmesan cheese, grated
1 Tbspbasil leaves, minced or 1/2 tsp dried
·salt and pepper
How to Make Zucchini-Crusted Pizza
- Salt the zucchini lightly and let it sit for 15 minutes. Squeeze out all excess water.
- Combine all crust ingredients, and spread into an oiled 9x13 pan. Bake 20-25 minutes until the surface is day and firm.
- Brush the top with oil and broil it under moderate heat for 5 minutes.
- Pile all your favorite pizza topping on and bake at 350 degrees F for another 25 minutes.