Zucchini Pizza Crusts
The pizza crusts have egg in them to bind them... but I'm thinking you have some kind of egg replacer than you use for baking? Also, there is some brown rice flour but maybe you could sub in some squash instead if not doing any grain.

Ingredients:

7 cups shredded zucchini, salted and sqeezed to remove excess liquid (Sounds like a lot but is only about 4 small/med. zucchini. Don't forget to save the juice to add to your daily juice or smoothies! Dh puts it through the juicer and uses the pulp from that.)


4 eggs

2 cups brown rice flour

Preheat oven to 375F. Mush all ingredients together. (Samuel and I like to squeeze it through our hands like you do with wet sand or mud. )

Oil approx. 3 - 6 casserole lids to use as forms for individual pizzas. Press in 'dough' lightly so that it's not too thick or too thin. (Although if you like a thick, doughy pizza crust, you can do that but then I suggest cooking it for longer, at a lower temperature.)

Bake for 15-20 minutes. Broil for 5 minutes to set top of crust. Then turn off oven and let them dry out some more for another 20 minutes.

While that's all going on, get your toppings ready. Loosen crusts from casserole lids and put toppings on, thenbroil for 5 more minutes... or until cheese bubbles, if you put cheese on it. Sometimes I do three casserole lids at a time and then reuse the same ones for a second batch (because I never feel like washing 6 of the darned things. )

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Here's the plain zucchini crust. The top one shows the bottom of the crust. The left one is just some cheese,oil, salt and pepper thrown on top, right after I took it out of the oven. The one on the right shows the top of the crust before toppings are put on it.

I've just put some toppings on the last two and put them right into the freezer. Maybe tomorrow I'll cook them right from frozen to see how they come out. I've not frozen them before. I'll let you know tomorrow.

If this all works out well, I'll post it in the pizza file all at once so that my experiments can be followed easily by readers.

The green juice in the measuring cup is almost 1/4 cup of liquid that I squeezed out of the zucchini.

I must say, we all think this is the best pizza crust ever... even Samuel who claims to hate zucchini and know that it's a "Zucchini Crust Pizza". He just says, "Mama, *this* is the way to get some zucchini into me!"
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I have also cut these plain crusts into very thin wedges and used them to dip into things like salsa and guacamole, etc.

They make for nice grilled cheeses also. I have a full oven-sized pan that I spread it out onto and then cut it into squares for sandwiches. Attached Images http://brain.hastypastry.net/forums/...1&d=1120945524

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KimS - who only gets to participate occassionally with two hands these days
01/02/2002 Small Amounts of Gluten Cause Relapse in Children (see: docguide.com)

12/20/2002 The symptomatic response to a gf diet with borderline enteropathy (see: docguide.com)
Last edited by pakisa100 : 09-13-2005 at 04:52 AM.