JENNY BETH KROPLIN / RD
Healthy "Zucchini Style" Pizza:
Zucchini Crust ingredients:
6 c finely shredded zucchini -strained
1 c shredded mozzarella
1 c shredded Parmesan
1 T minced garlic
1/2 c all purpose flour ( or almond flour)
1 t dried oregano
1 t garlic powder
1 t sea salt
2 T chopped fresh basil
Using a large food processor, place 6 sliced zucchini in processor and grind to finely shredded consistency. Use a cheesecloth and bowl to strain excess liquid from the zucchini. Place shredded zucchini in cheesecloth and gather cloth together so zucchini is secure. Squeeze the zucchini in the cheesecloth over a large bowl to drain the excess liquid until zucchini feels more dry. Remove strained zucchini to clean bowl and add all other crust ingredients. Mix all together well until the zucchini mixture is zucchini "dough like". Heat oven to 450 degrees and prepare pizza pan with parchment paper. Place the zucchini dough mixture on parchment paper-lined pan. Bake in oven for approx. 20-25 min or until crust becomes slightly golden on the top.
Remove crust from the oven and place all toppings on the crust, following directions below.
1 c Pizza Sauce- (I suggest Muir Glen Organic pizza sauce)
1 c shredded mozzarella, divided
1-2 small tomatoes sliced
6-7 slices fresh mozzarella
1/4 c Turkey Pepperoni -(optional) (I suggest Applegate Turkey Pepperoni)
2-3 T sliced green olives
Fresh Basil leaves
Add pizza sauce and spread cover to pre-cooked zucchini crust. Sprinkle 1/2 cup of the mozzarella on top pizza sauce, start to layer with the sliced tomatoes, fresh sliced mozzarella, turkey pepperoni, green olives, and top with remaining 1/2 cup shredded mozzarella . Place pizza back in oven at 450 degrees for 10-12 minutes or until all ingredients look cooked/melted on pizza. Turn oven off once pizza is done and sprinkle the basil leaves on warm pizza, let pizza sit in cooling oven for 1-2 minutes to warm the basil leaves on the pizza, this will keep the fresh basil from burning. Remove pizza, slice pizza style and enjoy!!!
Recipe by: Jenny Beth Kroplin RD, LDN, CLC www.jennybethrd.com