-
Thursday , 4 December 2014 Search...
InspiredDreamerCONTACT US
DIY & Crafts Food & Drink Home Decor Kids Travel &
Places Weddings
Zucchini Crust PizzaLogin
Categories
Username
Remember Me
Lost your password?
Loaded Baked Potato And ChickenCasseroleOctober 17, 2013
Southern Apple DumplingsDecember 5, 2013
Quick Lime Cilantro ChickenNovember 21, 2013
Cinnamon Roll PancakesOctober 26, 2013
The Worlds Best ChickenNovember 5, 2013
SelectCategory
129K+129K+ Log in
Popular Recent Comments Tags
http://inspiredreamer.com/category/home-decor/http://inspiredreamer.com/cinnamon-roll-pancakes/http://inspiredreamer.com/category/weddings/http://inspiredreamer.com/loaded-baked-potato-chicken-casserole/http://inspiredreamer.com/category/diy-crafts/http://inspiredreamer.com/category/food-drink/http://inspiredreamer.com/contact-us/http://inspiredreamer.com/category/travel-places/http://inspiredreamer.com/southern-apple-dumplings/http://inspiredreamer.com/http://inspiredreamer.com/quick-lime-cilantro-chicken/http://inspiredreamer.com/the-worlds-best-chicken/http://inspiredreamer.com/southern-apple-dumplings/http://inspiredreamer.com/loaded-baked-potato-chicken-casserole/http://inspiredreamer.com/the-worlds-best-chicken/http://inspiredreamer.com/http://inspiredreamer.com/quick-lime-cilantro-chicken/http://inspiredreamer.com/?tierandhttp://inspiredreamer.com/cinnamon-roll-pancakes/http://inspiredreamer.com/wp-login.php?action=lostpasswordhttp://inspiredreamer.com/category/kids/
-
PrintZucchini Crust Pizza
Ingredients
For the crust:1 large egg or 2 small onesAbout 3 small-medium
zucchinis (mine were about 8)1.5 cups grated parmesan or
mozzarella. I liked parmesan best for this one.saltFor the
toppings:Use anything you like on a pizza. General formula:Mild
tomato sauce OR pestoGrated firm mozzarella cheese OR sliced fresh
mozzarella cheeseRicotta cheese or goat cheese, for small dollops
on top (optional
javascript:void(0);javascript:void(0);
-
Share ! Tweet 18 3 StumbleUpon
Assorted vegetables. Pre-saut for extra flavor, especially if
youre using onion, garlic andmushrooms. A little italian parsley or
basil is nice too; the basil can be added fresh after thepizza is
cooked, and the parsley is nice in the saut. Finely chopped greens
are nice. Freshtomatoes can be added after the pizza is cooked
too.Meat if you like/eat meat on pizza: Crumbled sausage would work
well. Pre-saut. Groundlamb or chicken would be tasty, cooked with
lots of garlic.Olive oil, black pepper
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
Submitted by:seattlelocalfood
11 comments
662Like 129K+
February 5, 2014 at 12:46 amlindsey
How long do u bake? What temp? Is the zucchini raw or cooked
first? Did I miss something, or where arethe directions?
Reply
March 7, 2014 at 3:51 pmLindsay
I know! I want to make this, but there are missing
directions!
Reply
June 23, 2014 at 3:14 amDonna
My guess would be to shred the zucchini and then squeeze the
liquid out One thing to do isshred, salt it and put it in a
colander with paper towels and something heavy on top to let
theliquid drain first. Much like you do to eggplant before frying
it. After about 1 hour check to see if itis dry (if you let it
drain into a pot you can see the water that comes out. Then I would
mix withthe rest of ingredients and bake at 400 degrees for approx.
30 minutes. Im gonna try thistomorrow.
