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Zucchini-Crusted Pizza

What you need: 

3 1/2 cups grated zucchini
egg substitute equivalent of three eggs
1/3 cup all-purpose flour
1/2 cup vegan mozzarella or vegan cheddar
1/4 cup vegan parmesan
8 chopped basil leaves
1 chopped hot pepper (red or green)
1/4 cup chopped red onion (about half an onion)
salt
pepper

What you do: 

Set oven at 350 degrees Fahrenheit.
Salt the grated zucchini lightly and let it sit for 10 minutes. Squeeze out any excess moisture.
Combine all ingredients and spread to the bottom of a 9x13 oiled pan. Set in preheated oven for 20-25 minutes- until crust is dry and firm.
Set the oven to broil. Brush the top of the crust with olive oil and put back in the oven for 5 minutes.
Top with any ingredients you please: chopped tomatoes, artichoke hearts, mushrooms and vegan cheese are some suggestions.
Heat in a 350 degree oven for 15-25 minutes depending on your ingredients.

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
9
Recipe Category: 

SO HOW'D IT GO?

I really like the idea of this recipe and have been meaning to try it for a while now. I tried it tonight and while the flavour was good, I didn't quite get the texture I was hoping for. Mine stuck to the pan quite a lot and was a  too soft in the center to support the slices of pizza (which wasn't too big of a deal since I ate it with a fork instead of hands!) I think this recipe has a tonne of potential but needs a little tweaking.Next time I will cook it longer at a lower temperature. I will definitely be playing with this and will report my results. Ooh, I should mention that I used spelt flour instead of all purpose so maybe that had to do with it being too moist? (Although I did cook it about 10 min. longer than stated).
One more not: I also added about 2 tbsp. dried oregano, about 1 tbsp. each of freshly crushed rosemary, sage, parsley, and red pepper flakes. :)

One more not:= One more note!!

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I really like the idea of this recipe and have been meaning to try it for a while now. I tried it tonight and while the flavour was good, I didn't quite get the texture I was hoping for. Mine stuck to the pan quite a lot and was a  too soft in the center to support the slices of pizza (which wasn't too big of a deal since I ate it with a fork instead of hands!) I think this recipe has a tonne of potential but needs a little tweaking.Next time I will cook it longer at a lower temperature. I will definitely be playing with this and will report my results. Ooh, I should mention that I used spelt flour instead of all purpose so maybe that had to do with it being too moist? (Although I did cook it about 10 min. longer than stated).
One more not: I also added about 2 tbsp. dried oregano, about 1 tbsp. each of freshly crushed rosemary, sage, parsley, and red pepper flakes. :)

0 likes
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