do you miss pizza?
If so, today is your lucky day.
Yep, if you've been craving pizza but can't deal with the crust......after you read this post, you are gonna worship the ground my well-heeled feet walk on!
Now, I can' t take complete credit for what I am about to share with you.
In fact, I doubt I can take any credit at all...unless you count the fact that I'm sharing it with you.
You see, my sister Cathy is one of those low carbers.
It's her diet of choice.
She takes it all very seriously.
She's one of those people who make low carb fit her life instead of fitting her life into low carb.
Unlike my husband---the low carb maniac.
He transforms his world when he has his low carb mojo on.
You'll never find him without his big stick of pepperoni when his low carb life is in full swing.
And, you would swear we run a cheese emporium when he's low carbin'.
We sweep the house of all carbs, he gives up beer and he won't even eat his mother's pasta (what kind of Italian son is he?).
It makes me kinda crazy.
It works for him.
(so much so that he's getting several new pair of pants for Fathers' Day!)
But, I still complain.
It turns meal time into a real headache.
So, when my sister finds a low carb recipe that she thinks is great, she always shares.
Now, over the years, she has shared a few duds.
Mashed cauliflower in place of mashed potatoes? No thanks.
For the most part, they have been well received.
However, I have to admit, none of them have ever made it to my menu rotation more than once or twice.
Until.......drum roll please....
Zucchini Crusted Pizza
Yes, friends, this recipe is a keeper for sure.
And, just in time for zucchini season.
It really is an excellent stand-in for pizza.
Hell, it is pizza.
It's our new pizza.
Here's the basic recipe for the crust....
Large unpeeled, raw zucchini or 3 small--grated (between 1.5-2 cups)
2 cups shredded mozzarella cheese (or pizza cheese*)
(note--I also added some finely grated good quality romano cheese as well)
Preheat oven to 450 degrees.
Cover cookie sheet with parchment paper.
Grate a large zucchini. Add egg and cheese, and mix well (I use my hands). Spread the dough onto the pan evenly (watch the middle of the crust—it can be too thick....keep working with it until you get it even) and bake for 12-15 minutes, or until the crust looks crispy. Let cool.
Makes a large crust (14")
Once it's cooled....here's what I did:
-dusted with some more grated romano cheese
-covered with pizza sauce (your own or purchased--I use Contadina)
-threw a handful of finely julienned fresh basil
-covered with shredded pizza cheese (from a bag))
-diced up 1/2 ball of fresh mozarella and placed pieces evenly around pizza
Returned dressed pizza to the oven and baked until all cheese melted (it took about 10 minutes)
Mine was great....but please---feel free to top your pizza any way you want!
It will be your new pizza---whether you are a bander, a low carber or a healthy eater...or not.
It really will.
It's a beautiful thing.....
So, run out and get those zucchinis right now!!!!!