When I was a kid, I had a strange aversion to pizza. I think it was the level of grease and overall fake look that kept me away from pizza. Luckily, my undergraduate experience cured me of that particular dislike, and I now have to find ways to try to make pizza healthier because I like it too much! This recipe is a sneaky way to get more vegetables and reduce the carbohydrates inherent in pizza. It's also a good way to use up the extra zucchini people may be giving you from their gardens!
Ingredients:
2 cups brown rice flour
3 tbsp milled flax speed
1 tbsp rosemary
1 tbsp basil
½ cup egg substitute
2 cups grated zucchini (about 3 small zucchini)
½ cup water
Cooking spray
1 tbsp olive oil
Apparatus:
Bowl
Whisk
Pie pan
Rolling Pin
Process:
1) Combine flour, flax speed, rosemary, and basil in bowl and mix.
2) Make a well in the flour mixture and place egg substitute into well. Mix until all dry ingredients are moist.
3) Add in zucchini and stir until evenly distributed. Add water if dough appears dry.
4) Spray pan with cooking spray. Place dough on pan and roll out to fit pan. (You may have to flour the rolling pin if it sticks.)
5) Place dough into oven at 450 degrees F.
6) After 20 minutes, brush dough with olive oil and replace in oven. Allow to cook for 20 more minutes and then remove.
7) Top with sauce and toppings of your choice! ( I used a simple marinara sauce, spinach, tomatoes, mushrooms, and just a bit of parmesan cheese, and it was delicious!)
*Notes* I think the bread would be delicious for a variety of uses.
This is the crust before it has any toppings on it-see only minor levels of noticeable zucchini!
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