Vickie Gill’s plate of Zucchini Crust Pizza (posted on her Facebook page) looked so good that I had to give it a try. She shared the recipe via a link (with a video). This internet sensation uses a zucchini-based crust that is finished with pizza-style toppings. I made it for dinner last night and we thought it was Super Delicious! Barry gave it a 5 out of 5 star rating. Heated up the leftover of lunch today and again marveled at this yummy way to use up excess garden process. Thanks Vickie for recommending this recipe.
Zucchini Crust Pizza
Crust:
4 cups shredded zucchini (after shredding, drain and then squeeze out excess moisture as the zucchini needs to be as dry as possible; if using larger zucchini remove the seedy center that can add to the moisture content)
3 large eggs
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon powdered garlic
Sauce:
1 lb sausage (or combo of sausage & ground beef
1/4 teaspoon red pepper flakes
1 tablespoon Italian seasoning
1/2 teaspoon salt
14 ounces tomato sauce
Toppings:
1 medium red bell pepper chopped
1 small onion chopped
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
- Crust: Preheat the oven to 375°F. Grease a quarter-size sheet pan, and set aside.
- Place the shredded zucchini in a large bowl (as instructed above, make sure the zucchini is as dry as possible.
- Separately, in a small bowl, whisk the eggs until combined.
- Add the whisked eggs, mozzarella cheese, Parmesan cheese, salt, black pepper, and garlic granules to the zucchini. Stir together until incorporated.
- Pour into a quarter sized sheet pan (9×13 baking pan with sides). Spread the mixture out evenly and push up the sides of the dish approximately 1 inch, creating a crust edge.
- Place the crust in the preheated oven. While the crust is baking, prepare the sauce. Bake until the crust is set in the middle and the edges begin to brown, 12 to 15 minutes. I baked mine longer—until the mixture was dry (cover with foil if it browns too much during this additional baking).
- Once baked, remove the crust from the oven, and assemble the pizza.
- As crust bakes, prepare the Sauce: Heat a skillet over medium heat. Add the ground sausage and cook, breaking up meat into small pieces and cook until completely browned, 8 to 12 minutes (vegetable oil can be added to lean meat.)
- Once the sausage is cooked, add the red pepper flakes, Italian seasoning and salt. Stir and add the tomato sauce. Bring the tomato sauce and meat to a simmer. Cook until the sauce is slightly thickened, 4 tp 6 minutes. Once cooked, remove from heat.
- Finishing Pizza: Pour the prepared meat sauce mixture on the crust and spread evenly. Sprinkle on onion and red pepper.
- Top with shredded mozzarella cheese and Parmesan cheese.
- Return to the oven and bake until the cheese is melted and beginning to brown, 15 to 18 minutes.
Recipe without photos . . . Zucchini Crust Pizza
Crust:
4 cups shredded zucchini (after shredding, drain and then squeeze out excess moisture as the zucchini needs to be as dry as possible; if using larger zucchini remove the seedy center that can add to the moisture content)
3 large eggs
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon powdered garlic
Sauce:
1 lb sausage (or combo of sausage & ground beef
1/4 teaspoon red pepper flakes
1 tablespoon Italian seasoning
1/2 teaspoon salt
14 ounces tomato sauce
Toppings:
1 medium red bell pepper chopped
1 small onion chopped
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
- Crust: Preheat the oven to 375°F. Grease a quarter-size sheet pan, and set aside.
- Place the shredded zucchini in a large bowl (as instructed above, make sure the zucchini is as dry as possible.
- Separately, in a small bowl, whisk the eggs until combined.
- Add the whisked eggs, mozzarella cheese, Parmesan cheese, salt, black pepper, and garlic granules to the zucchini. Stir together until incorporated.
- Pour into a quarter sized sheet pan (9×13 baking pan with sides). Spread the mixture out evenly and push up the sides of the dish approximately 1 inch, creating a crust edge.
- Place the crust in the preheated oven. While the crust is baking, prepare the sauce. Bake until the crust is set in the middle and the edges begin to brown, 12 to 15 minutes. I baked mine longer—until the mixture was dry (cover with foil if it browns too much during this additional baking).
- Once baked, remove the crust from the oven, and assemble the pizza.
- As crust bakes, prepare the Sauce: Heat a skillet over medium heat. Add the ground sausage and cook, breaking up meat into small pieces and cook until completely browned, 8 to 12 minutes (vegetable oil can be added to lean meat.)
- Once the sausage is cooked, add the red pepper flakes, Italian seasoning and salt. Stir and add the tomato sauce. Bring the tomato sauce and meat to a simmer. Cook until the sauce is slightly thickened, 4 to 6 minutes. Once cooked, remove from heat.
- Finishing Pizza: Pour the prepared meat sauce mixture on the crust and spread evenly. Sprinkle on onion and red pepper.
- Top with shredded mozzarella cheese and Parmesan cheese.
- Return to the oven and bake until the cheese is melted and beginning to brown, 15 to 18 minutes.
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