Zucchini Pizza Crust

For 2 Small Pizza Crusts or 1 large, Zucchini Pizza Crust keeps the list centered on zucchini, all-purpose or whole wheat flour and garlic powder. Set aside about 35 minutes.

• Yield 2 Small Pizza Crusts or 1 large
• Ready in 35 minutes
• Prep 20 minutes
• Cook 15 minutes

Ingredients

• 3 medium zucchini (about 1 1/2 pounds or 3-4 cups finely shredded and packed)
• 1 cup all-purpose or whole wheat flour
• 1/2 teaspoon garlic powder
• 1 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Parmesan cheese
• Pizza sauce
• Shredded mozzarella cheese
• Pepperoni and/or other toppings

Instructions

1. Preheat a baking stone or overturned rimmed baking sheet at 450 degrees F for 30 minutes.
2. If you have time, sprinkle the zucchini with a teaspoon of coarse kosher salt (1/2 teaspoon if using table salt) and let it set for 15-20 minutes. Wring out the zucchini really, really well. And when you think it's wrung out all the way, wring it out some more. You want it as dry as possible. You'll end up with about a cup or so after it's been wrung dry.
3. In a large bowl, combine the zucchini, flour, garlic powder, oregano, basil, salt, eggs, and cheeses. Stir together (I usually abandon the spoon and dig in my hands to get it all combined).
4. Grease a sheet of parchment paper (two pieces if you are making really thin pizzas).
5. The dough is pretty soft and sticky so you may want to grease your hands as well. Press the dough into the desired shape and thickness on the greased parchment paper.
6. Slide the parchment paper with the pizza crust onto the preheated baking stone (if you don't have a pizza peel, you can use an overturned baking sheet to slide it on). Bake for about 10 minutes until the crust looks set and the bottom is starting to brown.
7. Carefully remove the parchment and pizza crust from the oven and top with pizza sauce and toppings. Bake for another 3-5 minutes until the cheese is melted and bubbly.

Give it a minute off the heat, then serve it while it is still hot.