Vegetarian Pizza with Zucchini Crust
 
Prep time
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Best gluten free vegetarian pizza with zucchini crust
Author:
Recipe type: Main
Serves: 1 pizza
Ingredients
  • ¾ to 1 cup Bob's Red Mill 1 to 1 Baking Flour - gluten free
  • 8 to 9 ounces spiralized or grated zucchini
  • 1 teaspoon Clabber Girl Baking Powder - gluten free
  • ½ teaspoon salt
  • 1 large egg
  • 1 cup grated parmesan cheese
  • 1 teaspoon dried basil or oregano
  • olive oil
  • TOPPING OPTIONS:
  • ½ bell pepper, diced
  • a handful cherry tomatoes, halved
  • sliced olives
  • 3 tablespoons chopped red onion
  • Mexican Blend Grated cheese
  • Contadina Pizza Sauce - gluten free
Instructions
  1. Preheat oven to 450 degrees F.
  2. Place zucchini in a large bowl and slightly pat dry with paper towels to remove excess fluid. Add the parmesan cheese, egg, baking powder, salt, flour and dried basil or oregano. Mix until blended, if it's too wet sprinkle more flour. Then form into a ball.
  3. Cut a round parchment paper to fit a 12 inch pizza pan. Oil parchment paper with olive oil.
  4. Place the dough at the center of the pizza pan and gently press using a rubber spatula. Oil the spatula to prevent it from sticking.
  5. Bake the crust from 18 to 20 minutes until golden. The remove from oven and top with your favorite pizza toppings. Return the pizza to the oven and bake few more minutes until cheese has melted. Slice and serve!
Recipe by The Gluten Free at https://www.theglutenfree.com/vegetarian-pizza-with-zucchini-crust/