Zucchini Crust Vegetarian Pizza Margherita

By ctozzi

This deliciously healthy pizza is perfect when you want pizza but don't want to completely splurge!

Ingredients

• CRUST:
• 4 cups fresh zucchini, grated and chopped
• 1/2 low-fat mozzarella blend, finely grated
• 5 tablepsoons almond meal
• 3 tablespoons parmesan, finely grated
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt, to taste
• 1 egg, beaten
• SAUCE:
• 1 can (14.5-ounces) petite diced tomatoes, drained
• 1 tablespoon olive oil, divided
• 2 large garlic cloves, minced
• 1/2 teaspoon Italian seasoning
• Salt and pepper, to taste

Details

Adapted from kalynskitchen.com

Preparation

Step 1

Use a food processor, or the large sides of a hand grater to grate the zucchini.

Then put the zucchini into the food processor with the steel blade, and chop it more finely. (If you don't have a food processor, use a large chef knife for this second chopping.

Once the zucchini has been grated and then chopped, you need 4 cups to make the two small pizzas in this recipe.

Put the zucchini in a microwave-safe bowl and microwave for about 5 minutes on high.

Then put a piece of cheesecloth or a kitchen towel inside a colander and let the zucchini drain while it cools.


While the zucchini cools, make the sauce. Start by draining a can of good-quality petite-diced tomatoes.

Saute the garlic in half the olive oil, just until it's fragrant.

Then add the drained tomatoes and Italian seasoning and let the sauce cook down over low heat. (Just before using the sauce, stir in the rest of the olive oil and season to taste with salt and pepper.)

When it's cool enough to handle, use your hands to squeeze as much water as you can out of the zucchini.


Mix the cooked zucchini, grated Mozzarella blend, almond meal, Parmesan, oregano, garlic powder, salt, and egg to make the crust mixture.

Spray a baking sheet with olive oil or nonstick spray and divide the crust into two balls.

Then use your fingers to press the mixture out into two crusts, taking care not to make the edges too thin.

Cook the crust on a pizza stone on a grill (or in an oven) that's been preheated to 450F/230C.

Top each pizza with half the sauce, fresh basil leaves, and chunks of fresh mozzarella.

Let the pizza cook a few minutes longer, just until the cheese has melted nicely. Serve hot.