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Recipe: Zucchini-crusted pizza

August 29, 2012

When my mom was visiting last week, seeing some gorgeous zucchini inspired her to recreate Moosewood Cookbook’s Zucchini-Crusted Pizza.  Anything pizza sounds good to me, and the addition of fresh veggies makes this absolutely delicious.  The crust only has a little flour – it’s mostly zucchini and cheese, so how can you go wrong?  The recipe calls for 2 cups of grated zucchini, but we probably added a bit more and it still cooked perfectly.  Everything was so tasty that this will now be one of my go-to recipes.

Adapted from The New Moosewood Cookbook by Mollie Katzen


Olive oil and flour for the pan
2 cups (packed) grated zucchini
2 eggs, beaten (you can do whites only, if you prefer)
1/4 cup flour
1/2 cup grated mozzarella
1/2 cup grated parmesan
1 Tbs. olive oil
Optional: chopped basil. marjoram, and/or rosemary (we added fresh basil)
Pizza toppings

  1. Preheat oven to 400 degrees.  Oil a 10-inch pie pan and coat lightly with flour
  2. Combine zucchini, eggs, flour, mozzarella, parmesan, herbs, and 1 Tbs. olive oil in a bowl and mix well.
  3. Spread in the prepared pan and bake for 35-40 minutes, until golden brown.  Remove from oven.  When it has cooled for about 10 minutes, loosen the crust from the pan.
  4. Top with pizza items and bake at 400 degrees until heated through.  (It took about 10 minutes for the cheese to get nice and gooey).




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