Reply
March 22, 2014 at 5:05 pmTamera
350 degrees for 20 minutes l hope ! :0) Im going to try
that.Ladys
Reply
May 29, 2014 at 1:12 amSatah Thompson
Raw zuchinni, soak before using, 350, until brown
Reply
June 7, 2014 at 2:02 amTami
http://www.ziplist.com/recipe_pluginhttp://inspiredreamer.com/zucchini-crust-pizza/?replytocom=10825#respondhttp://inspiredreamer.com/zucchini-crust-pizza/?replytocom=13273#respondhttp://inspiredreamer.com/zucchini-crust-pizza/?replytocom=44427#respondhttp://inspiredreamer.com/zucchini-crust-pizza/?replytocom=7755#respondhttp://inspiredreamer.com/zucchini-crust-pizza/?replytocom=33420#respond
-
I made this and there was a HUGE amount of liquid. The time to
cook took a lot longer than mentioned inthe comments. and I thing
that I should not have let the shred/chop zucchini, sit, to soak up
(egg?) assomeone suggestedit may have made the liquid worse. I used
one large egg and about two cupszucchini. WHAT HAPPENED. If this
had been on a pizza stone the liquid would have ran off like a
river. As itwas I soaked up the liquid with a paper towel like
three times and it eventually solidified. UGH. I addeddried herbs
(basil, thyme, oregano) to the crust for more flavor. I cooked the
crust at 350, but it was takingforever, so I turned it up to 390.
It took 28-30 minutes to brown it all over. Then I topped it with
homemadesauce and fresh mozzarella. I added the tomatoes after 5-6
minutes and then added fresh basil uponremoving. This crust was so
softI could not pick up a piecei had to use a spatula. It tastes
goodespecially with the herbs, but I dod not know why the direction
were incomplete and no one mentionedthe liquidor what to do about
it?!?!?! Also, wondering if anyone else had the same experience
withtexture.
Reply
September 26, 2014 at 3:25 amLaura
Ive worked with zucchini before. After you shred the zucchini,
you sprinkle it with salt and let it sitfor a couple of hours. Then
you strain it and squeeze out all the water by wrapping it
incheesecloth and squeezing. After the water is all squeezed out
then you mix it with the eggs andcheese. I would bake it at 400
degrees for about 20 minutes. Then Id top it with other
ingredientsbut not the sauce because it adds too much liquid.
Reply
June 13, 2014 at 5:31 pmIsabelle
I made a similar recipe with cauliflower once, and you had to
precook the shredded cauliflower in amicrowave, then let it cool in
a clean cloth and squeeze the liquid out. Cups and cups of water
come out,and it shrinks to a tiny amount of material. You then
combine it with the cheese and eggs. I bet its thesame concept with
zucchini pizza crust.
Reply
June 15, 2014 at 8:08 pmkate
tami-when ive made zucchini casseroles in the past, i had to
sprinkle the zucchini with salt and let it sit onthe counter for a
few hours so the liquid would draw out of the zucchini. its then
dry enough to use in thisrecipe, i believe.
Reply
August 7, 2014 at 3:19 amJan
It looks as though the crust is baked before adding the toppings
then baked again.
Reply
August 17, 2014 at 1:39 pmKatie
I love to buy vintage cookbooks. One of my cookbooks I call the
hippy cookbook published in 1977 has asimilar recipe.
3 and a half cups zucchini coarsely grated.
3 eggs beaten
One third cup flour
Half cup mozzarella cheese
Half cup Parmesan cheese
1 Tbs fresh basil
Salt & pepper
Salt the zucchini & let stand for 15 min squeeze out all
excess moisture. Combine all ingredients andspread on oiled baking
pan. Bake 350 20-25 min until surface is dry and firm. Brush the
top with olive oiland broil for 5 min.Add sauce and toppings. Top
with cheese bake at 350 for about 25 min.
If you are trying to avoid gluten or have celiac disease you
probably can substitute flour with gluten freeflour.
Reply
Leave a Reply
Your email address will not be published. Required fields are
marked *
Name *
http://inspiredreamer.com/zucchini-crust-pizza/?replytocom=83743#respondhttp://inspiredreamer.com/zucchini-crust-pizza/?replytocom=39726#respondhttp://inspiredreamer.com/zucchini-crust-pizza/?replytocom=132673#respondhttp://inspiredreamer.com/zucchini-crust-pizza/?replytocom=36843#respondhttp://inspiredreamer.com/zucchini-crust-pizza/?replytocom=72430#respondhttp://inspiredreamer.com/zucchini-crust-pizza/?replytocom=40877#respond
-
Privacy Policy | Terms of Useinspiredreamer Copyright 2013, All
Rights Reserved
Email *
Website
PostComment
http://inspiredreamer.com/terms-of-use/http://inspiredreamer.com/privacy-policy/