It's unfortunate that this food post follows AZ's ode to pizza...  It's a lot to live up to, and let's be honest - nothing competes with the real thing.  But for those that are food allergy-challenged like myself or just want to cut back on carbs, this is a great, easy option for at-home 'pizza.' Enjoy! - SR



Crust Recipe:

  • 4 small or 2 large zucchinis 
  • 4-5 TB almond meal (can substitute with other GF flour)
  • 1/3 cup shredded mozzarella cheese
  • 1 egg
  • 1 clove of garlic, finely chopped
  • 4-5 basil leaves, finely chopped
  • Salt and pepper to taste
  1. Preheat oven to 450 degrees
  2. In your food processor, grate zucchinis and place in separate bowl when finished
  3. Change food processor from grater blade to S-blade attachment. Process grated zucchini until fine
  4. In microwave-safe bowl (preferably glass), microwave minced zucchini for 4-5 minutes on high
  5. Place zucchini in a strainer covered in a cheesecloth or two-sheets of paper towel. Once cool enough to touch, squeeze the zucchini within the paper towel to drain as much liquid as possible 
  6. Place zucchini and all crust ingredients in a bowl and mix to combine
  7. Separate into two evenly sized balls and place on cookie tray with parchment paper
  8. Flatten each ball with your hands to create a thin crust
  9. Bake for approximately 13-15 minutes until crust is lightly browned and crisp
  10. Remove from oven and add your favorite toppings. Bake for another 4-6 minutes and enjoy!