Ingredients

The following ingredients have 6 Servings
  • 3 medium zucchini (about 1 1/2 pounds or 3-4 cups finely shredded and packed)
  • 1 cup all-purpose or whole wheat flour
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Parmesan cheese
  • Pizza sauce (see note)
  • Shredded mozzarella cheese
  • Pepperoni and/or other toppings

Instruction

  • Preheat a baking stone or overturned rimmed baking sheet at 450 degrees F for 30 minutes.
  • If you have time, sprinkle the zucchini with a teaspoon of coarse kosher salt (1/2 teaspoon if using table salt) and let it set for 15-20 minutes. Wring out the zucchini really, really well. And when you think it's wrung out all the way, wring it out some more. You want it as dry as possible. You'll end up with about a cup or so after it's been wrung dry.
  • In a large bowl, combine the zucchini, flour, garlic powder, oregano, basil, salt, eggs, and cheeses. Stir together (I usually abandon the spoon and dig in my hands to get it all combined).
  • Grease a sheet of parchment paper (two pieces if you are making really thin pizzas).
  • The dough is pretty soft and sticky so you may want to grease your hands as well. Press the dough into the desired shape and thickness on the greased parchment paper. You can get this dough pretty thin if you work at pressing it out evenly (I like it about 1/4-inch thick).
  • Slide the parchment paper with the pizza crust onto the preheated baking stone (if you don't have a pizza peel, you can use an overturned baking sheet to slide it on). Bake for about 10 minutes until the crust looks set and the bottom is starting to brown.
  • Carefully remove the parchment and pizza crust from the oven and top with pizza sauce and toppings. Bake for another 3-5 minutes until the cheese is melted and bubbly.