Zucchini Pizza Crust
This is my favorite way to eat zucchini in the summer. More of a flatbread, this pizza crust is also delicious spread with your choice of hummus or dip.
Servings: 4
Ingredients
- 2 zucchini grated on the biggest side of a box grater
- 2 eggs
- ½ cup dry polenta
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp freshly ground pepper
- Drizzle of avocado oil
- Parchment paper
Toppings:
- ½ cup tomato sauce of your choosing - I used a store bought tomato basil sauce
- ½ large onion- diced
- 2 tbsp avocado oil
- 1 generous cup cherry tomatoes
- 2 large cloves garlic- minced
- 2 green onions
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- ½ cup crumbled goat cheese
- Fresh basil- as much as you can stand. I used about 1/4 cup
- Chili flakes to taste
Instructions
- Preheat the oven to 400 degrees. Squeeze as much moisture out of the grated zucchini as you can. I just use my hands. Then in a large mixing bowl, stir together the zucchini and eggs with a rubber spatula until smooth. Next, add in the polenta and spices. Stir.
- Place a piece of parchment paper on a rimmed baking sheet, then drizzle a little avocado oil onto the paper. Spread the oil over the paper with your hands. Then, before you wash your hands, scrape the batter onto the middle of the paper, and gently pat and press it out until it forms a large rectangle. Leave about an inch of paper around all the edges. The batter will be about a 1/4 inch thick or more.
- Bake the crust for 30 minutes, or until it starts to brown and is no longer wet to the touch. Er on the side of over baking the crust since the toppings are rather wet.
- While the crust is baking, prepare the toppings. Dice the onion and sauté in the avocado oil over low heat to caramelize. This process should take the entire 30 minutes. Stir every so often to ensure even browning.
- Halve or quarter the cherry tomatoes. Add them to a medium bowl along with the olive oil, balsamic vinegar, minced garlic, and minced green onion. Give it a gentle stir and let it marinate.
- Once the crust is done baking, pull it out of the oven and begin topping: first with the sauce, then the caramelized onions, and lastly, the goat cheese crumbles. Bake again for 10 minutes.
- After 10 minutes, set the pizza on a cooling rack and scoop on the marinated tomatoes, as much fresh basil as you fancy and a sprinkle of chili flakes, if that’s your thing. Cut into squares and enjoy right away!