Gluten-Free Zucchini Crust Pizza
My parents grew any over-abundance of zucchini this summer, so I had to get creative in using up the huge bag full they sent home with me. I have friends that are gluten-free and I know more and more people are taking the gluten-free path, so I thought, why not make a yummy pizza option for them?! I made this gluten-free zucchini crust pizza 3 times before I got it just right! I am telling you all…you are missing out if you do not give this one a try!
Zucchini Crust Ingredients
3 cups grated zucchini 2 cups packed without water
2 large egg whites
1 large egg
1 cup oat flour
3 tbsp almond flour
1 tbsp coconut oil slightly melted if in solid form
3 tsp italian seasoning
3/4 tsp red pepper flakes more or less to taste
1/4 tsp ground black pepper
1 1/2 cup low fat italian/mozzarella cheese shredded
1/2 cup pizza sauce more or less to taste
1/4 cup banana peppers optional
20-25 turkey pepperoni optional
Preheat oven to 400 degrees. Gather all ingredients, a baking sheet, parchment paper, grater, large bowl, spoon, small towel, and measuring cups.
Rinse the zucchini and cut both ends off. Grate 3 medium zucchinis into a bowl to make 3 cups of grated zucchini. Put the grated zucchini in a small towel and squeeze as much liquid out as possible. I typically squeeze over the sink, but used a bowl here to show you just how much water comes out! You will have about 2 cups of packed grated zucchini when you are done.
Put all "Zucchini Crust" Ingredients into a bowl and mix well with a spoon.
Place a large piece of parchment paper on a baking sheet and pour the "Zucchini Crust" dough onto the parchment paper. Use a spoon to spread out the dough into a large oval shape. You should take up about 3/4 of the sheet. Make sure the dough is a smooth and even as possible.
Place the baking sheet on the bottom rack and bake on 400 degrees for 20 minutes. Immediately place the baking sheet on the top rack of the oven and bake for another 10 minutes on 400 degrees. Remove the baking sheet from the oven and flip the crust completely over from the paper directly onto the baking sheet. Turn the oven up to 500 degrees.
Place the baking sheet back into the oven for another 10 minutes on 400 degrees on the top rack. Remove from the oven, and flip again, in order to get the more browned side facing down. Add sauce to the "lighter side" and spread evenly. I left a little edge without sauce.
Add cheese and any toppings that you desire. Place the pizza back into the oven for 4 minutes on the bottom rack, and then 3 minutes on the top rack. I broiled the gluten-free pizza for 1 minute after, in order to get a more browned appearance. This is optional. Using a sharp knife or pizza cutter, cut into 8 slices...or however you choose. Let sit for 5 minutes and enjoy!