Zucchini crust pizza

Adapted from Moosewood Cookbook

This will become a regular in our dinner line up!

Heat the oven to 400 F.

To make the crust:

Oil two pie/cake pans and coat with flour.

Grate enough zucchini to make 2 cups, packed full.
Grate 1/2 cup mozzarella
Grate 1/2 parmesean (I buy this type already freshly grated-not the powdery stuff)

Mix together:
Zucchini and grated cheeses
1/4 cup wheat flour
2 eggs, beaten
1 Tablespoon olive oil

Spread mixture into the two pans, flattening out. 

Bake for about twenty minutes or until golden brown.

Remove from the oven.  After it has cooled ten minutes, use a spatula to loosen the crust from the pan.

Top with whatever you want.

Here is how I made margherita pizza:

Drizzle olive oil onto the crust and brush evenly.
Thinly slice a clove of garlic, then spread evenly.
Sprinkle fresh mozzerella to cover the crush
Thinly slice a fresh tomato and spread evenly.
Sprinkle some basil-I used freeze dried.

Bake for 8-10 minutes, or until cheese is melted. 

I am tellng you, this was delicious!