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Zuchini Pizza Crust

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  • Zuchini Pizza Crust



    I made a pizza crust out of shredded zuchini, egg, parmesean and garlic. A couple of people have asked me how...here is what I did:


    Shred a medium sized zuchini, salt it, leave it in a colander for about 20 min to drain. Use paper towels to squeeze more water out of it (the drier the better.)


    Stir in a couple eggs, a couple of cloves of minced garlic and a cup of grated parmesean cheese. Spread in a pan (I don't know the dimentions of mine...bigger than 9x13) and bake at 400 for 20 min. It comes out a bit like a fritata.


    Put the toppings on and bake for another 10-15 min.


    I used mozarella, italian sausage, red onion, fresh basil, olives. Next time I will go greek and use chicken, feta, artichoke hearts, olives, etc. The possibilities are endless.


    Enjoy!

    ps...I adapted this recipe from one on another site. I will post the original author later (it's at home).


  • #2
    1



    Ooh, sounds delicious. Thanks PattySt!

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    • #3
      1



      I am totally going to try that tonight!!!

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      • #4
        1



        Yummy!! Friday night pizza night lives!!

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        • #5
          1



          Sounds wonderful, thanks for sharing this recipe with us!

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          • #6
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            ok, I just saw this - disregard my post in your journal !

            PrimalMom
            Check out my new blog at http://primalmom.blogspot.com

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            • #7
              1



              it does sound yummy, but what's with all the cheese around here you guys??


              we are dairy-allergic so cheese is right out. any ideas for subs for the dairy?

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              • #8
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                I do try to keep my cheese consumption limited...however.... Just throw on a bunch of other pizza toppings...go for more meat. Non-dairy cheese sounds scary....


                Good Luck!

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                • #9
                  1



                  Hi,


                  New and but migrating into PB. Quick question: How are you shredding the zuchini? I'm not 100%


                  Regards,

                  Mark

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                  • #10
                    1



                    I use the large hole side of a box grater to shred zucchini.

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                    • #11
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                      Tried making it, turned out like a glorified omelet... With readjust and try again. : ) Any tips in making it less liquid-y? I was thinking maybe a cheese cloth to force the water out with... kinda like the (egg)cheese I remember my grandmother making

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                      • #12
                        1



                        Cheese cloth might work well. You definitly have to work at drying out the zuchini. I actually liked it better as a leftover, heated in a fry pan which dried out the bottom I also cooked the crust a long time (25 min or so) before I put the toppings on.


                        Sadly it will never be crispy or doughy like real pizza crust!


                        Peace

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                        • #13
                          1



                          It seems to come out more the consistancy of lasagna noodles than of pizza dough... perhaps the recipe would be better functioning as a primal alternative to lasagna? I think I'll try that this weekend. Make it on a large tray and slice it into noodle shapes....

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                          • #14
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                            Wow!!!! Thank you! I know what I'm having for Dinner!!!

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                            • #15
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                              I made this for dinner. Had a tough time stopping me from eating the entire tray. It was delicious. Thanks Patty St!

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