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Zucchini Crust Summer Pizza - Maybe the Best Zucchini Recipe Ever!

(The Best Years in Life) The season for zucchini has arrived. This summer, consider making summer squash (zucchini) the centerpiece of your Meatless Monday meals with healthy, tasty recipe creations such as this pizza recipe. It may just be the best zucchini recipe ever! Plus, it is far healthier than a traditional pizza and is made much like cauliflower pizza dough, except with zucchini. Following is a recipe for the zucchini crust and a basic healthy tasty homemade sauce. Once the crust is completed you can use the included homemade sauce recipe or whatever sauce you like and then choose your own toppings, from traditional toppings like cheese and vegetables to even more verdant ones such as homemade basil and arugula pesto, fresh tomatoes, olives, and onions.

Ingredients:

Zucchini Crust

8 cups shredded zucchini
1 cup shredded cheddar cheese
2/3 cup unbleached all-purpose flour (or gluten-free all-purpose flour)
2 cloves garlic, pressed or minced
3 tsp dried oregano
1 tsp basil
2 eggs, beaten (preferably organic cage-free eggs)
1/2 tsp Himalayan pink salt

Basic Homemade Pizza Sauce

4 large tomatoes, quartered
2 tbls extra virgin 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 Himalayan pink salt

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

Berkey Water

Instructions:

Zucchini Crust

1. Preheat oven to 550F with a pizza stone (or heavy duty pizza pan) pre baking in it.

2. 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.

3. 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.

4. Place the zucchini mixture onto a piece of parchment paper at least 15” in diameter, set on something solid that will make it easy to transfer into the oven. Using your fingers, 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.

5. Once the pizza crust has been shaped, transfer the crust on the parchment paper onto the heated pizza stone (or pizza pan) in the oven. Bake for 8 minutes or until the crust starts to brown.

9. Once the zucchini crust has baked for 8 minutes, transfer the pizza on the parchment paper out of the oven, onto the solid surface you used before.

10. Top the pizza with sauce and any additional toppings that you'd like.

11. Once the toppings are on, transfer the pizza on the parchment paper back onto the heated pizza stone (or pizza pan) in the oven and bake for an additional 4 minutes.

Homemade Pizza Sauce:

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

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

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

Original recipe and image sources:

http://www.organicauthority.com/4-healthy-zucchini-recipes-meatless-monday
and
http://www.myhumblekitchen.com/2013/09/best-zucchini-recipe-ever-zucchini-crust-pizza/

To return to our list of Healthy Recipes, click HERE.

 

    

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