Zucchini Crust Pizza 
Happy Weekend CRUSHERS! 
Here’s another FUN cooking project for you to try out if you’re looking for something to do this weekend. This one does take a little bit of extra prep, and fair warning: this crust does not turn out super crispy, but it’s REALLY GOOD especially if you love zucchini!
You can top your pizza with any fresh herbs, vegetables, pepperoni, or sausage of your choice. Have fun with this!
Do you have zucchini growing in your garden? If not, zucchini is now in season and so plentiful that you’ll find it VERY inexpensive at the Farmer’s Markets throughout late
Summer…that’s if your neighbors don’t leave a bag of it on your front porch as mine often do here in Utah. 
Did you know:
Zucchini has quite an impressive nutritional scoreboard – from high levels of potassium, B-vitamins, dietary fiber, and antioxidants, all of which offer huge benefits to our overall health.
It’s shown that eating zucchini regularly in place of processed carbohydrates (such as pasta) can even help regulate our blood sugar levels.
Eating zucchini several times each week, in place of processed carbs, can also help us with our weight loss & health goals.
Zucchini is extremely low in calories but gives us the feeling of being full. Therefore, it is a great way to satisfy our appetites without grabbing lots of empty calories or carbs.
Rachel’s Tips
Is Soggy-Wet Zucchini always messing up your meals?
Here’s how to prevent that from happening:
Place your shredded zucchini or zoodles in a colander.
Lightly sprinkle sea salt on your zucchini then set aside for 15 minutes.
Blot your zucchini of excess moisture with paper towels. The salt should have drawn out a bit of water from them, so gently pat them dry.
Cheese Please:
Instead of buying pre-shredded cheeses, I like to find a block of grass-fed cheese ON SALE and shred it myself….or better yet enlist one of the kids for this duty.
Most pre-shredded varieties are coated in very strange things (anti-caking & clumping garbage) that actually interfere with the natural texture and the beautiful melting qualities. Cellulose anyone? Ew. Seriously, turn your package of pre-shredded cheese over and read through the actual ingredients. You may be surprised to see the unnecessary additives that are there for no other reason than to keep the shreds looking nice in the package.
Here’s Rachel’s Homemade Marinara recipe you can use for this pizza.
4 servings
Ingredients
Crust:
- 2 large zucchini
- 2 large eggs, lightly beaten
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 Tbsps gluten free flour
- 1 Tbsp olive oil
- 2 fresh garlic cloves, minced or ½ tsp dried
- 1 Tbsp fresh basil, minced or ½ tsp dried
- 1 Tbsp fresh thyme, minced or ½ tsp dried
- 1 Tbsp fresh oregano, minced or ½ tsp dried
Toppings:
- ½ cup marinara sauce
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup turkey pepperoni, sliced
- fresh basil leaves, for garnish
Instructions:
Preheat your oven to 450 degrees f.
Prepare a round pizza-baking tray with parchment paper and set aside.
Using the grating attachment of your food processor or a hand grater, grate your zucchini with the skin on.
Place your shredded zucchini in a colander.
Lightly sprinkle sea salt on your zucchini then set aside for 15 minutes.
Blot your zucchini of excess moisture with paper towels. The salt should have drawn out a bit of water from them, so gently pat them dry.
Squeeze as much liquid as possible and add your squeezed-dried zucchini shreds into a large bowl.
Add the rest of the ingredients for your crust into that same bowl and stir well to combine.
Transfer your zucchini mixture to the prepared baking tray and form into a ½ – inch thick circle.
Make sure the edges are not thinner than the center or they may brown too fast.
Bake your crust for 12-15 minutes, or until the edges are golden.
Once done, remove from the oven and spread with your marinara sauce.
Sprinkle the mozzarella cheese over the sauce then top with pepperoni.
Bake for 3-5 minutes more, or until the cheese is nicely melted.
Remove from the oven and let it cool for a minute.
Sprinkle with freshly ground pepper, top with basil leaves, slice, and serve!
Enjoy!
Rachel
Ingredients
Crust:
- 2 large zucchini
- 2 large eggs, lightly beaten
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 Tbsps gluten free flour
- 1 Tbsp olive oil
- 2 fresh garlic cloves, minced or ½ tsp dried
- 1 Tbsp fresh basil, minced or ½ tsp dried
- 1 Tbsp fresh thyme, minced or ½ tsp dried
- 1 Tbsp fresh oregano, minced or ½ tsp dried
Toppings:
- ½ cup marinara sauce
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup turkey pepperoni, sliced
- fresh basil leaves, for garnish
Instructions
- Preheat your oven to 450 degrees f.
- Prepare a round pizza-baking tray with parchment paper and set aside.
- Using the grating attachment of your food processor or a hand grater, grate your zucchini with the skin on.
- Place your shredded zucchini in a colander.
- Lightly sprinkle sea salt on your zucchini then set aside for 15 minutes.
- Blot your zucchini of excess moisture with paper towels. The salt should have drawn out a bit of water from them, so gently pat them dry.
- Squeeze as much liquid as possible and add your squeezed-dried zucchini shreds into a large bowl.
- Add the rest of the ingredients for your crust into that same bowl and stir well to combine.
- Transfer your zucchini mixture to the prepared baking tray and form into a ½ - inch thick circle.
- Make sure the edges are not thinner than the center or they may brown too fast.
- Bake your crust for 12-15 minutes, or until the edges are golden.
- Once done, remove from the oven and spread with your marinara sauce. Sprinkle the mozzarella cheese over the sauce then top with pepperoni.
- Bake for 3-5 minutes more, or until the cheese is nicely melted.
- Remove from the oven and let it cool for a minute.
- Sprinkle with freshly ground pepper, top with basil leaves, slice, and serve!
- Enjoy!
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