A pizza base that doesn't require kneading or rising, and is packed with the goodness of freshly grated zucchini. The base is baked until it's a deep golden colour with flecks of green throughout, and is topped with all your favourites. I have a few short cut tips that will make preparing your Zucchini Crusted Pizza even quicker.
Meals Sides & Sauces

Zucchini Crusted Pizza

May 30, 2019
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A pizza crust that is packed with the goodness of freshly grated zucchini. It’s just like a normal pizza, but with a gorgeous cheesy crust and flecks of green throughout. You’ll also need a good tomato based sauce; l have a nice and easy one for you too!

A pizza base that doesn't require kneading or rising, and is packed with the goodness of freshly grated zucchini. The base is baked until it's a deep golden colour with flecks of green throughout, and is topped with all your favourites. I have a few short cut tips that will make preparing your Zucchini Crusted Pizza even quicker.

If l want to clear the decks at my house at dinner time, all l have to do is to announce that we’re having pizza.

My carb conscious adult daughters would be on their mobile phones making other arrangements in no time.

Except … when we’re having zucchini crusted pizza. This is one pizza they’ll happily stay in for.

A Zucchini Crusted Pizza will give you that same satisfying feeling as a normal pizza but without the carb load.

The gorgeous egg and cheese base with shredded zucchini replaces the bread-like crust.

Along with the ‘stretchy cheese’ experience, it looks just like a normal pizza on top, until it’s sliced and the little green flecks of grated zucchini are revealed.

Tip # 1

Zucchinis have a high water content which can be a problem in some dishes. If you don’t use my tea-towel method (see photo), please make sure that you squeeze out as much water as you can. The grated zucchini doesn’t have to be bone dry, but you don’t want a soggy pizza either.

Tip # 2

While it’s nice to chargrill your own veggies (l do that too), buying jars of store bought ingredients is a good short cut, especially when you’re in a hurry. The only exception l will make are Kalamata olives in jars; l prefer to buy mine loose .

Tip # 3

Pureed tomato/passata straight from the jar has a very raw, under developed flavour. Unless you really like it that way, please avoid using uncooked tomato puree on your pizza base. My sauce is flavoursome, rich and takes very little effort. Try adding some chilli flakes to the sauce for some heat 🌶

Your Uber driver may not be able to deliver a Zucchini Crusted Pizza, but Flavours of Home can 😉

Danielle
PS To save time, while the sauce is simmering, make a start on the pizza base.

Preparation Time: 20 minutes
Cook Time: 40 – 45 minutes
Servings: 8 slices

Ingredients

The Pizza Crust

  • 500 g/1 lb roughly grated zucchini
  • 2 eggs, lightly beaten (60 g/2 oz per egg)
  • 1/2 cup shredded mozzarella
  • 1/2 cup grated parmesan
  • 1/3 cup plain/all purpose flour
  • 1/2 tsp of each – salt & white pepper
  • olive oil for brushing/spraying

The Sauce

  • 2 tsp olive oil
  • 1 tsp grated garlic
  • 1 cup tomato puree (passata)
  • 1- 2 tbsps water
  • 1/2 tsp dried basil leaves

My Suggested Toppings (or add your favourites instead)

  • 1/2 – 1 cup shredded mozzarella cheese
  • 4 marinated artichoke hearts cut into quarters (store bought)
  • 4 red capsicums/bell peppers, marinated and chargrilled, cut into strips (store bought)
  • 10 baby bocconcini
  • 16 Kalamata olives
  • 10 small basil leaves

Instructions

The Sauce (you may not use all)

  1. Heat oil in small saucepan over moderate-low heat. Add the garlic. Saute for 30 seconds.
  2. Pour tomato puree into the pan. Add water and basil leaves. Stir (note 1).
  3. Simmer on low heat for 15 minutes or until it reaches a thick consistency. Set aside.

The Pizza

  1. Preheat oven to 180 C/350 F.
  2. Lightly salt the grated zucchini. Set aside for 10 minutes. Squeeze out the moisture. You can do this by either using your hands (you need muscles for this), or enclose grated zucchini in the middle of a tea towel or similar, wrap it up and wring out the moisture (note 2).
  3. Combine all the crust ingredients, except the olive oil. For a thicker, fluffier base, spread mixture onto an oiled tray in a 20 cm/8″ circle. For a thinner, crispier base, spread mixture directly onto an oiled tray in a 22 cm/9″ circle (note 3).
  4. Position baking tray on top third of the oven. Bake for 20 minutes or until the surface is dry and firm. Spray or brush the top lightly with oil and grill in oven/broil for a couple of minutes (watch it carefully or it could burn).
  5. Remove from the oven. Spread the sauce over the base. Add mozzarella cheese. Pile on your favourite toppings. Return to the oven for a further 20 -25 minutes.
  6. Serve hot with some garlic bread and a green salad.

Notes

  1. Tomato puree can be quite thick and may splatter when cooking. I usually add a little water to prevent this from happening.
  2. I promise that my tea towel method will remove more moisture from the zucchini than using your hands will. I suggest you use a tea towel or any other porous cloth that’s dark in colour. You might be surprised to know that the white tea towel l used in the photo came out snow white after washing. No green stains at all!
  3. If you have a pizza pan or tray, that’s great. I placed my mixture on oiled baking/parchment paper, but for a crispier base, place directly on a oiled baking tray, and spread your mixture to the desired size.

Adapted from the Moosewood Cookbook by Mollie Katzen 1977

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