Got a glut of zucchini? Use it up in this crispy gluten free zucchini crust pizza, filled with fresh herbs!
Lately on Instagram and Facebook I’ve been seeing plenty of photos of mammoth zucchinis, vegetables that are the size of my thigh. While my own zucchini plants never make it past a brilliant burst of flowers, it seems like everyone else out there is struggling under the load of a vegetable that flips from a summer crush to a summer stalker in a few short weeks.
While classic zucchini bread is my kids’ preferred way of eating zucchini (seriously, just throw anything into a batter and I’m pretty sure kids will gobble it up), I’ve been looking for fresher ways to incorporate it into my daily meals. I’ve seen many recipes out there using different vegetables to create pizza crusts, especially cauliflower, thanks in part to the Paleo movement. Why not zucchini?
Zucchini works great in fritters, so only a few more steps were needed to create a crispy pizza crust. As with fritters or latkes, make sure you remove as much of the natural zucchini liquid as possible, either with a colander or squeezing in a kitchen towel or cheesecloth. A bit of gluten free flour, cornmeal, egg, and cheese bring the mixture together so the crust holds up with no additional oil.
I recommend using fresh, light ingredients to top off this pizza — not only to experience the full flavor of the crust, but also to ensure you don’t overload the dough and cause pizza flopitus, a common problem across America. I used fresh mozzarella, homegrown SunGold tomatoes, and peppery arugula. This would also be great with a bit of crumbled spicy sausage, or perhaps fresh figs. Don’t be deterred by the fact the crust is made with zucchini, and experiment!