Zucchini Crust Pizza

Zucchini Crust

•8 cups shredded zucchini

•1 cup shredded cheddar cheese

•2/3 cup flour

•2 cloves garlic, pressed or minced

•3 tsp dried oregano

•1 tsp basil

•2 eggs, beaten

•1/2 tsp salt

Homemade Pizza Sauce

•4 large tomatoes, quartered

•2 tbls olive oil

•2 garlic cloves, pressed or minced

•1 tbls fresh oregano (sub 1 tsp dried)

•1 tbls fresh tyme (sub 1 tsp dried)

•1 tsp salt

Method:

Zucchini Pizza Crust

Preheat oven to  425 degrees.

In a large bowl, toss the zucchini with 1 teaspoon coarse salt and set aside for 15 minutes. Squeeze the excess moisture out of the squash by wrapping it up in a clean tea towel or piece of cheese cloth and wringing it out, discarding the water.

. Once all of the excess moisture has been wrung out and discarded, place the shredded zucchini back into the bowl and add the cheddar cheese, flour, garlic, oregano, basil, eggs, and salt.

 With your hands, incorporate all of the ingredients together.  Using your fingers and a pizza pan,  spread the zucchini crust mixture to form a circle about 14” in diameter, 1/2" thick. Pinch the edges up so that it forms a nice crust.  (I used a 9”x13” pan)

 Once the pizza crust has been shaped, . Bake for 20-25 minutes or until the crust starts to brown.

8. Once the zucchini crust has baked , Top the pizza with sauce and any additional toppings that you'd like. (I used browned hamburger, onion, green peppers, mushrooms, cheese)

10. Once the toppings are on,  lower heat to 375 degrees, bake for an additional 10 minutes.

Homemade Pizza Sauce

11. In a large heavy bottomed sauce pan, add the tomatoes, olive oil, garlic, oregano, thyme, and salt.

12. Bring to a boil, breaking up the tomato. Lower the heat, then simmer for 15-20 minutes.

13. Once simmered, puree all of the ingredients in a blender.