This treat is an excellent alternative for those rare occasions when you want nothing more than a big slice of pizza. Top it anyway you like, but here’s how we do it!
Ingredients:
Crust
- 2 cups shredded zucchini
- 2 cups shredded mozzarella cheese or cheese blend
- 2 eggs
- 1/4 t dried Italian herbs
- 1/8 t garlic powder
Toppings
- 1 lb Italian sausage flavored ground turkey
- 2 portabella mushrooms, chopped
- 2 bell peppers, seeded and chopped (We use red or yellow bell peppers.)
- 1 small onion, chopped
- 2 cups shredded cheese
- 4 oz sliced pepperoni
- 1 c Hunt’s garlic & herb flavored spaghetti sauce
- fresh parsley, oregano, and basil, chopped
Procedure:
- Preheat oven to 425 degrees Fahrenheit. Line a large half sheet baking sheet with foil and parchment paper.
- In a medium bowl, combine all of the ingredients for the crust. Then press “crust” into prepared baking sheet.
- Bake crust in the preheated oven for 12-15 minutes. Cheese should be melted and just starting to turn golden brown.
- While the crust is baking, place ground turkey, mushrooms, peppers, onion, and fresh herbs in a skillet and saute on medium-high heat until meat is brown and veggies are tender.
- After the crust finishes baking, top with sauce, turkey/veggie mixture, cheese, and pepperoni. Put the pizza back into the oven and bake until cheese is melted and golden — about 15 minutes.
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So you put the foil down first and then put parchment paper on top of that? Does this crust come out sliceable and holdable like a pan pizza, or does it stay kind of wet– best eaten with a fork like a deep dish pizza?
Crust sounds really good by itself, and I’m wondering if you could treat it like foccacia and just top lightly– maybe with some sliced fresh tomatoes, basil, and parmesan.
The “crust” is REALLY thin when you spread it in a 15″x10″ pan. You MIGHT be able to pick it up if you treated it like focaccia, but when you make an actual pizza on it, between the fact that it’s so thin and there’s sauce, it really has to be eaten with a fork. ALTHOUGH, you can pick it up with your hands when it’s cold. It’s still a little floppy, but it’s extremely tasty.
When I make it, I try and press all the water I can out of the zucchini. That helps a little with the texture. And of course the melted cheese kind of glues everything together.
I’ll definitely have to try the focaccia idea though, although I don’t know if I’d be able to enjoy it in moderation. :)
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