Zucchini Pizza Crust:
-8 cups shredded zucchini*
-1 tsp coarse salt
-2/3 cup Flour of choice(I like to use Gluten free Rice)
-1 cup shredded Marble Cheese
-2 Eggs
-1/4 tsp Garlic Powder
-1 tbsp Clubhouse Italiano
-1/2 tsp Salt
Sprinkle 1 tsp coarse salt over the shredded zucchini. Stir. Let sit for about 15 minutes. Drain. Squeeze out ALL the extra liquid by wrapping a clean tea towel or cheese cloth around it and wringing it out. You will be left with maybe 2 cups of zucchini!
Preheat oven to 550.
Place the Zucchini in a large bowl and add the remaining ingredients. Mix well. Cover 15 inch round pizza pan with Parchment paper**. Use hands and/or small metal spoon to spread crust ingredients to cover the pan evenly.
Bake for 8 minutes. Flip crust over and bake for another 4 minutes.
Reduce oven temperature to 375. Put desired topping on crust bake for about 15 minutes or until cheese is melted and nicely browned***.
* zucchini can be shredded with the peel on or can be peeled to trick those picky eaters into trying it 😉
**this can also be made into about 5-6 individual personal sized crusts instead of 1 large.
***this crust also freezes well. So its a nice way to make use of any extra garden zucchini.
