Oh fer yumm, my favorite paleo/primal pizza crust so far. It's a
zucchini based crust and it's wonderful. For my taste, it's better
than the cauliflower crust, a bit more neutral in taste. Right out of
the oven, the pizza needs to be eaten with a fork, but once the pizza
cools a bit, the crust holds up to being eaten by hand. I'm one happy,
happy, happy woman.

https://www.flickr.com/photos/koko18...7646822286415/

or
http://tinyurl.com/pn44zhf

I halved the recipe and it was enough for two people.

@@@@@ Now You're Cooking! Export Format

Zucchini Crust

Paleo

8 cups shredded zucchini
1 cup shredded cheddar cheese
2/3 cup flour (sub almond flour)
2 cloves garlic, pressed or minced
3 tsp dried oregano
1 tsp basil
2 eggs, beaten
1/2 tsp salt
homemade pizza sauce
4 large tomatoes, quartered
2 tbls olive oil
2 garlic cloves, pressed or minced
1 tbls fresh oregano (sub 1 tsp dried)
1 tbls fresh tyme (sub 1 tsp dried)
1 tsp salt

Preheat oven to 550F with a pizza stone pre baking in it.
In a large bowl, toss the zucchini with 1 teaspoon coarse salt and set
aside for 15 minutes.

Squeeze the excess moisture out of the squash by wrapping it up in a
clean tea towel or piece of cheese cloth and wringing it out,
discarding the water. Once all of the excess moisture has been wrung
out and discarded, place the shredded zucchini back into the bowl and
add the cheddar cheese, flour, garlic, oregano, basil, eggs, and salt.
With your hands, incorporate all of the ingredients together.

Place the zucchini mixture onto a piece of parchment paper at least
15" in diameter, set on something solid that will make it easy to
transfer into the oven. Using your fingers, spread the zucchini crust
mixture to form a circle about 14" in diameter, 1/2" thick.
Pinch the edges up so that it forms a nice crust.

Once the pizza crust has been shaped, transfer the crust on the
parchment paper onto the heated pizza stone in the oven. Bake for 8
minutes or until the crust starts to brown.
Once the zucchini crust has baked for 8 minutes, transfer the pizza on
the parchment paper out of the oven, onto the solid surface you used
before.

Top the pizza with sauce and any additional toppings that you'd like.
Once the toppings are on, transfer the pizza on the parchment paper
back onto the heated pizza stone in the oven and bake for an
additional 4 minutes.

Homemade Pizza Sauce
In a large heavy bottomed sauce pan, add the tomatoes, olive oil,
garlic, oregano, thyme, and salt.
Bring to a boil, breaking up the tomato. Lower the heat, then simmer
for 15-20 minutes.
Once simmered, puree all of the ingredients in a blender.
http://www.myhumblekitchen.com/2013/...ver-zucchini-c
rust-pizza/#sthash.aYJALYqM.sBWPHEoI.dpuf


** Exported from Now You're Cooking! v5.91 **

Enjoy

koko

"koko" > wrote in message
...
>
> Oh fer yumm, my favorite paleo/primal pizza crust so far. It's a
> zucchini based crust and it's wonderful. For my taste, it's better
> than the cauliflower crust, a bit more neutral in taste. Right out of
> the oven, the pizza needs to be eaten with a fork, but once the pizza
> cools a bit, the crust holds up to being eaten by hand. I'm one happy,
> happy, happy woman.
>
> https://www.flickr.com/photos/koko18...7646822286415/
>
> or
> http://tinyurl.com/pn44zhf

I haven't tried the zucchini crust yet, but I really do like the cauliflower
crust.

Cheri