This is good way to use zucchini, and pretty tasty. The crust wasn't as crispy as I had hoped, I baked it around 20 minutes, I would let it go longer next time.
Zucchini-Crusted Pizza
A normal pizza on top, with a beautiful, substantial-yet-tender crust: golden, with flecks of green and a slight crunch.
The Crust:
31⁄2 cups grated zucchini
3 eggs, beaten
1/3 cup flour
1⁄2 cup grated mozzarella
1⁄2 cup grated parmesan
1 Tbs. fresh basil leaves, minced (or 1⁄2 tsp dried)
salt and pepper
Salt the zucchini lightly and let it sit for 15 minutes. Squeeze out the excess moisture.
Combine all crust ingredients and spread into an oiled 9x13-inch pan. Bake 20-25 minutes, until the surface is dry and firm. Brush the top with oil and broil it, under moderate heat for 5 minutes.
Pile all of your favorite pizza toppings on (tomato sauce, olives, sauteed mushrooms, strips of peppers, lots of cheese - etc.) and heat the whole mess in a 350ºF oven for about 25 minutes. Serve hot, cut into squares, with a big tossed salad.
From the original Moosewood Cookbook
This is good way to use zucchini, and pretty tasty. The crust wasn't as crispy as I had hoped, I baked it around 20 minutes, I would let it go longer next time.
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