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i love pizza. and recently a friend gave me this recipie for a healthier pizza. its actually pretty good so thought i would share.
Zucchini Crust Pizza
For the crust:
1 large egg or 2 small ones
About 3 small-medium zucchinis (mine were about 8)
1.5 cups grated Parmesan or mozzarella. I liked Parmesan best for this one.
salt
For the toppings:
Use anything you like on a pizza. General formula:
Mild tomato sauce OR pesto
Grated firm mozzarella cheese OR sliced fresh mozzarella cheese
Ricotta cheese or goat cheese, for small dollops on top (optional
Assorted vegetables. Pre-saut for extra flavor, especially if youre using onion, garlic and mushrooms. A little Italian parsley or basil is nice too; the basil can be added fresh after the pizza is cooked, and the parsley is nice in the saut. Finely chopped greens are nice. Fresh tomatoes can be added after the pizza is cooked too.
Zucchini Crust Pizza
For the crust:
1 large egg or 2 small ones
About 3 small-medium zucchinis (mine were about 8)
1.5 cups grated Parmesan or mozzarella. I liked Parmesan best for this one.
salt
For the toppings:
Use anything you like on a pizza. General formula:
Mild tomato sauce OR pesto
Grated firm mozzarella cheese OR sliced fresh mozzarella cheese
Ricotta cheese or goat cheese, for small dollops on top (optional
Assorted vegetables. Pre-saut for extra flavor, especially if youre using onion, garlic and mushrooms. A little Italian parsley or basil is nice too; the basil can be added fresh after the pizza is cooked, and the parsley is nice in the saut. Finely chopped greens are nice. Fresh tomatoes can be added after the pizza is cooked too.
It sounds like something I would try. Does the zucchini make a crispy crust?
I have all the ingredients you listed except the fresh herbs - I have dried. When you mentioned chopped greens it made me think,
What about spinach, artichoke, crab, some fat free cheese and alfredo sauce. Then chopped tomatoes on top.
The possibilities are endless.
I'm assuming for the crust you grate the zucc, squeeze the moisture and mix the other things in?
Do you pat it out like a graham cracker pie crust? Do you prebake at all and if so, for how long and at what temp?