I don’t know about you, but when the veggies start coming from the garden, there are massive amounts that need some sort of eating or processing very soon! The tomatoes I have licked, by suggestion of a patient, to freeze them for a little later (even saves a step). But, that being said, items like cucumbers, zucchini, cabbage, and the others need to be taken care of or shared with other veggie lovers. My mother-in-law had a few large ones to share and I thought, what to do with all of this, since the recipes I had on hand only called for one tiny cup of shredded zucchini?
Gluten-free and low carb solution to the rescue! I LOVE this recipe (and my sister says the cauliflower version is just as tasty)! This summer and particularly the last month, I have gone very strict on sugar and carbs and have even found the ‘gluten free’ products to cause some trouble with the amount of sugar conversion that happens. So, even though was making gluten free pizza, was still having trouble. Some of the mixes of gluten free flours are made out of rice, potatoes and other starches, and in a stressed/ adrenal fatigue body, does not mix well. Troubles, no more with this recipe!
- 6 cups of shredded zucchini or one large head of cauliflower in a food processor
- 1/2 cup of shredded Mozzarella
- 1/4- 1/2 cup of Parmesan
- 2 eggs
- 1 tsp oregano and 1 tsp of garlic powder or other seasonings to taste
Microwave the zucchini or cauliflower on high for 6 minutes in a glass bowl.
Cool. Squeeze out the moisture using a small mesh strainer or cheesecloth (I found the strainer to be easier then I didn’t have to wait until it was entirely cool either).
Put back in glass bowl and mix with the above ingredients.
Bake 450 degrees for 15-20 minutes until golden brown. Add your other ingredients and then bake for another 15 minutes. Delicious!
Option of adding 1/4 cup of almond flour to strengthen the crust but it will be tougher to chew. I load my pizza with all the other garden veggies so next time would have done this if I really wanted to pick it up, but I am okay without doing so, and with all the extra veggies it wasn’t soggy at all. The crust is still very crunchy, thin, and very satisfying, without the aftertaste of may of the gluten free products.
Use a lot of coconut oil on the pan/stoneware or a silicone mat was suggested. Mine didn’t stick at all using a small dash of coconut oil on my seasoned stoneware. Enjoy~ my kids gobbled it up, and I don’t have to worry about not getting to eat pizza ever again!
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