Zucchini Pizza Crust

Note you will also need a square of cheese cloth to complete this recipe.

First you need to remove as much moisture as possible from the shredded zucchini. Do this by gathering it into the square of cheesecloth, holding it over the sink, and squeezing until all of the liquid is removed. You can also use paper towels.

Once you’ve done this, generously sprinkle the zucchini with salt and let it sit on a sheet of paper towels for at least 30 minutes (the longer the better).

Remove additional moisture a second time, after it’s had a chance to sit. Sprinkle it with some additional salt and let it sit again, for another 30 (or more) minutes. Remove any excess moisture a third time.

Preheat oven to 375 F. If you have a pizza stone, place it in the oven to preheat.

In a large bowl, mix the zucchini with the egg and cheese, until well combined. It will feel very moist but have faith!

Form into your preferred pizza crust size and thickness and place on a baking sheet or on the heated stone. Put it into the oven and let it bake for about 25-30 minutes. Remove it from the oven and if it feels firm enough, flip it over. If not, cook for about 10 minutes longer and try again.

Once flipped, cook the crust for another 20 or so minutes, until it’s reached your desired level of firmness.

Remove crust from the oven and top with your favorite toppings. Place it back in the oven and let it bake until toppings are warm and melted. Remove it from the oven and serve! Delish, I tell you!