Alice's Zucchini Crust Pizza

Name: Alice's Zucchini Crust Pizza
Total time: P1H
Yield: 4
Cuisine: Fusion
Ingredients: zucchini; salt; flour; eggs; parmesan, parmigiano-reggiano cheese, grated; basil; salt and black pepper; spaghetti sauce; onions; mushrooms; green bell peppers; anchovy fillets

Zucchini Crust Pizza recipe

Yield

4
servings

Prep

20
min

Cook

40
min

Ready

1
hrs

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
3 ½	cups	zucchini coarsely grated
		salt	*
⅓	cup	all-purpose flour
3	large	eggs lightly beaten
⅔	cup	Parmesan cheese grated
2	tablespoons	basil fresh, minced, or 1 tsp dried basil
		salt and black pepper	*
		spaghetti sauce	*
Toppings
		onions as needed	*
		mushrooms as needed	*
		green bell peppers as needed	*
		anchovy fillets as needed, optional	*

Ingredients

Amount	Measure	Ingredient	Features
828	ml	zucchini coarsely grated
1	x	salt	*
79	ml	all-purpose flour
3	large	eggs lightly beaten
158	ml	Parmesan cheese grated
30	ml	basil fresh, minced, or 1 tsp dried basil
1	x	salt and black pepper	*
1	x	spaghetti sauce	*

Toppings
1	x	onions as needed	*
1	x	mushrooms as needed	*
0		green bell peppers as needed	*
0		anchovy fillets as needed, optional	*

Directions

Place zucchini in bowl and lightly salt. Let sit for 15 minutes and squeeze out all the water that is rendered. Roll in a towel and twist again.

This is to remove all possible water. Mix with rest of ingredients in a bowl.

Spread on a well-oiled baking pan and bake in a 350℉ (180℃) oven until top is dry and lightly browned (20 minutes).

Brush a little oil on surface and broil a few minutes--but don't burn. Spread with spaghetti sauce, 1 cup mozzarella, and any toppings. You may, of coarse use your favorite cheeses.

Return to oven and bake at 350℉ (180℃) until done. About another 20 minutes.