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Zucchini Pizza Crust and WIAW

Posted Aug 29 2012 12:10am

Zucchini Pizza Crust and WIAW

Entrees , WIAW August 28, 2012

Hola everyone! Happy WIAW!

Thank you Peas and Crayons for this creative get-together! The summer is coming to a close, and soon leaves will fall, pumpkins will be carved, and jackets will be worn….I am so excited!

I’m also excited to share with you today’s recipe so let’s see some food!

Breakfasts have been this parfait ….

…and more overnight oats….(I eat a lot of the same food every week….boooorrrrrr-ing, I know).

Lots of dark chocolate this week…

…notice the nibbling around the bar….in our house, ya gotta claim chocolate somehow or you may go into the freezer and find it gone! This is how I mark my territory. Sorry for the blur.

Quinoa casserole for dinner….

 …this was so freakin’ good! Chicken, quinoa, kale, cheese….yum!…recipe in the works!

And now for a recipe that made its way through the completion process….

…zucchini crust pizza!

I tried cauliflower pizza a few weeks ago and really liked it, but I wished I could’ve gotten the crust a bit more crispy/chewy. I started thinking about the water content and how to remove it in order to accomplish this. My mind then wandered, as it so often does, and I began entertaining other vegetables that you can ‘sweat’ with salt. Eggplant and zucchini. Eggplant intimidated me, so I went with zucchini. Grate, salt, sweat, ska-weeeeeeeze out the water (and there is a lot!). It worked perfectly!


2 c. zucchini, finely grated, lightly packed

3/4-1 c. almond meal

1 egg, lightly beaten, or 1 flax or chia egg

1 T. avocado oil (or another high smoke point oil)

1 t. oregano

1/4 t. garlic powder

large pinch of dried basil

1/8-1/4 t. salt (you don’t need much because the zucchini will retain some)

a few grinds of black pepper

Place the grated zucchini in a strainer. Sprinkle the zucchini with some salt, toss it to disperse. Place the strainer over a large bowl, and let the zucchini drain for about 30 minutes.

Preheat the oven to 400 degrees. Place the grated zucchini into a dry dish towel, and wring the towel over the sink until the water from the zucchini is squeezed out. Mix all of the ingredients together in a bowl. Add almond meal as needed to make a dough (not too wet, not too dry). On a parchment-lined baking sheet, spread the zucchini mix out into an oval shape. Place the pan on the bottom rack of the oven and bake for 15 minutes. Then place the pan on the top rack of the oven for 5 minutes. Remove the crust. Turn the oven up to 500 degrees. Top the pizza with sauce or pesto, cheese, vegetables….whatever floats your pizza boat!

Place the pan back into the oven on the bottom rack and bake for 3-4 minutes. Again, place the pan on the top rack for about 2 minutes.

Remove and let cool for 5-10 minutes to let everything set. Slice and enjoy!!

I’ve done many trials of this over the last couple of weeks and believe that this combination is the winner….although others were still delicious and highly coveted by my roommates…


What is your favorite season/time of year?

What is your favorite way to top a pizza?

I love artichokes, mushrooms, and olives on pizza if I’m using a marinara sauce, and goat cheese and caramelized onions if I’m using pesto. I can pretty much eat it any way you give it to me! :-)

This recipe is featured on Healthy Vegan Fridays with Gabby at The Veggie Nook. Hop over there to see some more creative and delicious vegan recipes!



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